carolina pulled pork

Carolina Pulled Pork from Delish.com will save you a trip.

Carolina Pulled Pork

brown sugar

tbsp. kosher salt

paprika

cumin

oregano

chili powder

black pepper

bone-in pork shoulder

c. apple cider vinegar

c. tomato ketchup

c. brown sugar

garlic,

kosher salt

red pepper flakes

Carolina Pulled Pork is one of those classic Americana BBQ styles that everybody needs to try at least once! Rich, savory smoked pork shoulder is slathered with a thin, vinegar based sauce to bring a little bite to all that melt in your mouth meat.

6-7 pound bone in pork shoulder

Tablespoons kosher salt

Tablespoons coarse black pepper

Tablespoons smoked paprika

apple cider vinegar

beer

Worcestershire sauce

water

ketchup (omit

Tablespoons salt

Tablespoon black pepper

Tablespoon red pepper flakes

Preheat your smoker for indirect smoking at 250 degrees F.

In a small bowl, combine all the ingredients for the rub and apply liberally on all sides of the pork shoulder. Place the rubbed shoulder in the smoker and close the lid.

In a glass bowl, combine all the ingredients for the mop sauce. Apply the mop sauce to the pulled pork every hour. Smoke the pork shoulder, while mopping hourly, for 8-10 hours or until the internal temperature of the meat reaches 200 degrees F.

Remove the shoulder from the smoker, cover tightly with foil, and allow to rest for an hour before shredding and serving.

Make that BBQ sauce! In a medium saucepan, combine all the ingredients for the BBQ sauce and bring to a boil. Reduce the heat to low and simmer for 25 minutes. Cool completely and set aside to serve with the pork.

Remove the shoulder from the foil and shred. Discard the bone and any gristly pieces and pull the rest of the meat into shreds. Moisten the meat with some of the BBQ sauce and mix together. Serve with buns, slaw and additional BBQ sauce.

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Carolina Style Pulled Pork

Want to make the best pulled pork from your own kitchen? This recipe for the world&#x27;s best Carolina pulled pork all starts with a brine.

World's Best Carolina Pulled Pork

Pork Butt (bone

Cups Water

Cups Apple Cider

Salt

Cup Dark Brown Sugar

Heaping Tablespoons Dry Rub

Bay Leaves

Red Pepper Flakes

Tablespoon Onion Powder

Heaping Tablespoon Smoked Paprika

Tablespoon Garlic Powder

Tablespoon Chili Powder

Pepper

Teaspoons Cayenne Powder

Teaspoons Dry Mustard

Tablespoon Cumin

Cup Apple Cider Vinegar

Cup White Vinegar

Cup Brown Sugar

Teaspoon Chili Powder

Pinches Red Pepper Flakes

NOTE: This recipe should be started 2 days ahead of time as you need 24 hours in the fridge, 12-14 in the oven and 2 hours of resting.

Mix all of the ingredients together in a ziploc bag. Set aside.

Prepare the Dry Rub:

In a large stock pot, add the water, apple cider, salt, sugar, 3 tablespoons dry rub, pepper flakes and bay leaves.

Rinse off the pork and add to the pot making sure it is completely covered in the brine and add the lid.

Place in the fridge for 12 to 24 hours.

For the Brine:

In a glass jar, add the ingredients and place the lid on then shake to combine. Set aside.

For the Sauce:

Heat the oven to 225 degrees F.

Remove the pork from the brine and place in a roasting dish or 9x13&quot; baking pan as long as the sides don&#x27;t touch the pan.

Pat very dry with paper towels.

Remove 2 tablespoons of the dry rub to another ziploc and set aside for after it is cooked.

Rub the remaining seasoning all over the pork and in any cracks or flaps.

With the fat facing up, place the pork in the oven with a meat thermometer.

Bake for 12-14 hours or until 200 degrees F registers on the thickest part of the pork with a meat thermometer. *Remember to watch your oven, ours turns off automatically at 12 hours so I have to turn it back on.

At this point you can turn off the oven and leave the pork in there to rest for two hours or if you have more baking to do place foil over the meat and allow to rest on the stove.

Once the meat has rested, remove the fat from the top and using two forks, shred the meat and remove the bone.

Drain half of the juices out and add the remaining dry rub to taste, toss to coat and drizzle a little vinegar sauce over everything.

Serve immediately as is or on buns.

To Cook:

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You don't need to bbq outside for killer pulled pork. This is everything you'd need to know for amazing pork at home!

Top 3 carolina pulled pork recipes from across the web

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Carolina Pulled Pork

Carolina Pulled Pork

World's Best Carolina Pulled Pork

Top 3 carolina pulled pork recipes from across the web

The most viewed carolina pulled pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Carolina Pulled Pork

Carolina Pulled Pork

World's Best Carolina Pulled Pork

The most viewed carolina pulled pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine