Carolina Red Pulled Pork Shoulder Recipes

WORLD'S BEST CAROLINA PULLED PORK

Steps:

• 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.

NORTH CAROLINA-STYLE PULLED PORK

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.

CAROLINA "RED" PULLED PORK SHOULDER

Steps:

• In a small bowl mix the rub ingredients.
• Coat the pork shoulder all over with the rub and press the spices into the meat. Allow the pork to stand at room temperature for 30 to 40 minutes before grilling.
• Follow the grill's instruction for smoking with wood chips. With the lid closed, grill and smoke the pork, fat side up, over indirect low heat (250°F to 300°F) for about 1 hour. (Note: Smoke the pork for the first hour only.) Meanwhile, make the sauce.
• In a heavy-bottom saucepan, whisk together the sauce ingredients. Bring to a boil over high heat, reduce the heat, and let simmer for about 25 minutes. Season to taste with salt and pepper, and, if desired, add extra hot pepper sauce.
• After the pork has been grilling for 1 hour, baste it with the sauce and continue to baste every 30 minutes. Continue grilling until the temperature at the center of the meat registers 180°F When it is done, the meat should be tender enough to tear with your fingers. The total grilling time will be 5 to 6 hours.
• Transfer the pork shoulder to a baking sheet, brush liberally with some remaining sauce, and tightly cover with aluminum foil. Let the pork rest for 30 minutes before serving.
• To serve, pull the warm meat apart with your fingers or two forks and shred into pieces. Discard any large pieces of fat. Pile the seasoned pork on hamburger buns along with your favorite coleslaw and a generous amount of sauce.

NORTH CAROLINA PULLED PORK

Steps:

• Preheat slow cooker on Low for 15 minutes.
• Season pork shoulder with salt and pepper; place pork in preheated slow cooker. Mix ketchup, brown sugar, and vinegar in a bowl; pour over pork.
• Cook on Low for 8 hours. Transfer pork to a large platter and slice into 3 to 4 pieces. Shred meat with 2 forks and return to slow cooker. Continue to cook for 1 hour.