Guest Room
Spicy, Carolina-Style Barbecue Pulled Pork Sandwiches
By Charlotte on October 30, 2013 1:11 PM
By David Joachim, author of The Tailgater's Cookbook
The Carolinas aren't just home to great college and pro football teams. They own one of the best hot sandwiches ever made in America: pulled pork. The cut of meat is usually pork butt, otherwise known as a bone-in shoulder roast. And in the Carolinas, the sauce is typically heavy on the vinegar and spice. Here's my take on this classic American sandwich. I like some ketchup in the sauce, western Carolina-style. Keep in mind that slow-grilling a pork butt takes about 5 hours. But you'll get some damn good pull when it's done!
Carolina Pulled Pork
Makes about 12 sandwiches
Sauce:
- 2 cups cider vinegar
- 3/4 cup ketchup
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon mild hot pepper sauce (such as Frank's)
- 2 teaspoons salt
- 1 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
Carolina Pulled Pork photo by Alison Miksch
Rub and Pork:
- 2 tablespoons sweet paprika
- 1 tablespoon light brown sugar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 1 bone-in pork shoulder roast (a.k.a. Boston butt), 6 to 7 pounds
- 1 pound coleslaw mix (shredded green cabbage and carrots), optional
- 12 hamburger buns
- 5 cups wood chips (hickory is best)
Before You Go: The night before, mix sauce ingredients in medium glass or ceramic bowl. Microwave 1 minute to warm up sauce and dissolve salt and sugar. Stir, then set aside 1/2 cup of the sauce to mix with the coleslaw, if using. Pour both portions into zipper-lock bags. Seal and chill in refrigerator or cooler.
Mix rub ingredients in 2-gallon freezer-weight zipper-lock bag. Scatter rub over pork, patting it in with your fingers. If you have any rub left over, mix it into the sauce. Put spiced pork into 2-gallon bag that contained the spice rub. Seal and chill in refrigerator or cooler overnight.
The morning of the tailgate, put wood chips and enough cold water to cover in freezer-weight zipper-lock bag. Seal and chill in cooler for 1 hour. Or if your cooler is full, soak the chips at the game in a bag or bucket.
When You Get There: Remove pork from cooler about 20 minutes before grilling. Heat grill to low (about 225º-275ºF). If using charcoal, spread hot coals to opposite sides, and drop a large disposable aluminum pan in empty space in middle. Brush and oil grill rack. Drain about 1 cup of wood chips and scatter 1/2 cup over coals on each side. If using gas, drain all of wood chips and put in smoker box or in foil directly over one of the heated burners. Heat gas grill to high until you see lots of smoke then turn heat to low. Turn off middle burner(s), or if you only have two burners, turn off the burner that doesn't have the pouch over it.
Put seasoned pork butt, fatty side up, over unheated part of grill. Cover and cook until pork is dark all over and fall-apart tender (about 190ºF on an instant-read thermometer), about 5 hours total. If using charcoal, add fresh coals and remaining wood chips when the old ones die out, about once an hour. Adjust heat to maintain a constant temperature of 225º-275ºF.
While pork cooks, pour reserved 1/2 cup sauce into large bowl. Mix in coleslaw mix, if using, until thoroughly coated.
Rest meat off heat to let juices redistribute, about 20 minutes. Using a fork or your fingers, pull pork into shreds, breaking up crispy bits and discarding bones and excess fat. Put shredded pork in large disposable aluminum pan with about 2 cups of sauce. Put pan back on center of grill or cover with foil to keep warm. Pile a big mound of pork and some coleslaw, if using, on each bun. Drizzle on more sauce to taste.
Neighborly Tips: If your idea of pork barbecue includes a sweeter, smokier barbecue sauce, mix your favorite barbecue sauce into half of the sauce called for here. Or just follow the recipe then pour some barbecue sauce onto your sandwich.
The slaw is optional but traditional on Carolina pulled pork sandwiches. If you like a creamier, less vinegary slaw, replace half the sauce in the slaw with mayonnaise.
If you have a smoker instead of a charcoal grill, smoke the pork at 225ºF for about 8 hours.
***
About the Author
David Joachim has authored, edited or collaborated on more than 40 cookbooks. His A Man, A Can, A Plan series of books has sold more than 1 million copies. His recipes appear in many national food magazines, and he co-owns Chef Salt, a line of seasonings that feature unrefined salts from around the world.
David Joachim, author of The Tailgater's Cookbook; Photo by: Olaf Starorypinksi
Recipe Excerpted from
The Tailgater's Cookbook*
Author: David Joachim
Publisher: Untreed Reads Publishing
Penned: Nov. 7, 2012
What's Inside: 90mouthwatering, creative game-dayrecipes to prepare ahead or at the stadium. You'll find simple appetizers, impressive grilled food (like Memphis-style babyback ribs) and sophisticated desserts (such as Tiramisu).
From Brats in Beer (favored at Soldier Field) to Salmon Steaks with Pineapple Relish (enjoyed in Seattle) to Grilled Pizza (a New York Favorite), these delicious ideas work as well at the Daytona 500 as at home on Super Bowl Sunday.
Time Out: 263 pages
Available: $5.99 e-book at Amazon and other retailers
*Recipe reprinted with publisher permission.
Kindle
You'll also enjoy:
- Game-Day Bean Dip
- Game-Day Chili
- Grands Biscuit Mini Pizzas
- Ultimate Chocolate Chip Cookies
