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Ingredients
| pork - shoulder: 6 lbs |
| salt: 2 Tbl |
| granulated sugar: 2 Tbl |
| light brown sugar (packed): 2 Tbl |
| ground cumin: 2 Tbl |
| chili powder: 2 Tbl |
| black pepper: 2 Tbl |
| cayenne pepper: 1 Tbl |
| paprika: 1/4 cup |
| apple cider vinegar: 3 cups |
| water: 3 cups |
| granulated sugar: 1/3 cup |
| light brown sugar (packed): 3/4 cup |
| salt: 2 1/2 Tbl |
| black pepper: 1/4 cup |
| cayenne pepper: 1 Tbl |
| paprika: 3 Tbl |
| ground mustard: 1 tsp |
| worcestershire sauce: 1 cup |
Carolina-Style Pulled Pork
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
600 min -
Servings
13 serving(s)
Tags
- For the rub, mix items 2-9 and store in an air tight container (makes enough for 3 roasts).
- Rub spices on pork roast, wrap in plastic wrap and chill over night.
- Bring meat to room temperature and fire up the smoker according to manufacture's directions. Bring to 240 degrees. Place meat in smoker, maintain temperature 220-240 degrees and smoke for 1 1/2 hours per pound. Mop every hour with sauce.
- For the sauce, mix the remaining ingredients and simmer for two hours. I recommend making the sauce ahead of time so you can tend to your fire.
- Mop with sauce every hour and turn every two hours.
- Meat will be "pullable" when internal temperature reaches 185 to 190.
- Remove pork and let stand for 15 minutes.
- Slice or pull meat off and separate from the fat.
- Chop the meat.
- Spoon some sauce onto a bun or roll. Heap on meat and top with more sauce. Serve with coleslaw on the sandwich or on the side.