Best Carolina Style Pulled Pork Sandwiches Recipes

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.

NORTH CAROLINA-STYLE PULLED PORK SANDWICHES AND COLESLAW

Steps:

• Preheat the oven to 300 degrees. Mix together the salt, pepper, and paprika; sprinkle all over the pork and rub inches
• In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy duty foil and double wrap the pork.
• Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.
• Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar, and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw (recipe follows), if using.
• For the coleslaw: In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt, and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve.

NORTH CAROLINA-STYLE PULLED PORK SANDWICHES

Steps:

• Preheat the oven to 300°. Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in. In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy-duty foil and double-wrap the pork. Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450° and roast for 20 minutes more. Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw, if using.

NORTH CAROLINA STYLE PULLED PORK SANDWICHES

Steps:

• 1. Preheat the oven to 300. Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in. 2. In a large skillet or Duch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch sheet of heavy-duty foil and double-wrap the pork. 3. Place the pork, skin side up, in a 9-by-13 inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 and roast for 20 minutes more. 4. Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar and hot sauces; toss. Serve on the hamburger buns topped with coleslaw, if using.

CAROLINA-STYLE PULLED PORK SANDWICHES

Steps:

• Coat the pork evenly on all sides with the Essence, rubbing the seasoning into the meat well with your hands. Wrap the pork in a double layer of plastic wrap and refrigerate for at least 4 hours and up to 2 days. Make a homemade smoker: Start by using a large roasting pan about 11 1/2-inches long by 15 inches wide. Place a piece of dampened paper towel laid out at both ends of the roasting pan. Place 4 small, 1/2-ounce glass bowls or other small heatproof bowls on top of the paper towels, 1 in each corner of the pan. Be sure that the bowls are inverted. Lay the wood chips in the center of the roasting pan. Place a second, smaller roasting pan, (about 10 by 13 1/2-inches), inside the larger pan. Lay 2 more pieces of moistened paper towels at either end of the small roasting pan. Place 4 more bowls inside the small roasting pan, 1 at each corner as before. Position a small baking sheet on top of the glass bowls inside of the small roasting pan. Place the pork on the baking sheet and position the "smoker" over 2 burners over medium-low heat (or over an indoor grill set at medium heat). Once the wood begins to smoke, wrap the entire roast and roasting pan with heavy-duty aluminum foil. Continue to cook the pork on the stovetop for 2 hours. Preheat the oven to 325 degrees F. After 2 hours, transfer the "smoker" to the oven and bake the roast until the pork is fall-off-the-bone tender, about 3 to 4 hours. Remove the pan from the oven and let rest, covered, for 1 hour. While the pork rests, make the barbecue sauce by combining the white wine vinegar, apple cider vinegar, sugar, red pepper flakes, and hot sauce in a non-reactive mixing bowl. Add salt and pepper, to taste. Set aside. Uncover the pork, and, using 2 forks, shred the meat. Discard any large pieces of fat. Place the meat in a large bowl and pour the barbecue sauce over the pork. Toss to combine.