Carolina Pulled Pork

Try this decadent Carolina Pulled Pork sandwich smothered in Carolina Red Sauce and of course, a layer of 'slaw.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium sized saucepan on medium heat add in the onion and sauté until translucent.

Step 2

Add in the garlic and cook until fragrant, about another minute.

Step 3

Then add in everything else. Bring to a low boil for about five minutes then turn off the heat.

Step 4

Once it's cooled down enough to handle, blend everything together.

Step 5

Preheat smoker to 225°F.

Step 6

Score the fat cap of the pock butt about ¼ inch deep; be sure to cross-hatch it for those lovely diamonds.

Step 7

Lightly coat it with mustard and evenly sprinkle the seasoning all over the pork. Be liberal.

Step 8

Smoke the pork for about two to three hours allowing some time for bark to develop and some fat to render.

Step 9

Begin basting with the Carolina Red Sauce, every hour. Don't wrap it. Let it ride until the internal temperature is between 195°F and 205°F.

Step 10

If its falling apart or pieces pull off —it's done. Remove the pork and let it rest in a cooler for at least an hour before you pull the bone and shred. After shredding add more of that Carolina 'Q goodness.

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