CAROLINA-STYLE PORK BARBECUE
I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 14 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.
NORTH CAROLINA-STYLE PULLED PORK
Melanie Dunia didn't know much about barbecuing when she was hired as a sous chef at The Pit in 2013, but her experience working in Asian restaurants turned out to be a real help: On one of her first days, The Pit's head chef asked her to roll a couple hundred of the restaurant's beloved BBQ Soul Rolls - North Carolina-style pulled pork, collards and carrots in an egg roll wrapper. "They were so impressed, but it was nothing for me!" she says. In just a few years she shot to the top spot in the kitchen and became the only woman in the region running a pit.
Provided by Food Network
Categories main-dish
Time 9h
Yield 15 to 20 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off the center burners. On a charcoal grill, light the coals, then push to the edges of the grill, creating an open space in the middle; put a disposable aluminum drip pan in the middle of the grill under the grates.
- When the grill registers 250˚ F, place the pork on the grill grates over the cooler part. Cover the grill and cook the pork until the skin is crisp, the meat easily falls off the bone and a thermometer inserted into the center of the pork (away from the bone) registers 190˚ F to 200˚ F, 7 to 10 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250˚ F).
- Meanwhile, make the barbecue sauce: Combine 1 cup water, the vinegar, hot sauce, sugar, red pepper flakes, 2 1/2 tablespoons salt and 2 teaspoons black pepper in a pot. Bring to a boil over medium-high heat, stirring occasionally, until the sugar and salt dissolve. Let cool.
- If using a gas grill, turn off the heat and carefully transfer the pork to a cutting board. If using a charcoal grill, do this quickly, as the grease may cause the coals to catch fire. Let the pork rest at least 30 minutes, then pull the meat off the bone with tongs and a large fork; discard the bones and any large pieces of fat. Chop the crispy skin and stir into the meat. Transfer to a bowl and toss with 1 to 2 cups of the barbecue sauce. Serve on buns with the remaining sauce.
NORTH CAROLINA PULLED PORK
This North Carolina Pulled Pork recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition.
Provided by Steven Raichlen
Categories Pork Marinate Backyard BBQ Dinner Lunch Spring Summer Tailgating Grill Grill/Barbecue
Yield Makes 10 to 12 servings
Number Of Ingredients 21
Steps:
- 1. If using the rub, combine the mild paprika, brown sugar, hot paprika, celery salt, garlic salt, dry mustard, pepper, onion powder, and salt in a bowl and toss with your fingers to mix. Wearing rubber or plastic gloves if desired, rub the spice mixture onto the pork shoulder on all sides, then cover it with plastic wrap and refrigerate it for at least 3 hours, preferably 8.
- If not using the rub, generously season the pork all over with coarse (kosher or sea) salt and freshly ground black pepper; you can start cooking immediately.
- 2. Set up the grill for indirect grilling and place a drip pan in the center.
- If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
- If using a charcoal grill, preheat the grill to medium-low and adjust the vents to obtain a temperature of 300°F.
- 3. When ready to cook, if using charcoal, toss 1 cup of the wood chips on the coals. Place the pork shoulder, fat side up, on the hot grate over the drip pan. Cover the grill and smoke cook the pork shoulder until fall-off-the-bone tender and the internal temperature on an instant-read meat thermometer reaches 195°F, 4 to 6 hours (the cooking time will depend on the size of the pork roast and the heat of the grill). If using charcoal, you'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 1/2 cup per side every time you replenish the coals. With gas, all you need to do is be sure that you start with a full tank of gas. If the pork begins to brown too much, drape a piece of aluminum foil loosely over it or lower the heat.
- 4. Transfer the pork roast to a cutting board, loosely tent it with aluminum foil, and let rest for 15 minutes.
- 5. Wearing heavy-duty rubber gloves if desired, pull off and discard any skin from the meat, then pull the pork into pieces, discarding any bones or fat. Using your fingertips or a fork, pull each piece of pork into shreds 1 to 2 inches long and 1/8 to 1/4 inch wide. This requires time and patience, but a human touch is needed to achieve the perfect texture. If patience isn't one of your virtues, you can finely chop the pork with a cleaver (many respected North Carolina barbecue joints serve chopped 'cue). Transfer the shredded pork to a nonreactive roasting pan. Stir in 1 to 1 1/2 cups of the vinegar sauce, enough to keep the pork moist, then cover the pan with aluminum foil and place it on the grill for up to 30 minutes to keep warm.
- 6. To serve, mound the pulled pork on the hamburger buns and top with coleslaw. Let each person add more vinegar sauce to taste.
NORTH CAROLINA-STYLE BBQ PULLED-PORK SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 15h30m
Yield 8 to 10 servings, with leftovers
Number Of Ingredients 21
Steps:
- Make small holes all over the pork shoulder with a thin sharp knife and stuff in garlic cloves. Rub the meat all over with the Memphis Shake; cover and refrigerate overnight.
