Best Pork Bbq Carolina Style Recipes

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NORTH CAROLINA-STYLE BBQ PULLED-PORK SANDWICHES



North Carolina-Style BBQ Pulled-Pork Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 15h30m

Yield 8 to 10 servings, with leftovers

Number Of Ingredients 21

1 (8-pound) bone-in pork shoulder, with skin
1 head garlic, separated into cloves and peeled
3/4 cup Memphis Shake, recipe follows
5 cups apple or other wood chips, soaked in water for at least 30 minutes and drained
2 batches North Carolina-Style Vinegar BBQ Sauce, recipe follows
8 to 10 soft hamburger rolls
Dill pickles
1/4 cup sweet paprika
3 tablespoons firmly packed brown sugar
2 tablespoons dried oregano
2 tablespoons granulated garlic
1 tablespoon ancho chili powder
2 teaspoons kosher salt
1 teaspoon celery salt
3 cups cider vinegar
3/4 cup sugar
1/3 cup ketchup
1/4 cup honey
1/4 cup kosher salt
2 tablespoons crushed red pepper flakes
1 1/2 teaspoons freshly ground black pepper

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



Carolina-Style Pork BBQ Sandwiches image

Arguably, some of the best 'cue in the country can be found in North Carolina, where two distinct types of slow-cooked pig prevail. The first is Eastern barbecue, which is distinguished by slow-cooking a whole hog and including both the white and dark meat in chopped sandwiches and platters. Eastern 'cue boasts just a hint of vinegar and red pepper, which is added to the meat mix rather than used as a sauce. Western North Carolina 'cue (aka Lexington-style) is made from pork shoulder only. In addition to incorporating plenty of vinegar, sugar, and spices, it also mixes in a good amount of ketchup to create an actual sauce for the pork. This slow-cooker recipe falls somewhere in between.

Provided by Kendra Bailey Morris

Categories     Pork     Sandwich     Grill/Barbecue     North Carolina

Yield Serves 10 to 12 (about 8 cups of meat)

Number Of Ingredients 24

For the pork:
2 large onions, sliced
5-pound boneless pork shoulder roast
6 cloves garlic, smashed
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons brown sugar
1 1/2 teaspoons dried red pepper flakes
1 cup cider vinegar
1 cup apple cider or apple juice
For the sauce:
2 cups cooking liquid (reserved from the slow-cooked pork)
1/2 cup water
1/4 cup ketchup
1/4 cup cider vinegar
2 teaspoons brown sugar
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dry mustard powder
1/4 teaspoon red pepper flakes
Salt and black pepper
For assembly:
Buns, slaw, and hot sauce

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.

CAROLINA BBQ COUNTRY-STYLE PORK RIBS



Carolina BBQ Country-Style Pork Ribs image

Give country-style pork ribs a South Carolina spin. HEINZ BBQ Sauce Carolina Mustard Style gives Carolina-Style Pork Ribs an unforgettable tang.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings

Number Of Ingredients 6

1/4 cup packed brown sugar
2 tsp. dried thyme leaves
2 tsp. garlic powder
2 tsp. ground black pepper
2 lb. boneless country-style pork ribs
1 cup HEINZ BBQ Sauce Carolina Mustard Style, divided

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.

Nutrition Facts : Calories 330, Fat 22 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 340 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 13 g, Protein 17 g

CAROLINA-STYLE SLOW-COOKER BBQ PULLED PORK



Carolina-Style Slow-Cooker BBQ Pulled Pork image

Cook Carolina-Style Slow-Cooker BBQ Pulled Pork for tasty BBQ flavor without a grill! You only need four ingredients to make slow-cooker BBQ pulled pork.

Provided by My Food and Family

Categories     Pork

Time 8h10m

Yield 12 servings

Number Of Ingredients 4

1 boneless pork shoulder (3 lb.)
1 bottle (18.6 oz.) HEINZ BBQ Sauce Carolina Tangy Vinegar Style
1/4 cup packed brown sugar
1/2 tsp. paprika

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.

Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 500 mg, Carbohydrate 22 g, Fiber 0 g, Sugar 19 g, Protein 14 g

CAROLINA-STYLE BBQ PULLED PORK SLIDERS



Carolina-Style BBQ Pulled Pork Sliders image

Explore the low country with South Carolina Mustard BBQ Pulled Pork Sliders. Chow Chow Relish and mustard sauce make BBQ pulled pork sliders unforgettable.

