Best Carolina Pork Bbq Recipes

BBQ PULLED PORK WITH CAROLINA SAUCE

Steps:

• For the Carolina BBQ sauce: Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately, pour it into a bowl or jar. Cover and refrigerate until needed.
• For the BBQ pulled pork: Combine 1-quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in 1 gallon plus 3 quarts water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight.
• Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove the meat from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce.

NORTH CAROLINA-STYLE BBQ PULLED-PORK SANDWICHES

Steps:

• Make small holes all over the pork shoulder with a thin sharp knife and stuff in garlic cloves. Rub the meat all over with the Memphis Shake; cover and refrigerate overnight.
• Prepare an outdoor grill with an indirect medium-hot fire with a mix of briquettes and hardwood charcoal in half of the grill. Set grate over coals. Place pork, skin side up, in an aluminum pan with about 1 1/2 cups water on the cooler side of the grate. Toss 1 cup of the soaked and drained wood chips onto the coals and cover the grill, making sure the lid's vents are directly over pork.
• When the coals cool to medium-low heat, preheat a chimney-full of hot briquettes and hardwood charcoal. Whenever smoke stops coming out of the vents, about every hour, add more hot coals and 1 cup of soaked and drained wood chips to the fire. The goal is to maintain a medium-heat, smoky fire (but don't worry if it is hotter when the coals are added and cooler while preheating the coals). Rotate the pork when you add coals so it cooks evenly. Cook the meat until an instant-read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 6 hours.
• Set aside 1 quart of the North Carolina-Style Vinegar BBQ Sauce. Once the pork reaches 180 degrees F, begin mopping the entire surface of the meat every 20 minutes with some of the remaining sauce and the pan drippings. Continue to cook the pork, covering the grill between mopping, until an instant-read thermometer registers 200 degrees F, about 1 to 2 hours more.
• Transfer the pork to a cutting board and let rest for at least 15 minutes. Remove the outer skin and discard. Cut large chunks from the bone and shred, using 2 forks or your fingers, (when cool enough to touch) or chop. Toss with about 1 cup of the reserved barbecue sauce for every 3 cups of meat. Tuck the pork into the soft rolls and serve with pickles.
• Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
• Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, salt, red pepper, and black pepper.

CAROLINA-STYLE PORK BBQ SANDWICHES

Steps:

• Make the pork:
• Spray the inside of a slow cooker with cooking spray.
• Put the onions in the slow cooker. Make slits in the pork roast and insert the garlic cloves. Rub salt, pepper, brown sugar, and red pepper flakes into the meat. Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider. Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.
• Transfer the meat to a large bowl and shred it with two forks. Set aside.
• Make the sauce:
• Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot. Let cool and skim off any visible fat. Pour this liquid into a saucepan. Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes. Bring to a boil and simmer, uncovered, for 10 minutes. Season with salt and pepper. Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet). Give it a stir and set the slow cooker to warm until ready to serve.
• Assemble the sandwiches:
• Serve the pork straight from the slow cooker with a slotted spoon, along with buns, slaw, and hot sauce. Serve the additional sauce on the side.

WW NORTH CAROLINA BBQ PORK TENDERLOIN WITH MOP SAUCE

Steps:

• Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
• To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne,and pepper in bowl.
• Rub half of the mixture all over the pork and let stand 15 minutes.
• Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.
• Rub the pork with the remaining spice rub.
• Place over the indirect heat section of the grill.
• Grill 15 minutes.
• Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees F, 12-15 minutes longer.
• Remove from the grill, cover loosely with foil, and let stand 10 minutes before slicing,.
• Server with the Mop Sauce.

CAROLINA BBQ COUNTRY-STYLE PORK RIBS

Steps:

• Heat greased grill to medium heat.
• Combine sugar and dry seasonings; rub onto both sides of ribs.
• Grill 5 min. on each side. Brush with half the barbecue sauce; grill additional 6 to 8 min. or until done, turning and brushing with remaining barbecue sauce after 4 min. Transfer ribs to platter.
• Let stand 3 min. before serving.

CAROLINA BBQ PORK SAUCE

Steps:

• In a sauce pan, combine vinegar, ketchup, water and sugar. Season with salt, black pepper, cayenne pepper and red pepper flakes. Bring to a boil, reduce heat and simmer until sugar is dissolved.

