Carolina Style Barbecued Pork Loin Recipes

CAROLINA-STYLE PORK BARBECUE

Steps:

• Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

SLOW COOKER CAROLINA BBQ

Steps:

• Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
• Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

CAROLINA MARINATED PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the molasses, mustard and vinegar; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, turning occasionally. Let stand for 5 minutes before slicing.

CAROLINA SMOKED PORK

Steps:

• Preheat smoker to 250 F. Place pork butt in the center of the cooking grate, fat-side down. Cover and smoke 8 hours, undisturbed. Check smoker temperature hourly; add charcoal and use vents as needed to maintain a temperature of 250 F through the duration of cooking.
• Make Carolina BBQ Sauce: In a mixing bowl combine sugar, black pepper, chili powder, crushed red pepper, and hot sauce to make a paste. Add the Sweet BBQ Pit Sauce, followed by vinegar; stir well to combine. The final consistency should be quite fluid, rather than thick. Makes about 2 cups of Carolina BBQ Sauce. (Store in a covered container at room temperature for several months.)
• Check for doneness by placing a digital thermometer into the center of the pork, avoiding contact with the bone. Temperature should register 170 F. Use heat-proof gloves to remove pork to a large cutting board on a flat work surface. Chop the pork: As you chop, the pork will cool, so plan on doing this as the last step before serving. The meat should be tender and falling apart. Pull the bone out of the meat: it should come away smoothly, with no meat clinging to it. Discard bone. Pick through the meat and set aside any bits that you don't want to include in the final dish, such as the barky exterior or excess fat. (You may opt to include everything: Pitmaster Jones says the final mix is up to you!)
• Using one cleaver, begin to chop the meat, using your free hand to carefully steady the pork butt. When the meat is in large chunks, use both cleavers at the same time to finish chopping. Use the cleavers to toss the meat on the board as you go; repeat the chopping-tossing process until the meat is bite-size and well mixed. Drizzle a small amount of Carolina BBQ Sauce on top of the meat; continue chopping and stirring to combine. Add more sauce to taste: the goal is to lightly complement the smoky flavor of the pork without overwhelming it. Makes about 7 lbs chopped pork. (Sam Jones's serving suggestion: Cool leftover pork in the fridge, then serve as a sandwich on white bread with mayonnaise.)

NORTH CAROLINA-STYLE PULLED PORK

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.

WW NORTH CAROLINA BBQ PORK TENDERLOIN WITH MOP SAUCE

Steps:

• Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
• To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne,and pepper in bowl.
• Rub half of the mixture all over the pork and let stand 15 minutes.
• Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.
• Rub the pork with the remaining spice rub.
• Place over the indirect heat section of the grill.
• Grill 15 minutes.
• Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees F, 12-15 minutes longer.
• Remove from the grill, cover loosely with foil, and let stand 10 minutes before slicing,.
• Server with the Mop Sauce.

CAROLINA-STYLE "WHOLE HOG" BARBECUE PORK

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Cut ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half.
• Combine kosher salt, brown sugar, smoked salt, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne for dry rub in a small bowl with a spoon.
• Season cuts of meat on both sides with dry rub; reserve about 4 teaspoons of the rub to season the cooked pork if needed after tasting.
• Place a piece of heavy-duty foil on a sheet pan. Place a half of ribs down in the center of the foil; top with shoulder, tenderloin, pork belly, and sirloin. Top with other rib half. Wrap tightly in 3 more layers of foil. Transfer to a Dutch oven.
• Roast in the preheated oven until meat is falling off the bone and very, very tender, about 9 hours.
• Remove bones and pull/shred meat before serving. All or some of the rendered fat can be mixed into the meat.

CAROLINA BBQ COUNTRY-STYLE PORK RIBS

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.