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Pork- Carolina Pulled Pork Recipe

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This recipe for Pork- Carolina Pulled Pork, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, May 2, 2008


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

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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