North Carolina Pulled-Pork Barbecue

Name: North Carolina Pulled-Pork Barbecue
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Bbq, Barbecue
Ingredients: 20 fluid ounces 1/2 cups cider vinegar (20 fluid ounces); 4 kilograms bone-in pork shoulder roast (preferably butt end) with skin; 2 Tbsps hot red-pepper flakes; 2 Tbsps sugar

North Carolina Pulled-Pork Barbecue might be just the American recipe you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 438 calories, 54g of protein, and 20g of fat each. It works well as a main course. It is a good option if you're following a gluten free and dairy free diet. It can be enjoyed any time, but it is especially good for Father's Day. If you have sugar, pork shoulder roast, red-pepper flakes, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Vinegar

Pepper

Sauce

Sugar

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Sauce

Meat

Pork

Dry Seasoning Rub

Equipment you will use

Knife

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.

Equipment you will use

Roasting Pan

Grill

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.

Ingredients you will need

Mounds Bar

Water

Equipment you will use

Roasting Pan

Grill

Add a couple of handfuls of unlit charcoal to each charcoal mound, then put grill rack on so hinges are over coals.

Equipment you will use

Grill

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.

Ingredients you will need

Bone

Meat

Pork

Cooking Oil

Equipment you will use

Roasting Pan

Kitchen Thermometer

Grill

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.

Ingredients you will need

Pork

Equipment you will use

Cutting Board

Oven

Frying Pan

When meat is cool enough to handle, shred it using 2 forks.

Ingredients you will need

Meat

Transfer to a bowl.

Equipment you will use

Bowl

Serve pork, cracklings, and coleslaw together on buns.

Ingredients you will need

Roll

Pork

Serve reserved vinegar sauce on the side.

Ingredients you will need

Vinegar

Sauce

Pork can be roasted in a large roasting pan, covered with parchment paper and then foil, in middle of a 350°F oven. Roast 1 hour, then pour 1 cup vinegar sauce over meat. Roast 1 hour more, then baste with 1 cup more sauce. Continue to roast, covered, adding water (1/2 cup at a time) to pan if needed, until fork-tender (a meat fork should insert easily), about 2 hours more.

Ingredients you will need

Vinegar

Sauce

Water

Meat

Pork

Equipment you will use

Baking Paper

Roasting Pan

Aluminum Foil

Oven

Cut off skin (see recipe above) and roast in a 4-sided sheet pan on lowest rack of oven. Meanwhile, return pork to oven and roast, uncovered, on middle rack, until meat is browned and skin is crisp, about 45 minutes more (5 to 6 hours total roasting time, depending on size of roast).

Ingredients you will need

Meat

Pork

Equipment you will use

Oven

Frying Pan