CAROLINA SMOKED PORK
Pitmaster Jones applies his famous whole-hog technique to pork butt. Smoke, time, and Carolina BBQ Sauce are all you'll need for this succulent feast!
Provided by Sam Jones
Categories main-dish
Time 9h
Yield 20 servings
Number Of Ingredients 10
Steps:
- Preheat smoker to 250 F. Place pork butt in the center of the cooking grate, fat-side down. Cover and smoke 8 hours, undisturbed. Check smoker temperature hourly; add charcoal and use vents as needed to maintain a temperature of 250 F through the duration of cooking.
- Make Carolina BBQ Sauce: In a mixing bowl combine sugar, black pepper, chili powder, crushed red pepper, and hot sauce to make a paste. Add the Sweet BBQ Pit Sauce, followed by vinegar; stir well to combine. The final consistency should be quite fluid, rather than thick. Makes about 2 cups of Carolina BBQ Sauce. (Store in a covered container at room temperature for several months.)
- Check for doneness by placing a digital thermometer into the center of the pork, avoiding contact with the bone. Temperature should register 170 F. Use heat-proof gloves to remove pork to a large cutting board on a flat work surface. Chop the pork: As you chop, the pork will cool, so plan on doing this as the last step before serving. The meat should be tender and falling apart. Pull the bone out of the meat: it should come away smoothly, with no meat clinging to it. Discard bone. Pick through the meat and set aside any bits that you don't want to include in the final dish, such as the barky exterior or excess fat. (You may opt to include everything: Pitmaster Jones says the final mix is up to you!)
- Using one cleaver, begin to chop the meat, using your free hand to carefully steady the pork butt. When the meat is in large chunks, use both cleavers at the same time to finish chopping. Use the cleavers to toss the meat on the board as you go; repeat the chopping-tossing process until the meat is bite-size and well mixed. Drizzle a small amount of Carolina BBQ Sauce on top of the meat; continue chopping and stirring to combine. Add more sauce to taste: the goal is to lightly complement the smoky flavor of the pork without overwhelming it. Makes about 7 lbs chopped pork. (Sam Jones's serving suggestion: Cool leftover pork in the fridge, then serve as a sandwich on white bread with mayonnaise.)
NORTH CAROLINA-STYLE PULLED PORK
This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite.
Provided by Doug
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 15h
Yield 10
Number Of Ingredients 19
Steps:
- In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
- Prepare a grill for indirect heat.
- Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
- Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
- In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.
Nutrition Facts : Calories 425.9 calories, Carbohydrate 12.1 g, Cholesterol 134.9 mg, Fat 23.1 g, Fiber 0.8 g, Protein 39.1 g, SaturatedFat 8.3 g, Sodium 1698.4 mg, Sugar 10.1 g
SMOKED RIBS WITH CAROLINA-STYLE BBQ SAUCE
Provided by Bobby Flay
Time 19h15m
Yield 4 servings
Number Of Ingredients 35
Steps:
- For the rub:
- Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.
- In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature.
- Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker.
- Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve.
- For the BBQ Sauce:
- Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.
- Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.
SMOKED PORK CAROLINA STYLE
** I'm changing my description to dedicate this recipe to my doctor, Dr.M.C., who sliced her finger carving up some pulled pork the day before my surgery. Dr. C., use this recipe and you will not need to use a knife to cut the fat out, just pull it out with your fingers. And thanks for being a very good doc! This is a recipe that I only do about once every 1-2 years because it does take all day to do. But, I have to say it's worth the time! There are all sorts of different 'carolina style' sauces....the one that I use is a Piedmont or Lexington style sauce. These sandwiches taste excellent with coleslaw and ice cold beer. Adapted from 'Barbecued Ribs, Smoked Butts and Other Great Feeds'.
Provided by Hey Jude
Categories Lunch/Snacks
Time 8h30m
Yield 12-15 sandwiches
Number Of Ingredients 9
Steps:
- For the sauce: combine all ingredients in a saucepan, bring to a boil and simmer and stir until the sugar is dissolved; let cool.
- Prepare your water smoker about 30 minutes before smoking the pork.
- Pour 2 cups of the sauce into the waterpan, then fill with water to one inch from the top of the pan; place it in the smoker.
- Place pork on rack above water and brush liberally with sauce (you should have 2 cups left after filling the water pan); put the cover on the smoker and smoke 5-6 hours, basting with sauce and turning the pork from side to side to color evenly every 30 minutes.
- Keep fire burning hot enough to hold smoker temperature at about 225-250°.
- When thermometer inserted in center of pork registers 140 degrees, baste the pork with sauce and place into a shallow roasting pan.
- Continue roasting in your conventional oven at 325° until meat almost falls apart, about 1 1/2-2 hours.
- Cool the meat slightly and shred it, pour any leftover sauce over the pork (I sometimes pour the pan juices over as well, after defatting them a bit); serve on buns.