Provided by My Food and Family

Categories     Recipes

Time 7h5m

Yield 12 servings

Number Of Ingredients 9

1 boneless pork shoulder (3 lb.)
1/2 cup packed brown sugar
2 Tbsp. paprika
1 Tbsp. dried thyme leaves
1 Tbsp. garlic powder
1 Tbsp. ground black pepper
1-1/2 cups HEINZ BBQ Sauce Carolina Mustard Style
12 sandwich buns (3 inch)
1 cup Chow Chow Relish

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.

Nutrition Facts : Calories 440, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

CAROLINA MUSTARD-STYLE BBQ PULLED PORK



Carolina Mustard-Style BBQ Pulled Pork image

Put your slow-cooker to good use with Carolina Mustard-Style BBQ Pulled Pork. This easy yet delicious BBQ pulled pork recipe takes only minutes to master.

Provided by My Food and Family

Categories     Recipes

Time 8h15m

Yield 12 servings

Number Of Ingredients 6

1 pork shoulder (3 lb.), trimmed
1 tsp. garlic powder
1 cup water
1-1/2 cups HEINZ BBQ Sauce Carolina Mustard Style, divided
12 slider buns
1 green onion, chopped

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.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 0.8237 g, Sugar 0 g, Protein 20 g

AMERICAN KITCHEN CLASSIC WESTERN CAROLINA STYLE PULLED PORK BBQ



American Kitchen Classic Western Carolina Style Pulled Pork BBQ image

This classic recipe represents pulled pork Western North Carolina style. Central and Eastern North Carolina style pork uses all of the pig which gets chopped together and served. This recipe requires a smoker and an overnight brine period. It is recommended that you pare this BBQ with the AKC Lexington Style BBQ Sauce - #465978.

Provided by Member 610488

Categories     Pork

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 9

2 gallons water
1 1/2 cups salt
2 cups soy sauce
1/4 cup honey
1/4 cup molasses
1/2 cup sugar
2 (3 lb) pork, butts
salt & freshly ground black pepper, to taste
1 1/2 cups applewood chips, soaked

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.

Nutrition Facts : Calories 574.4, Fat 21.7, SaturatedFat 7.1, Cholesterol 190.4, Sodium 16988.2, Carbohydrate 24.2, Fiber 0.6, Sugar 18.9, Protein 67.7

CAROLINA-STYLE BBQ PORK CHOPS



Carolina-Style BBQ Pork Chops image

Darlin', you don't have to be from the Carolinas to make these tangy, falling-off-the-bone tender BBQ pork chops. All you need is BBQ sauce-and pork chops!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 2

3/4 cup BULL'S-EYE Carolina Style Barbecue Sauce, divided
4 bone-in pork chops (1-1/2 lb.)

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.

Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g

PORK BBQ, CAROLINA STYLE



Pork BBQ, Carolina Style image

This is a great crockpot recipe for a wonderful Pork BBQ for any occasion. The spices do not make it too spicy, so don't skip them.

Provided by Elaine Laskowski

Categories     Pork

Time 5h5m

Number Of Ingredients 7

3-5 lb pork shoulder
1 1/2 c apple cider vinegar
1 1/2 Tbsp frank's hot sauce
2 Tbsp cayenne pepper
2 Tbsp crushed red peppers
2 Tbsp brown sugar
salt and pepper to taste

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 BURGERS WITH COLESLAW



Carolina-Style BBQ Pork Burgers with Coleslaw image

Grill our pork burger recipe when you're ready to enjoy some big flavors! Our Carolina-Style BBQ Pork Burgers with Coleslaw are succulent and sweet.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 10

1 lb. ground pork
3 Tbsp. OSCAR MAYER Real Bacon Recipe Pieces
1/2 cup finely chopped onions
1/2 cup HEINZ BBQ Sauce Carolina Tangy Vinegar Style, divided
2 cups coleslaw blend (cabbage slaw mix)
2 Tbsp. KRAFT Real Mayo
1 Tbsp. HEINZ Apple Cider Vinegar
1/4 tsp. hot pepper sauce
1/8 tsp. celery seed
4 slider buns

Steps:

  • Heat greased grill to medium-high heat.
  • Mix first 3 ingredients with 2 Tbsp. barbecue sauce just until blended; shape into 6 (1/2-inch-thick) patties.
  • Grill 5 to 6 min. on each side or until done (160ºF), brushing with remaining barbecue sauce for the last minute.
  • Meanwhile, combine all remaining ingredients except buns.
  • Fill buns with burgers and coleslaw just before serving.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

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