carolina pork barbeque (shredded)
(2 ratings)
MOUTH-WATERING IS ALL I CAN SAY
(2 ratings)
yield
10 serving(s)
prep time
1 Hr
cook time
6 Hr
Ingredients For carolina pork barbeque (shredded)
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1 Tbspmild paprika
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2 tsplight brown sugar
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1 1/2 tsphot paprika
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1/2 tspcelery salt
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1/2 tspgarlic salt
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1/2 tspdry mustard
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1/2 tspground black pepper
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1/2 tsponion powder
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1/4 tspsalt
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8 lbpork butt roast
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2 ccider vinegar
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1 1/3 cwater
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5/8 cketchup
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1/4 cbrown sugar, firmly packed
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5 tspsalt
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4 tspcrushed red pepper flakes
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1 tspground black pepper
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1 tspground white pepper
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2 lbhickory wood chips,soaked
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bag of coals
How To Make carolina pork barbeque (shredded)
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1IN A SMALL BOWL, MIX MILD PAPRIKA,LIGHT BROWN SUGAR,HOT PAPRIKA, CELERY SALT,GARLIC SALT, DRY MUSTARD,GROUND BLACK PEPPER, ONION POWDER, AND SALT. RUB SPICE MIXTURE ONTO THE ROAST ON ALL SIDES. WRAP IN PLASTIC WRAP AND REFRIGERATE 8 HOURS OR OVER NIGHT.
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2PREPARE A GRILL FOR INDIRECT HEAT
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3SPRINKLE A HANDFUL OF SOAKED WOOD OVER COALS, OR PLACE IN THE SMOKER BOX OF A GAS GRILL. PLACE PORK BUTT ROAST ON THE GATE OVER A DRIP PAN. COVER GRILL, AND COOK PORK AT LEAST 6 HOURS OR UNTIL THE INTERNAL TEMPERTURE REACHES A MINIMUM OF 160*F. (71 DEGREES C. )CHECK HOURLY, ADDING FRESH COALS AND HICKORY CHIPS AS NECESSARY TO MAINTAIN HEAT AND SMOKE.
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4REMOVE PORK FROM HEAT AND PLACE ON A CUTTING BOARD. ALLOW THE MEAT TO COOL FOR 15 MIN.THEN SHRED INTO BITE-SIZE PIECES USING TWO FORKS. THIS REQUIRES PATIENCE.
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5IN A MEDIUM BOWL,WHISK TOGETHER CIDER VINEGAR,WATER,KETCHUP, BROWN SUGAR,SALT,RED PEPPER FLAKES, BLACK PEPPER,AND WHITE PEPPER. CONTINUE WHISKING UNTIL BROWN SUGAR AND SALT HAVE DISOLVED. PLACE SHREDDED PORK AND VINEGAR SAUCE IN A LARGE ROASTING PAN,AND STIR TO COAT PORK.
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6SERVE IMMEDIATELY OR COVER AND KEEP WARM ON THE GRILL FOR UP TO ONE HOUR UNTIL SERVING.
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