Best North Carolina Boneless Shoulder Roast Recipes

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CAROLINA-STYLE PORK BARBECUE



Carolina-Style Pork Barbecue image

I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 14 servings.

Number Of Ingredients 15

1 boneless pork shoulder butt roast (4 to 5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
14 hamburger buns, split
1-3/4 pounds deli coleslaw

Steps:

  • Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.

NORTH CAROLINA-STYLE PULLED PORK



North Carolina-Style Pulled Pork image

This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite.

Provided by Doug

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 15h

Yield 10

Number Of Ingredients 19

1 tablespoon mild paprika
2 teaspoons light brown sugar
1 ½ teaspoons hot paprika
½ teaspoon celery salt
½ teaspoon garlic salt
½ teaspoon dry mustard
½ teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon salt
8 pounds pork butt roast
2 cups cider vinegar
1 ⅓ cups water
⅝ cup ketchup
¼ cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 pounds hickory wood chips, soaked

Steps:

  • In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
  • Prepare a grill for indirect heat.
  • Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
  • Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
  • In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 12.1 g, Cholesterol 134.9 mg, Fat 23.1 g, Fiber 0.8 g, Protein 39.1 g, SaturatedFat 8.3 g, Sodium 1698.4 mg, Sugar 10.1 g

EASY SLOW-COOKER PULLED PORK



Easy Slow-Cooker Pulled Pork image

No barbecue sauce here! Smoky chipotle chiles in adobo set this pulled pork apart. Martha made this recipe on Cooking School episode 402. It comes from our book, "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 6h30m

Number Of Ingredients 12

1 medium onion, finely chopped
1 teaspoon dried oregano
2 dried bay leaves
1 chipotle in adobo sauce, minced, plus 1 tablespoon adobo
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) whole tomatoes in puree
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 3/4 pounds boneless pork shoulder, trimmed and halved crosswise
8 sandwich rolls, split, for serving
Coleslaw, for serving
Pickles, for serving

Steps:

  • In a 5- to 6-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and puree), salt, and pepper. Add pork and turn to coat completely.
  • Cover and cook on high until meat is pull-apart tender, about 6 hours. Transfer pork to a bowl; shred with two forks. Return pork to pot, and toss with sauce. Discard bay leaves.
  • Serve pulled pork with rolls, coleslaw, and pickles.

NORTH CAROLINA BONELESS SHOULDER ROAST



North Carolina Boneless Shoulder Roast image

This was served at a barbeque for the governor of North Carolina many years ago by my first husband's family. Before he died in 1995 it was one of our favorite meals. I have remarried and I think it is time to add this back to the rotation. It's really good.

Provided by TXOLDHAM

Categories     Roast Beef

Time P1DT30m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 -3 lbs boneless beef shoulder, at least 2 to 3 inches thick
1/2 cup vegetable oil
1/2 cup vinegar
2 tablespoons Worcestershire sauce
2 tablespoons A.1. Original Sauce
2 teaspoons garlic salt
adolphs meat tenderizer

Steps:

  • Mix marinade and pour over meat. Sprinkle all sides of roast white with tenderizer. Place in covered dish or bag and marinate in the frig for 24 hours.
  • After 12 hours, recover with tenderizer.
  • Cook 45 minutes over charcoal turning every 10 minutes and baste with marinade at each turning until desired. Careful not to overcook.
  • Slice very thin and serve.

Nutrition Facts : Calories 172, Fat 18.2, SaturatedFat 2.4, Sodium 56.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.6, Protein 0.2

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