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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pork- Carolina Pulled Pork Recipe

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This recipe for Pork- Carolina Pulled Pork is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Bone in pork shoulder (5 to 6 pounds), also known as pork but or the Boston cut

2 T. paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp celery salt
1 tsp dry mustard
1 tsp thyme
1/4 tsp cayenne pepper
1 T. coarse sea salt

Moppin Sauce
2 cups apple cider vinegar
1 cup water
3/4 cup brown sugar
1 tsp. red pepper flakes
Directions:
Directions:
The classic Carolina pulled pork, easy to prepare and great for summer backyard gathering. Serve with a nice apple cider vinegar sauce on soft rolls.

Combine dry ingredients in a small bowl. Liberally rub pork shoulder with rub and let sit in the refrigerator for at least 6 hours and as long as 24 hours. Prepare Moppin sauce by combining we ingredients in a sauce pan and bring to a boil. Let cool. Remove pork from the refrigerator 1 hour before cooking. Prepare your grill or barbeque for a long slow cook, or about 150 to 200 degrees. Place a shallow pan of water in grill along with smoker box full of soaked hickory chips, then place pork over low heat for 4 to 5 hours, basting with Moppin sauce every 30 minutes. Refill smoker box and water midway through cooking.

Transfer pork to a carving board and let cool for 15 minutes. Using 2 forks, shred the pork form the bone. Place in a roasting pan or Dutch oven, with remaining sauce. Serve on sesame or egg buns with coleslaw.

Tip: For a lazy-mans pulled pork, try this recipe compliments of Pete Lufkin. Start with the 5 pound pork shoulder and two bottles of your favorite barbeqe sauce. Place pork in a covered Dutch oven or similar roasting pot and pour BBQ sauce on top. Cook at 320 degrees for 4-5 hours. Pull apart as described above and serve on cheap white buns, with mayo and chopped red onion. Serves 8-10.

 

 

 

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