
Carolina Pulled-Pork Sandwiches
A delicious american dish. Gluten-free friendly. Dairy-free option.
Total Time
64 min
Serves
6
Rating
0.0 (0)
Ingredients
- 3 tablespoons coarsely ground black pepper
- 3 tablespoons (packed) dark brown sugar
- 3 tablespoons paprika
- 2 tablespoons coarse salt
- 1 teaspoon cayenne pepper
- 2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)
- 1 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon coarse salt
- 2 teaspoons vegetable oil
- 8 pounds (about) 100% natural lump charcoal or charcoal briquettes
- 6 cups (about) hickory wood smoke chips
- soaked in cold water at least 30 minutes
- 12 soft hamburger buns with seeds
- split
- Carolina Red Barbecue Sauce
- Tangy Coleslaw
Instructions
- 1
Mix first 5 ingredients in small bowl to blend.
- 2
Place pork, fat side up, on work surface.
- 3
Cut each piece lengthwise in half.
- 4
Place on large baking sheet.
- 5
Sprinkle dry rub all over pork; press into pork.
- 6
Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead.
- 7
Keep chilled.) Mix first 6 ingredients in medium bowl.
- 8
Cover and refrigerate.
- 9
Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F.
- 10
Place pork on rack in smoker or barbecue.
- 11
Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total.
- 12
Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
- 13
Transfer pork to clean rimmed baking sheet.
- 14
Let stand until cool enough to handle.
- 15
Shred into bite-size pieces.