NORTH CAROLINA PULLED PORK BBQ SANDWICHES

Steps:

• BBQ Sauce:.
• In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside.
• Pulled Pork:.
• At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. Rub meat with salt and black pepper. In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the drained wood chips over the coals. Place meat on grill rack over drip pan. Cover and grill about 4 hours or until meat is very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips and hot water every 1 to 1 1/2 hours. Remove meat from grill; cover with foil and let stand for 20-30 minutes. Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. If desired, top meat with coleslaw. Serve remaining sauce on the side.
• * Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.

CAROLINA PORK BBQ

Steps:

• Preheat oven to 350°F.
• Combine salt, pepper and garlic powder and season pork roast on all sides.
• Bake roast in covered pan 4-6 hours, checking often during the last 2 hours.
• Roast should be falling apart when finished.
• While roast is baking start the sauce by sweating the onions and garlic in the olive oil.
• Add red pepper flakes and allow to cook for 3-5 minutes.
• Add all of the vinegar and 1 1/4 cups of the beer.
• Simmer over low heat, use remaining beer to maintain approximately 2 cups of liquid in the sauce.
• Sauce should cook at least 3 hours.
• You may not have to use all of the beer.
• When roast is falling apart, remove from the oven, pull meat into shreds, and pour the sauce over the shredded meat.
• Return to the oven for 30 minutes to an hour.
• Serve on hamburger buns with coleslaw and Tabasco sauce.

CAROLINA PORK TENDERLOIN WITH PEACH BBQ SAUCE AND SWEET POTATO HASH BROWNS

Steps:

• Preheat oven to 375 degrees F. Spray a large ovenproof skillet with nonstick cooking spray. Sprinkle the barbecue seasoning blend over the pork tenderloin. Quickly sear the meat on all sides over medium heat.
• Meanwhile, while meat is searing, start the hash browns by adding the vegetable oil and butter to another large skillet. Add the shredded sweet potatoes, onion and bell pepper blend, and celery leaves in a single layer. Cook over medium heat for 3 to 4 minutes without stirring. Stir in the salt and pepper, to taste, and continue to cook until potatoes are tender, about 10 to 12 minutes.
• Once the tenderloin has been seared, remove to a platter and to the same skillet whisk in the Bloody Mary mix, peach nectar, Worcestershire sauce, apple cider vinegar, brown sugar, garlic, hot sauce, cracked black pepper, and chopped peaches; simmer over medium heat for 8 to 10 minutes. Remove sauce from heat, place the seared pork in skillet and spoon sauce over top. Place the skillet in oven and cook until pork reaches an internal temperature of 155 degrees F on an instant-read thermometer. Remove meat from oven and allow to sit for a few minutes before slicing. To plate, arrange sweet potato hash browns and the sliced pork on individual dishes and top with some of the sauce. Garnish with fresh peach slices and a sprinkling of parsley.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CAROLINA-STYLE SLOW-COOKER BBQ PULLED PORK

Steps:

• Place meat in slow cooker sprayed with cooking spray.
• Mix remaining ingredients until blended; pour over meat. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). Remove meat from slow cooker; pull into shreds. Return to slow cooker; stir to evenly coat meat with sauce.

NORTH CAROLINA PORK BBQ (FOR SLOW COOKER)

Steps:

• 1. Combine all ingredients in crock pot.
• 2. Cover and cook 8-10 hours on low, or 5 hours on high.

CAROLINA-STYLE BBQ PULLED PORK SLIDERS

Steps:

• Place meat, fat side up, in shallow foil-lined pan. Combine sugar and dry seasonings; rub evenly onto meat.
• Refrigerate 3 hours.
• Heat oven to 325°F. Bake meat, uncovered, 3-1/2 hours or until done (145ºF). Remove from oven. Let stand 15 min.
• Shred meat; place in large saucepan. Add barbecue sauce; mix well. Cook on medium heat 5 min. or until heated through, stirring frequently.
• Spoon meat mixture onto bottom halves of buns; top with Chow Chow Relish. Cover with tops of buns.

