Carolina Pulled Pork

Name: Carolina Pulled Pork
Cuisine: American, Southern
Ingredients: • 3 tbsp. paprika; • 1 tbsp. garlic powder; • 1 tbsp. brown sugar; • 1 tbsp. dry mustard; • 3 tbsp. coarse sea salt; • 1½ c. cider vinegar; • 1 c. yellow or brown mustard; • ½ c. ketchup; • ⅓ c. brown sugar; • 2 garlic cloves, peeled, smashed; • 1 tsp. kosher salt; • 1 tsp. cayenne pepper; • ½ tsp. freshly ground black pepper; • 1 (5-7 lbs.) pork roast, preferable shoulder of Boston butt; • 12 hamburger buns

6 steps

Updated at: Thu, 17 Aug 2023 11:34:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories521.2 kcal (26%)

Total Fat24.3 g (35%)

Carbs37.1 g (14%)

Sugars12 g (13%)

Protein36.2 g (72%)

Sodium2563.2 mg (128%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

In a small bowl, mix together the dry rub ingredients. Rub the spice blend all over the pork and marinate for as long as you have time - as little as 1 hour or up to overnight, covered in the refrigerator.

paprika3 Tbsp

garlic powder1 Tbsp

brown sugar1 Tbsp

dry mustard1 Tbsp

coarse sea salt3 Tbsp

Step 2

Preheat the oven to 300°. Put the pork in a roasting pan, cover and roast for about 6 hours.

Step 3

About two-thirds of the way through cooking, remove the cover.

Step 4

Continue roasting until an instant-read thermometer stuck into the thickest part of the pork registers 170°.

Step 5

While the pork is roasting, make the barbecue sauce. In a saucepan set over medium heat, combine the barbecue sauce ingredients. Simmer gently, stirring, for 10 minutes or until the sugar dissolves. Remove the sauce from the heat and set it aside.

cider vinegar1 ½ c

yellow mustard1 c

ketchup½ c

brown sugar⅓ c

garlic cloves2

kosher salt1 tsp

cayenne pepper1 tsp

black pepper½ tsp

Step 6

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. You will want to pull the meat apart while it's still warm. Grab two forks. Using one to steady the roast, use the other to pull shreds of meat off. Put the shredded pork in a bowl and pour half of the sauce over it. Stir it all up so that the pork is coasted with the sauce.