- Prepare an outdoor grill with an indirect medium-hot fire with a mix of briquettes and hardwood charcoal in half of the grill. Set grate over coals. Place pork, skin side up, in an aluminum pan with about 1 1/2 cups water on the cooler side of the grate. Toss 1 cup of the soaked and drained wood chips onto the coals and cover the grill, making sure the lid's vents are directly over pork.
- When the coals cool to medium-low heat, preheat a chimney-full of hot briquettes and hardwood charcoal. Whenever smoke stops coming out of the vents, about every hour, add more hot coals and 1 cup of soaked and drained wood chips to the fire. The goal is to maintain a medium-heat, smoky fire (but don't worry if it is hotter when the coals are added and cooler while preheating the coals). Rotate the pork when you add coals so it cooks evenly. Cook the meat until an instant-read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 6 hours.
- Set aside 1 quart of the North Carolina-Style Vinegar BBQ Sauce. Once the pork reaches 180 degrees F, begin mopping the entire surface of the meat every 20 minutes with some of the remaining sauce and the pan drippings. Continue to cook the pork, covering the grill between mopping, until an instant-read thermometer registers 200 degrees F, about 1 to 2 hours more.
- Transfer the pork to a cutting board and let rest for at least 15 minutes. Remove the outer skin and discard. Cut large chunks from the bone and shred, using 2 forks or your fingers, (when cool enough to touch) or chop. Toss with about 1 cup of the reserved barbecue sauce for every 3 cups of meat. Tuck the pork into the soft rolls and serve with pickles.
- Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
- Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, salt, red pepper, and black pepper.
CAROLINA STYLE PULLED PORK SANDWICH
I like to call this "The Worlds Greatest Sandwich". Cooked overnight in a crock pot, the meat is tender, juicy, and messy..the way a BBQ sandwich should be. Top it with your favorite cole slaw, and you have one tasty meal. This is South Carolina style BBQ. (Thanks for everyone who clarified that for me)
Provided by graftonr
Categories One Dish Meal
Time 9h
Yield 18-22 serving(s)
Number Of Ingredients 27
Steps:
- The Meat --.
- Place the quartered onions in a crock pot.
- Combine brown sugar, paprika, salt and pepper: rub over the roast.
- Place the roast over the onions in the crock pot.
- Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.
- Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
- Cook on low for 8 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
- While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
- Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
- Remove the onions and chop to a fine consistency.
- Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
- Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
- To serve, spread barbecue sauce on bottom of a hearty bun.
- Put layer of pulled pork on bun. Spread barbecue sauce over meat.
- Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw.
- Spread top of bun with more sauce.
- Grab a fist full of napkins, and enjoy.
Nutrition Facts : Calories 453.2, Fat 20.6, SaturatedFat 7, Cholesterol 71.9, Sodium 762.4, Carbohydrate 40.5, Fiber 2.6, Sugar 14.3, Protein 24.8
CLASSIC NORTH CAROLINA PULLED PORK
Smoky, sweet, tangy, and tender: North Carolina-style pulled pork is perfect for sharing with friends at backyard barbecues. The deep flavor comes from rubbing the meat with sugar and spices and then low, slow cooking -- just the right pace for this time of year.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time P1DT8h30m
Number Of Ingredients 17
Steps:
- Season pork all over with salt. Cover with plastic wrap and refrigerate overnight. The next day, stir together garlic and oil. Mix together sugars, paprika, pepper, mustard, and thyme. Rub oil mixture over pork, then sugar mixture. Let stand while you heat grill.
- Open grill vents. Prepare a chimney with 80 charcoal briquettes; place on small lower grate. Ignite; let burn until top layer is turning ash gray, about 20 minutes. Place a small disposable roasting pan on one side of grate. Add 2 cups hot water. Pour coals in on other side. Top with main grill grate.
- Place pork on grill, over pan of water. Cover grill with lid, keeping top and bottom vents halfway open. Every hour, add briquettes (about 16) as needed to keep grill temperature at a steady 300 degrees. Cook until a thermometer inserted in thickest part of pork registers about 200 degrees, 7 to 8 hours.
- Let meat stand 20 minutes before pulling apart with two forks. Meanwhile, whisk together sauce ingredients in a bowl. Toss pulled pork with 1 cup sauce. Pile pork on buns, then top with slaw and cucumber. Serve, with pickles and remaining sauce on the side.
NORTH CAROLINA PULLED-PORK BARBECUE
This classic pulled pork is the ultimate holiday weekend grilling project.
Provided by Ruth Cousineau
Categories Backyard BBQ Summer Grill Grill/Barbecue Gourmet Graduation
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Bring vinegar to a boil with sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a small nonreactive saucepan, stirring until sugar has dissolved, then cool. Set aside 2 cups vinegar sauce to serve with sandwiches.
