North Carolina Style Pulled Pork Recipe

Crock Pot Eastern Carolina Pulled Pork The Country …

WEBAug 12, 2023 · Instructions. Pat the pork dry with paper towels and set aside. In a small bowl, stir together the brown sugar, salt, garlic powder, …

Rating: 5/5(2)

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North CarolinaStyle Pulled Pork Allrecipes

WEBAug 8, 2022 · In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture …

Rating: 5/5(260)
1. In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
2. Prepare a grill for indirect heat.
3. Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
4. Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.

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North Carolina Pulled Pork Recipe Tara Teaspoon

WEBFeb 24, 2020 · Prepare pork shoulder by scoring the skin and seasoning with spice rub. Heat grill and arrange smoking chips. Roast pork, …

Rating: 3.6/5(13)
1. Let your 5 to 7 pound pork shoulder stand at room temperature 1 hr. Score the skin in a crosshatch pattern (forming 1-inch diamonds); avoid cutting into meat. Rub all over with 4 tablespoons Terrific 10 Rub. Place, skin-side up, in an aluminum pan, or a foil lined baking pan.
2. Set aside a few cups of Mop Sauce for serving. Heat grill to medium low (275°F) for indirect cooking and arrange smoker box or wood chips in grill. Place pork in the pan away from the heat. Cook with the grill covered, basting meat with Mop Sauce every 30 min, until fork-tender and an instant-read thermometer registers 190°F, 5 to 6 hrs total.
3. Let pork rest 15 min, then shred with a fork or gloved hands, discarding large pieces of fat. Serve drizzled with some reserved Mop Sauce.
4. You can also serve the meat with Memphis BBQ Sauce, or on rolls with coleslaw.

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