North Carolina-Style BBQ Pulled Pork
North Carolina-Style BBQ Pulled Pork is an American recipe that serves 12. For $1.54 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains about 26g of protein, 5g of fat, and a total of 231 calories. It works well as a main course. 8 people were impressed by this recipe. A mixture of butter, salt, ground pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is pretty good. Users who liked this recipe also liked North Carolina-Style BBQ Pulled Pork, North Carolina-Style BBQ Pulled-Pork Sandwiches, and North Carolina-Style Pulled Pork.
Servings: 12
Ingredients:
2 cups Apple cider vinegar
3 pounds Boneless pork shoulder or roast
3/4 cup Firmly-packed dark brown sugar
2 teaspoons Butter
1/2 teaspoon Celery salt
1/2 teaspoon Dry mustard
1/2 teaspoon Garlic salt
1 1/2 teaspoons Ground black pepper
2/3 cup Ketchup
2 teaspoons Light brown sugar
3 tablespoons Liquid hickory smoke
1/2 teaspoon Onion powder
3 teaspoons Red crushed pepper flakes
salt
cups Water
Equipment:
bowl
oven
roasting pan
aluminum foil
cutting board
frying pan
grill
Cooking instruction summary:
- Prepare the rub:
- Mix paprika, light brown sugar, celery and garlic salts, dry mustard, black pepper, onion powder and salt in a small bowl. Season the entire pork roast and cover overnight in the refrigerator.
- Preheat the oven to 325F. Place the pork roast in a large, disposable aluminum roasting pan.
- In a small bowl, mix together the melted butter and the liquid hickory smoke for the basting marinade. Pour the basting marinade over the pork and cover with aluminum foil. Cook for approximately 4 1/2 hours (or until the pork becomes tender enough to start "pulling" away, turning the pork every hour, and basting every 1/2 hour. Alternatively, cook pork over white hot coals, covered, for 3-3 1/2 hours, basting and turning frequently with basting marinade.
- Transfer the pork roast to a cutting board. Drain the excess juices from the pan. Slice the pork roast and pull apart the meat (trimming the fat) and place back into roasting pan.
- Prepare the BBQ sauce: In a large bowl, mix the cider vinegar, water, ketchup, dark brown sugar, salt, and red pepper flakes and pour over pulled pork, stirring to make sure all pork is covered; cover with aluminum foil.
- Place pulled pork back into the oven (still at 325F) or in pan on grill and cook for 1 1/2 hours, stirring pork and BBQ every 30 minutes.
Step by step:
Prepare the rub
1. Mix paprika, light brown sugar, celery and garlic salts, dry mustard, black pepper, onion powder and salt in a small bowl. Season the entire pork roast and cover overnight in the refrigerator.Preheat the oven to 325F.
2. Place the pork roast in a large, disposable aluminum roasting pan.In a small bowl, mix together the melted butter and the liquid hickory smoke for the basting marinade.
3. Pour the basting marinade over the pork and cover with aluminum foil. Cook for approximately 4 1/2 hours (or until the pork becomes tender enough to start "pulling" away, turning the pork every hour, and basting every 1/2 hour. Alternatively, cook pork over white hot coals, covered, for 3-3 1/2 hours, basting and turning frequently with basting marinade.
4. Transfer the pork roast to a cutting board.
5. Drain the excess juices from the pan. Slice the pork roast and pull apart the meat (trimming the fat) and place back into roasting pan.Prepare the BBQ sauce: In a large bowl, mix the cider vinegar, water, ketchup, dark brown sugar, salt, and red pepper flakes and pour over pulled pork, stirring to make sure all pork is covered; cover with aluminum foil.
6. Place pulled pork back into the oven (still at 325F) or in pan on grill and cook for 1 1/2 hours, stirring pork and BBQ every 30 minutes.
Nutrition Information:
covered percent of daily need
