Carolina Pulled-Pork Sandwiches

Name: Carolina Pulled-Pork Sandwiches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters apple cider vinegar; 12 servings Carolina Red Barbecue Sauce; 1 teaspoon cayenne pepper; 1 Tbsp coarse salt; 12 servings Tangy Coleslaw; 3 Tbsps (packed) dark brown sugar; 1 Tbsp coarsely ground black pepper; 12 soft hamburger buns with seeds, split; 3 Tbsps paprika; 2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total); 2 teaspoons vegetable oil; 118 milliliters water; 2 Tbsps Worcestershire sauce

Need a dairy free main course? Carolina Pulled-Pork Sandwiches could be an amazing recipe to try. This recipe makes 12 servings with 425 calories, 41g of protein, and 16g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of paprika, carolina barbecue sauce, coarse salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the dark brown sugar you could follow this main course with the Brown Butter Brown Sugar Cookies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Mix first 5 ingredients in small bowl to blend.

Equipment you will use

Bowl

Place pork, fat side up, on work surface.

Ingredients you will need

Pork

Cut each piece lengthwise in half.

Place on large baking sheet.

Equipment you will use

Baking Sheet

Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

Ingredients you will need

Pork

Dry Seasoning Rub

Mix first 6 ingredients in medium bowl. Cover and refrigerate.

Equipment you will use

Bowl

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.

Ingredients you will need

French Fries

Place pork on rack in smoker or barbecue. 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.

Ingredients you will need

Meat

Pork

Equipment you will use

Kitchen Thermometer

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.

Ingredients you will need

French Fries

Transfer pork to clean rimmed baking sheet.

Ingredients you will need

Pork

Equipment you will use

Baking Sheet

Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter.

Pour any juices from sheet over pork. (Can be made 1 day ahead.

Ingredients you will need

Pork

Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)