- While sauce cools, score pork skin in a crosshatch pattern with a sharp knife (forming 1-inch diamonds), cutting through skin and fat but not into meat. Pat meat dry and rub all over with 1 Tbsp each of salt and pepper. Let stand at room temperature 1 hour before grilling.
- Prepare grill for indirect-heat cooking over low heat, leaving space in middle for disposable roasting pan.
- When coals have cooled to about 300°F (45 minutes to 1 hour; when most coals will have burned out), put disposable roasting pan on bottom rack of grill between the 2 remaining mounds of coals, then fill pan halfway with water. Add a couple of handfuls of unlit charcoal to each charcoal mound, then put grill rack on so hinges are over coals.
- Oil grill rack, then put pork, skin side up, on rack above roasting pan. Grill pork, with lid ajar (for air, so coals remain lit), basting meat with sauce and turning over every 30 minutes (to maintain a temperature of 250 to 275°F, add a couple of handfuls of coals to each side about every 30 minutes), until fork-tender (a meat fork should insert easily) and an instant-read thermometer inserted 2 inches into center of meat (avoid bone) registers 190°F, 7 to 8 hours total.
- Transfer pork to a cutting board. If skin is not crisp, cut it off with at least 1/4 inch fat attached (cut any large pieces into bite-size ones) and roast, fat side down, in a 4-sided sheet pan in a 350°F oven until crisp, 15 to 20 minutes.
- When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl.
- Serve pork, cracklings, and coleslaw together on buns. Serve reserved vinegar sauce on the side.
CAROLINA PULLED PORK
POPULAR pork barbecue just for a family or double up and make for a crowd. I was born and raised in North Carolina and have enjoyed pork barbecue all of my life. It is usually served with coleslaw and cornbread. This type of dinner is frequently used for fundraisers. Another popular way is to have the barbecue and slaw in a sandwich bun. This is a quick and easy method to cook pork barbecue and freezes well. It does not take a lot of sauce and I would suggest you mix a small amount and do a taste test. A family recipe.
Provided by Seasoned Cook
Categories Pork
Time 2h10m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Place boston butt pork roast in a dutch oven with enough water to come up to middle half of roast. Add salt and black pepper.
- Boil covered on middle low heat for 2 to 2 1/2 hours until flaky tender. Lift roast out of water onto a plate and allow to cool.
- Shred or cut into small pieces resembling pulled pork. Put into a serving bowl and add sauce to one's own taste.
- SAUCE: Mix ketchup, water, lemon juice, oil, brown sugar, vinegar, worcestershire and red pepper flakes. Put in a small saucepan and boil for 1 to 2 minutes. Cool and use to season boston butt roast.
- Serve with vegetables or serve in a sandwich bun.
- Note: See recipe #310662 (coleslaw) and recipe #307995 (fried cornbread) for good suggested side dishes.
Nutrition Facts : Calories 633.8, Fat 39.2, SaturatedFat 13, Cholesterol 178.6, Sodium 1468.5, Carbohydrate 17.3, Fiber 0.3, Sugar 14.8, Protein 50.8
More about "north carolina pulled pork recipes"
CAROLINA PULLED PORK - HEY GRILL, HEY
From heygrillhey.com
5/5 (25)Calories 245 per servingCategory Main Dish
NORTH CAROLINA-STYLE PULLED PORK WITH VINEGAR SAUCE
From bonappetit.com
NORTH CAROLINA PULLED PORK RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
WORLD’S BEST CAROLINA PULLED PORK [+ VIDEO] - OH SWEET BASIL
From ohsweetbasil.com
NORTH CAROLINA INSTANT POT PULLED PORK - MY FORKING LIFE
From myforkinglife.com
NORTH CAROLINA PULLED PORK RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
NORTH CAROLINA PULLED PORK RECIPE - TARA TEASPOON
From tarateaspoon.com
NORTH CAROLINA-STYLE PULLED PORK RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY CAROLINA PULLED PORK RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
HOW TO MAKE DELICIOUS CAROLINA PULLED PORK IN A SLOW COOKER
From blog.bcbsnc.com
CAROLINA PULLED PORK - GIRL CARNIVORE CAROLINA STYLE BARBECUE PORK
From girlcarnivore.com
NORTH CAROLINA VINEGAR SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
THE MOST SEARCHED FOODS TO BBQ IN THE US: FROM MEATS TO VEGGIES …
From usatoday.com
BEST CAROLINA PULLED PORK RECIPE — HOW TO MAKE CAROLINA ... - DELISH
From delish.com
SIMPLE BBQ SAUCE RECIPES - THE NEW YORK TIMES
From nytimes.com
CAROLINA BARBECUE SAUCE RECIPE-VINEGAR BASED - A FORK'S TALE
From aforkstale.com
NORTH CAROLINA STYLE PULLED PORK WITH SWEET COLE SLAW
From meatchurch.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #lunch #main-dish #pork #american #southern-united-states #1-day-or-more #oven #holiday-event #stove-top #dietary #meat #kwanzaa #equipment #grilling
You'll also love