"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Carolina Pulled Pork BBQ Sandwiches Recipe

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This recipe for Carolina Pulled Pork BBQ Sandwiches, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schuller
Added: Monday, April 27, 2009


1 5 5 lb. boneless pork shoulder roast
2 cups cider vinegar
1/4 cup packed brown sugar
1 Tbsp. red pepper flakes
1 Tbsp. Worcestershire sauce
1 tsp. salt
Hot pepper sauce to taste

10 12 hamburger buns, split and toasted
coleslaw (optional)
3 cups wood chips (use hickory or oak chips for best flavor)

BBQ sauce. In medium bowl, combine vinegar, brown sugar, red papper flakes, worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside.

Pulled Pork: Rub pork with salt and black pepper. Cool shoulder over indirect heat for 1 to 2 hours. Remove meat from grill; cover with foil and let stand for 20-30 minutes. Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. If desired, top meat with coleslaw. Serve remaining sauce on the side. Serves 10-12.




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