For this pork rub, you will need the following ingredients: Just combine them all in a bowl with a lid and stir or shake them up really well and your pork rub is ready to go! No shortcuts, just the best smoked pork shoulder and pulled pork sandwiches you've ever doused in a tangy vinegar-based BBQ sauce! Step 5: Transfer the cooked pork roast to a cutting board, tent with aluminum foil, and let rest for 15 minutes. hours wouldn't be It's awesome. Pork butts, a spicy rub, and spicy vinegar barbecue sauce. It is my favourite taste of all time!!!!! COPYRIGHT © 2018 HOW TO BBQ RIGHT | ALL RIGHTS RESERVED, Join the list and get Malcom's latest recipes, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Since this is a large cut of meat, there are always leftovers, which is perfect for easy meals the rest of the week. Smoke is a really important ingredient in this recipe because it adds so much flavor to the pulled pork. probably save and If it is still tough, cook longer. A real strong influence in this area from the Carolina style! This is served on hamburger buns with a drizzle of barbeque sauce. I'm 6 months pregnant and had a real craving for pulled pork sandwiches, however , I know I don't enjoy typically served pulled pork because it's overwhelmingly sweet with a rich creamy coleslaw, so this recipe sounded like what I was looking for. It is like candy! A true pork shoulder includes both the Boston butt (the upper part of the leg with the shoulder blade) and the picnic ham (the actual foreleg), a cut of meat that weighs fourteen to eighteen pounds in its entirety and is used chiefly at professional barbecue competitions. Smoke the pork shoulder, while mopping hourly, for 8-10 hours or until the internal temperature of the meat reaches 200 degrees F. Be sure to let the smoked pork rest for at least 1 hour before pulling or shredding it. Marinated the meat as per the recipe with the substitution of grated onion in place of the onion powder. I bought two 3 pound pork shoulders, doubled the rub, marinated with the rub overnight and then cooked the meat in a dutch oven for three hours at 350 degrees. Refrigerate for 12 to 24 hours. Using your fingertips or a fork, pull each piece of pork into shreds 1 to 2 inches long and 1/8 to 1/4 inch wide. As your pork shoulder smokes, beware of the "stall". It’s the same amount of liquid whether you use water or apple juice. fat leftover in the Step 1: Generously season the pork all over with salt, pepper, and paprika. Also, used chibatta rolls as they hold up better than hamburger buns. You might need to trim the fat on your cut of pork to about 1/8-inch thick. I will definitely make these again-- minimal effort, just a little patience, and it's so delicious! My pork shoulder weighed about 4 lbs, however, you can smoke larger ones using the same recipe. The meat was perfect. Thanks!! http://www.meatwave.com/blog/barbecue-sauce-recipe-north-carolina-vinegar-sauce. Using your fingertips or a fork, pull each piece of pork into thin shreds. ), 8 Cups Water (or 1/2 apple juice and 1/2 water). The traditional method is to smoke the pork for hours and hours, which gives the meat a deep smoky flavor and unbelievable tenderness. No shortcuts, just the best smoked pork shoulder and pulled pork sandwiches you've ever doused in a tangy vinegar based BBQ sauce! This is a great question. I then Ketchup is not used in eastern North Carolina BBQ Sauce, however, I side with the westerners in the state, because I find ketchup to be a welcomed addition to the recipe. Additionally, this is also why it is important to use a meat thermometer (affiliate link) rather than relying on cooking time alone. Most often I do half and half. IF YOU HAVE LEFTOVERS whip up a batch of my, If you enjoyed reading my Smoked Pork Shoulder Pulled Pork with Carolina Style BBQ Sauce recipe then you should probably. Once the pork has finished smoking, remove it from the smoker and let it rest for 1-2 hours to redistribute the juices. To make this Carolina pulled pork recipe, three things are needed. I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking. I wish I was your neighbor! After five hours or so, begin to baste it with the vinegar sauce every hour. Sorry about that! The name of the game when it comes to making the best smoked pulled pork is low and slow.

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