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    MAIN: North Carolina-Style Pulled Pork

    Source of Recipe

    billk54 at rc

    List of Ingredients

    RUB
    1 tablespoon mild paprika
    2 teaspoons light brown sugar
    1 1/2 teaspoons paprika
    1/2 teaspoon celery salt
    1/2 teaspoon garlic salt
    1/2 teaspoon dry mustard
    1/2 teaspoon ground black pepper
    1/2 teaspoon onion powder
    1/4 teaspoon salt

    MEAT
    8 pounds pork butt roast
    VINEGAR SAUCE
    2 cups cider vinegar
    1 1/3 cups water
    5/8 cup ketchup
    1/4 cup firmly packed brown sugar
    5 teaspoons salt
    4 teaspoons crushed red pepper flakes
    1 teaspoon ground black pepper
    1 teaspoon ground white pepper


    Recipe

    1 In a small bowl, mix mild paprika, light brown sugar, paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder and salt.

    2 Rub the pork butt roast vigorously on all sides with the paprika mixture. Wrap in plastic. Chill in the refrigerator 8 hours, or overnight.

    3 Prepare an outdoor grill for indirect heat. Lightly oil the grate. Place a few hickory chunks on the hot coals.

    4 Place pork butt roast over drip pan. Cover grill and cook pork at least 6 hours, until the internal temperature reaches a minimum of 160 degrees. Check hourly, adding fresh coals as necessary to maintain even heat.

    5 Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces with a fork.

    6 In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper and white pepper. Continue to whisk until brown sugar and salt have dissolved completely.

    7 In a large saucepan, place shredded pork and vinegar sauce. Cover and place on the grill over low heat for approximately 1 hour.

 

 

 


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