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.
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.
I appreciate them all, but the patience and dedication that goes into a proper carolina pulled pork deserves reverence.
For this is not a slap-it-together in five minutes sandwich. No. And frankly, the commitment extends beyond time.
It’s also a commitment in quantity. Because for pulled pork, you start with a pork shoulder (a.k.a. Boston butt).
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.
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.
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.
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!
If you've never done a pulled pork, Raichlen's recipes and methods are foolproof. This pulled pork makes enough for a crowd.
- 1 5-7 pound pork shoulder roast he calls for bone-in, but we had boneless
- 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
- 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.
- 12 hamburger buns
- coleslaw
- Special equipment - 4-6 cups hickory wood chips smoker boxes, gas grill or charcoal grill.
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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.
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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.
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Soak wood chips for at least an hour.
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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.)
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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.
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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.
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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.
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When the pouch begins to smoke, place the food over the unlit burner to start the cooking process.
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Combine all the ingredients in a non-reactive glass or plastic bowl and stir until the salt and brown sugar dissolve.
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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.
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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.
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To serve, pile pork on soft bun (we like Martin's potato rolls) and top with a spoonful of coleslaw. Enjoy!
More Amazing Sandwiches:
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- Sweet Black Pepper Grilled Chicken Hoagies
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- Don’t Cry For Me Argentina Roast Beef Sandwich
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- Cornmeal Crusted Veggie Burger
Don’t Forget To “Pin It” For Later!
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!
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!
Wowzers! That look yummy! ::drool::
Thanks so much! It is soooooo good!
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!
Wow! Texas to Europe is a big change! What made you move?
This looks really tasty, thanks for sharing.
We ate the leftovers last night – so tasty!
Wow! This dish takes quite the time investment. I can imagine it taste out of this world 🙂 Yum!
Good ‘cue can’t be rushed!
So lusciously delicious 🙂
Thanks, Sara! It really is!
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.
I’m glad you like it – this is the real deal!
Thanks for the step by step instructions, very helpful.
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!
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.
Now that is a sandwich befitting of a Labor Day get together. You’re right that it’s a commitment, but totally worth it!
Totally worth it!
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 😉
Come to the dark side, Jeni!
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!
I have a killer smoked fish dip on this site!
Do you think this recipe would work in the slow cooker ? Thanks!
Yes, of course. It won’t take on that lovely smoke flavor however.