• Recipes
    • Appetizers
    • Breakfast
      • Breakfast Breads
    • Beverages
      • Boozy Drinks
      • Non-Alcoholic
    • Condiments
      • Dressings Chutneys & Jams
      • Marinades & Rubs
      • Sauces & Pestos
    • Desserts
      • Cakes
      • Candy
      • Chocolate
      • Cookies/Bars
      • Crumbles/Crisps
      • Ice Cream/Frozen Treats
      • Pies/Tarts
      • Puddings/Custards
    • Entrees
      • Meat
        • Beef
        • Chicken/Poultry
        • Lamb
        • Pork
        • Seafood
          • Crab
          • Fish
          • Other
          • shrimp
        • Pasta
        • Grains
        • Sandwiches, Tacos & Pizzas
        • Soups, Stews & Braises
    • Salads
    • Sides
      • Breads
    • Vegan/Vegetarian
  • About
    • Work With Me
    • Contact
    • Press
    • Disclaimers
    • Privacy Policy
  • Kitchen Resources

Garlic & Zest

Gourmet Cooking at Home!

Carolina Pulled Pork

603shares
  • Share
  • Tweet
  • Yummly
  • Email
  • Tumblr
  • Mix
Jump to Recipe Print Recipe

Scott’s ascension to grill-master came when I purchased a book for him on Father’s Day — 13 years ago.  Steve Raichlen’s, How to Grill {affiliate link} has transformed my husband from a “hot dogs, hamburgers and an occasional steak” griller to a “makes his own rubs, sauces and tends to the pit ” connoisseur.   He has wood chips and planks, mops and buckets, a Weber Genesis gas grill  as well as a smoker – and he knows how to use them. One of his favorites is this authentic Carolina Pulled Pork.

 

spice rub

As a child of the south, I’ve grown up on barbecue.   Mom served it piled high on a bun, topped with crispy-tangy cole slaw.  It is to me,  one of the greatest sandwich revelations I’ve ever known.  I don’t say that lightly.  Being familiar with mile-high hot pastrami with mustard on rye, or a tangy-salty-melty reuben.  Croque monsieurs and croque madame.  Po’ boys, hoagies and subs.

 

rub spice mix onto pork shoulder

I appreciate them all, but the patience and dedication that goes into a proper carolina pulled pork deserves reverence.  

 

pork with dry rub

For this is not a slap-it-together in five minutes sandwich.  No.  And frankly, the commitment extends beyond time.

 

soaked wood chips

It’s also a commitment in quantity.  Because for pulled pork, you start with a pork shoulder (a.k.a. Boston butt).  

 

ready to smoke with mop sauce

These cuts of meat generally come in the five to seven pound range.   That’s what I mean about quantity.  You don’t make this on a whim for two people.  You get a group of friends or family (or both) together to partake.  

 

mopping pork

During the hours spent tending to the smoker, a pork shoulder can be transformed into a lucious, smoke-kissed, unctuous cut, that literally falls apart when pulled with a fork.  

 

pulling back bark and fat cap from pork shoulder

No sauce is needed for this ‘cue – just that spicy, tangy mop which is liberally applied during  cooking and infuses the meat, settling into the crevices and permeating the flesh.

 

shredding pork shoulder

So as we approach Labor Day, I can think of nothing finer than to stock your cooler with ice cold libations, ask everyone to bring their favorite picnic-friendly sides (like this pasta salad, potato salad, corn salad,  or grilled vegetable salad), and corral your friends and family to partake in this heavenly feast!

 

Ooh.  There is nothing better.  It’s a commitment.  Yes.  And it’s so worth it.  At this point, there’s nothing to do but let your eyes roll back in your head  and swoon!

 

 

Print Pin
5 from 5 votes

Carolina Pulled Pork

If you've never done a pulled pork, Raichlen's recipes and methods are foolproof.  This pulled pork makes enough for a crowd. 
Course Main Course
Cuisine American
Prep Time 45 minutes
Cook Time 6 hours
Total Time 1 day
Servings 12
Calories 362kcal
Author Steve Raichlen

Ingredients

  • 1 5-7 pound pork shoulder roast he calls for bone-in, but we had boneless

3-4 tablespoons basic barbecue rub

  • 1/4 cup firmly packed brown sugar
  • 1/4 cup sweet paprika
  • 3 tablespoons freshly ground black pepper
  • 3 tablespoons coarse salt
  • 1 tablespoon hickory-smoked salt or additional coarse salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons celery seed
  • 1 teaspoon cayenne pepper

For the Mop sauce

  • 1 cup cider vinegar
  • 1 small onion thinly sliced
  • 1-2 jalapeño peppers thinly sliced
  • 1 tablespoon coarse salt
  • 1/2 bottle beer this is Scott's addition. The other half is for you.