Nutrition Facts : Calories 543.5, Fat 32.5, SaturatedFat 11.1, Cholesterol 107.5, Sodium 922.7, Carbohydrate 29, Fiber 1, Sugar 9.6, Protein 29.7
CAROLINA STYLE RIBS
Mustard based sauces are definitively South Carolina. This one will definitely satisfy your needs. This is for the big fatty ribs, not the baby backs. Do not trim the fat from the ribs. This method renders out fat and keeps ribs moist. If you do not have a smoker available, this can also be done in the oven.
Provided by Steve Watson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 4h30m
Yield 10
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together the brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses and mustard. Season with granulated garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
- Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
- Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side.
Nutrition Facts : Calories 750 calories, Carbohydrate 24 g, Cholesterol 192.4 mg, Fat 50.5 g, Fiber 2.2 g, Protein 48.8 g, SaturatedFat 17.8 g, Sodium 3406.2 mg, Sugar 16.1 g
CAROLINA-STYLE "WHOLE HOG" BARBECUE PORK
I'm showing you how to do a "whole hog" barbecue without a 6-foot-long barbecue pit, which you probably don't have, and without a whole hog, which you definitely don't have. While you probably could get those things if you really needed to, by using this experimental, mini version, you really don't have to. Serve on buns.
Provided by Chef John
Categories BBQ & Grilled Pork
Time 9h15m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Cut ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half.
- Combine kosher salt, brown sugar, smoked salt, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne for dry rub in a small bowl with a spoon.
- Season cuts of meat on both sides with dry rub; reserve about 4 teaspoons of the rub to season the cooked pork if needed after tasting.
- Place a piece of heavy-duty foil on a sheet pan. Place a half of ribs down in the center of the foil; top with shoulder, tenderloin, pork belly, and sirloin. Top with other rib half. Wrap tightly in 3 more layers of foil. Transfer to a Dutch oven.
- Roast in the preheated oven until meat is falling off the bone and very, very tender, about 9 hours.
- Remove bones and pull/shred meat before serving. All or some of the rendered fat can be mixed into the meat.
Nutrition Facts : Calories 775 calories, Carbohydrate 3.7 g, Cholesterol 228.8 mg, Fat 56.3 g, Fiber 0.3 g, Protein 60.7 g, SaturatedFat 20.2 g, Sodium 1625.2 mg
More about "smoked pork carolina style recipes"
SMOKED PORK SHOULDER PULLED PORK WITH CAROLINA STYLE …
From foxvalleyfoodie.com
5/5 (2)Total Time 8 hrs 15 minsCategory EntreeCalories 206 per serving
- Score the fat cap on the pork shoulder with a grid pattern to allow for expansion during cooking.
- Place shredded pork shoulder on hamburger bun and drizzle BBQ sauce over the meat and enjoy.
SMOKED CAROLINA PULLED PORK - GIRLS CAN GRILL
From girlscangrill.com
Ratings 4Calories 361 per servingCategory Main Course
CAROLINA PULLED PORK | CAROLINA SMOKED PULLED PORK …
From lilliesq.com
CAROLINA PULLED PORK - HEY GRILL, HEY
From heygrillhey.com
CAROLINA STYLE PORK BBQ
From centralmeats.com
RECIPE FOR CAROLINA PULLED PORK (2022) - PORTAL.SDM.QUEENSU
From portal.sdm.queensu.ca
CAROLINA SMOKED PULLED PORK RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CAROLINA STYLE PULLED PORK SMOKED RECIPE - HOWTOBBBQRIGHT
From howtobbqright.com
SMOKED CAROLINA PULLED PORK SANDWICHES » NOT ENTIRELY AVERAGE
From notentirelyaverage.com
SMOKED CAROLINA PULLED PORK SANDWICHES RECIPE | TRAEGER GRILLS
From traeger.com
CAROLINA PULLED PORK - GIRL CARNIVORE CAROLINA STYLE BARBECUE PORK
From girlcarnivore.com
SMOKED PULLED PORK RECIPE - MAKE YOUR MEALS
From makeyourmeals.com
EASTERN CAROLINA-STYLE SMOKED PORK SHOULDER | RECIPES
From kalamazoogourmet.com
CAROLINA PULLED PORK | CAROLINA SMOKED PULLED PORK RECIPE
From lilliesq.com
7 SMOKED PORK BUTT RECIPES THAT ARE FULL OF SMOKY FLAVOR
From allrecipes.com
SOUTH CAROLINA SMOKED PORK SHOULDER - BARBECUEBIBLE.COM
From barbecuebible.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #lunch #main-dish #pork #american #southern-united-states #oven #roast #dinner-party #summer #smoker #dietary #spicy #seasonal #low-carb #low-in-something #meat #taste-mood #to-go #camping #equipment #grilling #number-of-servings #presentation #served-hot
You'll also love