North Carolina-Style BBQ Pulled-Pork Sandwiches

Name: North Carolina-Style BBQ Pulled-Pork Sandwiches
Prep time: 15 h 30 min
Cook time: 15 h 30 min
Total time: 15 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp ancho chili powder; 1 liters apple or other wood chips, soaked in water for at least 30 minutes and drained; 2 teaspoons freshly ground black pepper; 4 kilograms bone-in pork shoulder, with skin; 3 Tbsps firmly packed brown sugar; 1 teaspoon celery salt; 710 milliliters cider vinegar; 10 servings Dill pickles; 1 head garlic, separated into cloves and peeled; 2 Tbsps granulated garlic; 8 soft hamburger rolls; 59 milliliters honey; 79 milliliters ketchup; 59 milliliters kosher salt; 2 teaspoons kosher salt; 2 Tbsps dried oregano; 2 Tbsps crushed red pepper flakes; 177 milliliters sugar; 59 milliliters sweet paprika

North Carolina-Style BBQ Pulled-Pork Sandwiches

North Carolina-Style BBQ Pulled-Pork Sandwiches might be just the American recipe you are searching for. One serving contains 605 calories, 48g of protein, and 18g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 10. It is a good option if you're following a dairy free diet. If you have paprika, cider vinegar, honey, and a few other ingredients on hand, you can make it. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. It works well as a main course. From preparation to the plate, this recipe takes about 15 hours and 30 minutes.

Instructions

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.

Ingredients you will need

Whole Garlic Cloves

Pork Shoulder

Shake

Meat

Dry Seasoning Rub

Equipment you will use

Knife

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.

Equipment you will use

Grill

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.

Ingredients you will need

Cooler

French Fries

Water

Pork

Equipment you will use

Grill

Frying Pan

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.

Ingredients you will need

Cooler

French Fries

Meat

Pork

Equipment you will use

Kitchen Thermometer

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.

Ingredients you will need

Barbecue Sauce

Vinegar

Sauce

Meat

Pork

Equipment you will use

Kitchen Thermometer

Grill

Frying Pan

Transfer the pork to a cutting board and let rest for at least 15 minutes.

Ingredients you will need

Pork

Equipment you will use

Cutting Board

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.

Ingredients you will need

Barbecue Sauce

Pickles

Roll

Bone

Meat

Pork

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.

Ingredients you will need

Brown Sugar

Celery Salt

Oregano

Paprika

Garlic

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Black Pepper