For serving

  • 12 hamburger buns
  • coleslaw
  • Special equipment - 4-6 cups hickory wood chips smoker boxes, gas grill or charcoal grill.

Instructions

  • Make barbecue rub: In a small bowl, combine all ingredients and whisk together - or combine with your fingers to break down any lumps in the brown sugar. Rub will keep for up to six months in a sealed container in a cool, dry place.
  • Sprinkle the pork shoulder liberally on all sides with rub, patting and rubbing it in with your fingers. Place on a rimmed baking sheet and cover with plastic wrap. Refrigerate overnight for maximum flavor penetration.
  • Soak wood chips for at least an hour.

For Charcoal

  • Light charcoal in a chimney starter. Rake coals to two piles at opposite sides of the grill using a long handled tool, like a garden hoe. Place a drip pan in the center. Indirect grilling is usually done at a medium heat. To adjust the temperature, partially open the vents on the bottom. (Closed vents will extinguish the fire, open will fan the flame.)
  • Adjust vents on top of the grill to half open. The same rule for closed and open vents applies. When adjusted properly, the grill will be between 325 and 350 degrees. Toss the drained wood chips onto the coals (about half a cup on each side of the grill). The smoke should start almost immediately. Replenish wood chips about every hour or so to continue the smoke.

For gas grills

  • Indirect grilling is easy on a gas grill but requires at least two burners. Preheat only one burner. If your grill comes with a slide out smoker box, fill it with soaked wood chips. You can run a high heat under the chips to generate smoke, while moderating your heat elsewhere on the grill for the required low and slow cooking.
  • If you don't have a smoker box, you can make one. Using heavy duty aluminum foil, place a pile of drained, soaked wood chips in the center of the foil. Create a wood chip pouch by folding together the two short ends and crease them to create a seal. Fold the remaining ends over on themselves to create a seal. With a sharp knife, poke several holes in the pouch. Set the pouch over the hot burner, it will begin to generate smoke. You may want to make a few additional pouches to swap them out for a fresh pouch every hour or so.
  • When the pouch begins to smoke, place the food over the unlit burner to start the cooking process.

For the mop sauce

  • Combine all the ingredients in a non-reactive glass or plastic bowl and stir until the salt and brown sugar dissolve.

To smoke

  • Place pork fat side up in the center of the hot grate away from the heat source -- remember it's the indirect heat that cooks the meat, otherwise you'd be grilling. Cover the grill and cook the pork until very tender (4-6 hours or about 195 degrees on an instant read thermometer. If using charcoal add 12 fresh coals and half cup of wood chips every hour. For a gas grill replenish with a new smoker pouch when the smoke begins to diminish. After the first hour base the pork with the mop sauce, repeat hourly.
  • Transfer the cooked pork to a cutting board and cover loosely with aluminum foil to let it rest for about 15 minutes. You'll notice the pork is a deep mahogany -- that's the bark. I dare you not to pull a piece off and inhale it. Raichlen's recipe says to pull off the skin and fat. I say, heresy - but do what you want. Wearing rubber gloves, remove the skin and fat, chop up what you want to add back to the pork. Pull the pork into shreds and pieces with your hands, or if you have meat-claws, you can use them too. You could also use a cleaver to chop the pork. Add pieces of skin and fat back into the meat to suit your tastes.
  • To serve, pile pork on soft bun (we like Martin's potato rolls) and top with a spoonful of coleslaw. Enjoy!

Nutrition

Calories: 362kcal | Carbohydrates: 29g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 2651mg | Potassium: 641mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1220IU | Vitamin C: 7.9mg | Calcium: 114mg | Iron: 3.9mg

More Amazing Sandwiches:

Sweet Black Pepper Grilled Chicken Hoagies
Sweet Black Pepper Grilled Chicken Hoagies
Don't Cry For Me Argentina Roast Beef Sandwich
Don’t Cry For Me Argentina Roast Beef Sandwich
Cornmeal Crusted Veggie Burger
Cornmeal Crusted Veggie Burger

 

Don’t Forget To “Pin It” For Later!

 

This authentic Carolina Pulled Pork recipe is the real deal. With a simple spice rub and mop sauce, it yields tender, flavorful smoked pork.

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

603shares
  • Share
  • Tweet
  • Yummly
  • Email
  • Tumblr
  • Mix

Entrees// Pork// Sandwiches, Tacos & Pizzas25 Comments

« Guava Cream Cheese Pastries
Peach Blueberry Pie »

Comments

  1. Mary says

    August 31, 2017 at 9:11 PM

    Do you think this recipe would work in the slow cooker ? Thanks!

    Reply
    • Lisa says

      September 1, 2017 at 9:31 AM

      Yes, of course. It won’t take on that lovely smoke flavor however.