NORTH CAROLINA BBQ PORK IN THE SMOKER

Steps:

• 1. First mix equal parts of Apple Cider and Apple Cider Vinegar. Begin injecting the mixture into the thawed Pork Butt. Wrap in foil and refrigerate overnight.
• 2. Remove the Pork Butt from the refrigerator. Season the meat with salt to your liking, then follow up with the rub, covering, top, bottom and sides. Wrap in foil, then refrigerate overnight.
• 3. On day 3, place the Pork Butt in a foil roasting pan and place uncovered in a smoker. 275 degrees for 8 hours. We prefer apple wood for smoking pork. Cherry wood is nice also. (Fat side up)
• 4. Remove the pork from the smoker, wrap in foil, then return to the smoker for another 3 hours. You want an internal heat of around 190 degrees in the Pork.
• 5. Remove from the smoker, keep covered and wrapped. Allow the pork to rest for at least 1 hour.
• 6. Using forks, begin to pull the pork apart. You may also chop the pork.
• 7. Serve with North Carolina BBQ Sauce or any other of your favorite sauce and sides!

CAROLINA MUSTARD BBQ PORK SAUCE - LOWER SODIUM

Steps:

• Mix all ingredients.
• Whisk well.
• Enjoy!

CAROLINA MUSTARD-STYLE BBQ PULLED PORK

Steps:

• Season meat with garlic powder; place in slow cooker sprayed with cooking spray. Add water and 1/2 cup barbecue sauce; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
• Transfer meat to cutting board. Discard all but 1/2 cup sauce from slow cooker. Pull meat into shreds with 2 forks. Add to reserved sauce in slow cooker; stir in remaining barbecue sauce.
• Spoon onto bottom halves of buns just before serving; sprinkle with onions. Cover with tops of buns.

SOUTH CAROLINA BBQ PORK SLIDERS

Steps:

• Mix 1 tbsp of the brown sugar, paprika, minced onion, chili powder, salt, garlic powder, and allspice. Sprinkle 1 tbsp on this mixture into the bottom of the slow cooker, with the remaining being rubbed all over the pork roast. Add vinegar and remaining brown sugar tot he slower cooker and stir to mix. Then add the pork roast.
• Cover and cook on low for 8 to 10 hours or until pork is fork tender. Remove pork to cutting board and shred. Return the shredded pork back to the crock pot and add in the scallions. Mix thoroughly.
• Place 1/4 cup of BBQ on each dinner roll and serve.

PORK BBQ, CAROLINA STYLE

Steps:

• 1. Place meat in a slow cooker or an ovenproof pot and salt and pepper to season. Pour in the vinegar and cook 12 hours on low or 5 hours on high in the crock pot or slow cooker. If you use a pot, simmer on the stove or in the oven (350^) until meat falls off the bone or simply falls apart.
• 2. Remove meat to a platter and strain the broth, saving 2 cups of the liquid, discarding the rest of the broth. To the 2 cups of reserved broth, add the hot sauce, cayenne, crushed red pepper and brown sugar, stirring well to dissolve sugar.
• 3. Shred meat with 2 forks and put back into the pot or slow cooker and add the broth and let heat through.
• 4. Serve on toasted buns with sweet pickle relish or a relish of your choice. We like the sweet pickle relish the best.
• 5. This freezes well. Freeze in individual portions for a quick sandwich. Just reheat in the microwave.

CAROLINA-STYLE BBQ PORK CHOPS

Steps:

• Pour 1/2 cup sauce over chops in shallow dish. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove chops from marinade; discard marinade.
• Grill chops 10 min. or until done (145°F), turning after 5 min. and brushing with remaining sauce. Remove from grill; cover. Let stand 3 min.

AMERICAN KITCHEN CLASSIC WESTERN CAROLINA STYLE PULLED PORK BBQ

Steps:

• Combine 1 quart of water with the salt, soy sauce, honey, molasses and sugar in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in the remaining water.
• Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight.
• Remove the meat from the brine, coat lightly with salt and pepper, and arrange them in a smoker. Load 2 boxes filled with applewood chips into the smoker.
• Set the smoker at 250 degrees F and smoke for 8 hours. Remove from the smoker to a cutting board and shred when cool enough to handle.
• Arrange on a serving platter and serve with your choice of BBQ sauce.

SOUTH CAROLINA BBQ PORK SLIDERS

Steps:

• 1. Line a 4-qt or larger slow-cooker with liner. Mix 1 Tbsp of the brown sugar, the paprika, minced onion, chili powder, salt, garlic powder and allspice. Sprinkle 1 Tbsp into bottom of slow-cooker. Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow-cooker; stir to mix. Add pork. 2. Cover and cook on low 8 to 10 hours until pork is fork-tender. Remove pork to cutting board and pull into shreds. Return to slow-cooker; add scallions and toss to coat. 3. Put about 1⁄4 cup onto each bun bottom. Top with bun tops