NORTH CAROLINA-STYLE PULLED PORK
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
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
QUICK PULLED PORK SANDWICHES
This tender and juicy pulled pork starts with a surprising choice: pork tenderloin. By simmering large pieces of pork tenderloin in a tangy sauce and then shredding it with two forks the result is tender pork tossed with lots of rich flavorful sauce. The final touch is a crunchy broccoli slaw with a mustardy dressing.
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven, heat 2 teaspoons of the oil over medium heat. Add the garlic and onion and season with salt and pepper. Cook until softened and lightly browned, about 5 minutes. Add the chili powder, cumin, cinnamon and cayenne and cook until toasted, 1 minute more. Stir in the chicken broth, ketchup, molasses and 1/3 cup of the vinegar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes.
- Meanwhile, in a medium bowl, whisk the mustard with the remaining 1 teaspoon oil and 1 tablespoon vinegar in a large bowl. Add the broccoli slaw and toss well. Season with salt and pepper and set aside.
- Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat under the Dutch oven to medium high and cook the sauce until thickened, about 5 minutes.
- Shred the pork with 2 forks into large chunks and return to the thickened sauce. Toss well to coat and simmer 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on the buns with the slaw on the sandwiches or on the side.
NORTH CAROLINA-STYLE PULLED PORK
This pulled pork is made with a vinegar sauce in the North Carolina tradition, and the boneless pork shoulder is slow-roasted in the oven.
Provided by Diana Rattray
Categories Dinner Entree Lunch Sandwiches
Time 7h10m
Yield 8
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a saucepan, combine the vinegar, sugar, red pepper, 1 teaspoon of salt, and the 1/4 teaspoon of pepper. Bring to a boil; remove from heat.
- Save about 2 cups of the vinegar mixture for serving, and use the rest for basting.
- Sprinkle the pork roast with salt and pepper; place on a foil-lined baking or roasting pan.
- Roast, uncovered, at 275 F for about 7 hours, or until the roast reaches 200 F on a meat thermometer or oven probe inserted in the center of the thickest part of the roast.
- Baste about every hour with the sauce saved for basting. The roast should be very tender.
- Remove the roast and shred with 2 forks, discarding large pieces of fat.
- Warm the reserved sauce and pass at the table for people to spoon over their pork. (You can also serve barbecue sauce with this pork; it's delicious as a topping with coleslaw and pickle slices.)
- Serve with slaw, pickles, toasted buns , and baked beans or your favorite sides.
Nutrition Facts : Calories 607 kcal, Carbohydrate 3 g, Cholesterol 179 mg, Fiber 0 g, Protein 46 g, SaturatedFat 16 g, Sodium 443 mg, Sugar 2 g, Fat 43 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
CAROLINA PULLED PORK
POPULAR pork barbecue just for a family or double up and make for a crowd. I was born and raised in North Carolina and have enjoyed pork barbecue all of my life. It is usually served with coleslaw and cornbread. This type of dinner is frequently used for fundraisers. Another popular way is to have the barbecue and slaw in a sandwich bun. This is a quick and easy method to cook pork barbecue and freezes well. It does not take a lot of sauce and I would suggest you mix a small amount and do a taste test. A family recipe.
Provided by Seasoned Cook
Categories Pork
Time 2h10m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Place boston butt pork roast in a dutch oven with enough water to come up to middle half of roast. Add salt and black pepper.
- Boil covered on middle low heat for 2 to 2 1/2 hours until flaky tender. Lift roast out of water onto a plate and allow to cool.
- Shred or cut into small pieces resembling pulled pork. Put into a serving bowl and add sauce to one's own taste.
- SAUCE: Mix ketchup, water, lemon juice, oil, brown sugar, vinegar, worcestershire and red pepper flakes. Put in a small saucepan and boil for 1 to 2 minutes. Cool and use to season boston butt roast.
- Serve with vegetables or serve in a sandwich bun.
- Note: See recipe #310662 (coleslaw) and recipe #307995 (fried cornbread) for good suggested side dishes.
Nutrition Facts : Calories 633.8, Fat 39.2, SaturatedFat 13, Cholesterol 178.6, Sodium 1468.5, Carbohydrate 17.3, Fiber 0.3, Sugar 14.8, Protein 50.8
CAROLINA PULLED PORK
Very tender and flavorful pork. I found that combining the acid of the apple vinegar and the extra flavor of the ginger ale and pepper to be a wonderful merriment of flavor.
Provided by Splash035
Categories One Dish Meal
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Add vinegar, ginger ale, brown sugar, pepper, salt and mustard to the crock pot. Stir to combine.
- Add pork to the crock pot.
- Set crock pot on high until the liquid starts to bubble.
- Lower crock pot to low and cook for 8-10 hours until the internal temp is 190 or the pork easily falls apart.
- Take the pork out of the crock pot and set aside.
- Strain the liquid and set aside. Let the liquid separate. Spoon out the grease off the top.
- When the pork cools a bit, pull the pork apart by hand.
- Add liquid back to the pulled pork as needed to keep the pork moist.
Nutrition Facts : Calories 498.4, Fat 26.8, SaturatedFat 9.3, Cholesterol 112.3, Sodium 699.9, Carbohydrate 27, Fiber 0.2, Sugar 25.7, Protein 32
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love