      Reply
  2. Sarah @ Champagne Tastes says

    August 30, 2017 at 9:55 PM

    I love meals like this that are meant for a big group! It might be a time commitment but it’s well worth it!
    And if I had room for a smoker, I’d totally get one and try smoking fish!

    Reply
    • Lisa says

      August 31, 2017 at 8:17 AM

      I have a killer smoked fish dip on this site!

      Reply
  3. Jeni @ Biscuits & Booze says

    August 30, 2017 at 11:14 AM

    So a Carolina Pulled Pork BBQ sandwich piled high with creamy, tangy, hopefully even a little spicy slaw is the ONE and the only ONE thing I miss from my meat eating days. And you’re right, it is a commitment and should be done right, low, slow, and with a big group of people. And of course those libations you mentioned 😉

    Reply
    • Lisa says

      August 30, 2017 at 11:58 AM

      Come to the dark side, Jeni!

      Reply
  4. Carlee says

    August 30, 2017 at 10:59 AM

    Now that is a sandwich befitting of a Labor Day get together. You’re right that it’s a commitment, but totally worth it!

    Reply
    • Lisa says

      August 30, 2017 at 11:57 AM

      Totally worth it!

      Reply
  5. Annemarie @ justalittlebitofbacon says

    August 30, 2017 at 10:59 AM

    We’re Northerners, so we don’t get much bbq here, and now I wish we did! Because your Carolina pulled pork looks amazing and I would definitely be happy with a sandwich with that and a pile of coleslaw on top.

    Reply
  6. Kristine says

    August 30, 2017 at 10:58 AM

    Gah! This looks shredded port looks incredible. This is probably one of my favorite summertime meals. My husband LOVES to use his little smoker box on the grill, it adds such great flavor. I’m excited to try this recipe, thanks!

    Reply
  7. Jagruti says

    August 30, 2017 at 10:50 AM

    Thanks for the step by step instructions, very helpful.

    Reply
  8. Mark, CompassandFork says

    February 9, 2016 at 4:38 AM

    I visit the US every so often and I always make a point of cooking pulled pork at my friend’s place. I love it and your version looks really inviting.

    Reply
    • Lisa says

      February 9, 2016 at 8:15 AM

      I’m glad you like it – this is the real deal!

      Reply
  9. Sara | Belly Rumbles says

    February 8, 2016 at 8:10 PM

    So lusciously delicious 🙂

    Reply
    • Lisa says

      February 9, 2016 at 8:09 AM

      Thanks, Sara! It really is!

      Reply
  10. Paola from Coral Gables Love says

    February 8, 2016 at 7:11 PM

    Wow! This dish takes quite the time investment. I can imagine it taste out of this world 🙂 Yum!

    Reply
    • Lisa says

      February 9, 2016 at 8:09 AM

      Good ‘cue can’t be rushed!

      Reply
  11. Charla @ That Girl Cooks Healthy says

    February 8, 2016 at 6:28 PM

    This looks really tasty, thanks for sharing.

    Reply
    • Lisa says

      February 9, 2016 at 8:08 AM

      We ate the leftovers last night – so tasty!

      Reply
  12. Sarah - Live Eat Learn says

    February 8, 2016 at 4:41 PM

    This looks AMAZING! I just moved from Texas to Europe and have been dying to cook up some good southern BBQ. I’ll have to give this a go!

    Reply
    • Lisa says

      February 8, 2016 at 4:51 PM

      Wow! Texas to Europe is a big change! What made you move?

      Reply
  13. hotpinkshrink says

    February 8, 2016 at 2:26 PM

    Wowzers! That look yummy! ::drool::

    Reply
    • Lisa says

      February 8, 2016 at 2:30 PM

      Thanks so much! It is soooooo good!

      Reply
  14. Rebecca Hubbell says

    February 8, 2016 at 2:15 PM

    My husband and I have been wanting to build/get a smoker for a while now and it’s dishes like this that are the very reason for that “want”. This looks incredible and you just can’t beat the flavor of slow cooked meat!

    Reply
    • Lisa says

      February 8, 2016 at 2:31 PM

      Rebecca, you are so right! Slow cooked meat (in this case smoked at about 225? for 6 hours) is the best. Do yourself a favor — get a smoker!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

Let’s get cooking!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recent Posts

  • The Dutch Oven Beef Stew With Red Wine You’ll Crave
  • Traditional Mardi Gras King Cake Recipe
  • How To Make An Italian Omelette
  • Legendary Rum Raisin Ice Cream – Naturally Egg Free
  • Amazing Vegan Mushroom Soup with Barley & Kale
Amazon Affiliate:
Garlic & Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Featured On

Amazon Affiliate: Garlic & Zest is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Work with me    Disclaimer

Copyright © 2021 GarlicAndZest - Designed by TailoredDesignsCo

Copyright © 2021 · Savory Theme on Genesis Framework · WordPress · Log in

603shares