Carolina Pulled Pork
HB-5673 · Hand-built original · BBQ
Pork shoulder smoked until it collapses, pulled and dressed with a tangy vinegar-pepper sauce.
BBQMain course10 hr 20 minServes 10591 kcalGluten-freeDairy-freeEgg-freeDiabetic
Main ingredient: pork shoulder
Pairs well with: coleslaw, pickles, soft rolls
Servings:10quantities adjust to match
Ingredients
- 1 pork shoulder (about 8 lb 13 oz)
- 3 tbsp yellow mustard
- 2 oz brown sugar
- 3 tbsp paprika
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 13½ Tbsp cider vinegar
- 1 tbsp chilli flakes
Method
- Spread the mustard over the pork shoulder as a binder. Mix the brown sugar, paprika, salt, black pepper and garlic powder and coat the pork all over.
- Set up a smoker or lidded grill for indirect heat at 250°F. Smoke the shoulder fat-side up.
- Spritz with a little cider vinegar every hour after the first 2 hours. Smoke for 9 to 10 hours, until the internal temperature reaches 200°F and the meat is pulling-tender — a probe should twist in the meat with no resistance.
- Rest, wrapped, for at least 1 hour.
- Pull the pork by hand, discarding large pieces of fat. Warm the remaining cider vinegar with the chilli flakes and toss it through the pulled meat. Season with salt and serve.
Prep: 20 min · Cook: 10 h · Total: 10 h 20 min
Nutrition (per serving, where published)
591 kcalCalories
72.3 gProtein
11.2 gCarbs
26.9 gFat
9.1 gSaturates
2.7 gFibre
6.2 gSugars
1689 mgSodium
243 mgCholesterol
1435 mgPotassium
81 mgCalcium
5.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data