Carolina Pulled Pork

Name: Carolina Pulled Pork
Prep time: 14 h
Cook time: 14 h
Total time: 14 h
Yield: 12
Cuisine: American
Ingredients: 5 kilograms bone-in pork shoulder, with skin; 2 Tbsps dark brown sugar; 237 milliliters Dijon mustard; 12 servings Eastern Carolina Sauce or variations, for serving; 2 Tbsps kosher salt; 1 Tbsp onion powder; 2 Tbsps freshly ground pepper; 2 liters hardwood smoking chips, soaked in water for 30 minutes and drained; 1 Tbsp sweet paprika; 50 About hardwood charcoal briquettes

Carolina Pulled Pork is a gluten free and dairy free recipe with 12 servings. This recipe covers 36% of your daily requirements of vitamins and minerals. One portion of this dish contains about 59g of protein, 37g of fat, and a total of 743 calories. A mixture of kosher salt, onion powder, brown sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 14 hours. BBQ Pulled Pork with Carolina Sauce, Carolina Pulled Pork Sandwiches, and World’s Best Carolina Pulled Pork are very similar to this recipe.

Instructions

Preheat the oven to 27

Equipment you will use

Oven

In a medium bowl, whisk the mustard with the brown sugar, salt, pepper, paprika and onion powder. Set the pork shoulder, fat side up, in doubled 14-by-18-inch disposable aluminum roasting pans.

Ingredients you will need

Pork Shoulder

Onion Powder

Brown Sugar

Mustard

Paprika

Pepper

Salt

Equipment you will use

Roasting Pan

Whisk

Bowl

Brush the pork with the mustard mixture. Roast, uncovered, for 12 hours, until the meat is very tender and is pulling away from the shoulder bone.

Ingredients you will need

Mustard

Bone

Meat

Pork

Tilt the pan and pour the roasting juices into a medium bowl; you should have about 1 1/4 cups. Refrigerate the juices for 30 minutes. Skim off the fat before using.

Equipment you will use

Bowl

Frying Pan

Meanwhile, light 10 of the charcoal briquettes. When the coals are hot, cover them with the remaining 40 briquettes. When all the coals are hot, arrange 6 cups of the soaked wood chips around the coals. Set the roasting pan on the grill grate over the coals and wood chips. Cover the grill, partially open the air vents and smoke the pork shoulder for 30 minutes.

Ingredients you will need

Pork Shoulder

French Fries

Equipment you will use

Roasting Pan

Grill

Carefully remove the pork and the grill grate and stir the coals a few times. Scatter the remaining 2 cups of soaked wood chips over the coals. Replace the grill grate and return the pork to the grill. Cover and smoke for 30 minutes longer.

Ingredients you will need

French Fries

Pork

Equipment you will use

Grill

Transfer the pork to a work surface and let rest for 30 minutes. Pull the meat off of the bones; discard the bones, gristle, skin and fat. Using tongs and a fork, or your fingers, finely shred the meat and transfer it to a large bowl. Toss the shredded meat with 1/4 cup of the reserved roasting juices and serve with one of the three barbecue sauces.

Ingredients you will need

Meat

Pork

Equipment you will use

Tongs