Carolina-Style Pulled Pork Barbecue & Sauce

READY IN: 10hrs 20minsYIELD: 20 sandwiches


  • Carolina Style Sauce
  • 1quartapple cider vinegar
  • 7ouncesketchup
  • 5 12 ouncesbrown sugar
  • 1tablespoongarlic powder
  • 1tablespoonsalt
  • 12 tablespooncrushed red pepper flakes (or more to taste)
  • 34 teaspoonground black pepper
  • 18 teaspoonground cloves
  • 3dropsliquid smoke (optional)
  • Pulled Pork
  • 7lbspork shoulder, pork buttor 7 lbscountry-style pork ribs

    Serving Size: 1 (451) g

    Servings Per Recipe:10

    Calories: 852.2

    Calories from Fat 514 g 60 %

    Total Fat 57.2 g 88 %

    Saturated Fat 19.8 g 99 %

    Cholesterol 225.4 mg 75 %

    Sodium 1136.8 mg 47 %

    Total Carbohydrate22.1 g 7 %

    Dietary Fiber 0.2 g 0 %

    Sugars 20.1 g 80 %

    Protein 55.1 g 110 %


  • Sauce:
  • Combine all ingredients in a non-aluminum saucepan and bring to a boil.Lower heat and simmer 15 minutes.Cover and remove from heat, let stand for 30 minutes.
  • Using funnel, return sauce to vinegar bottle and store in refrigerator.
  • Shake well before using.
  • PORK:
  • Wrap pork shoulder in wide, heavy duty aluminum foil.Meat may be basted with about 1/4 cup of the Carolina sauce before wrapping.
  • Place in shallow roasting pan.Bake at 325℉ for 1 hour per pound.
  • If cooking a whole pork shoulder, 10 – 13 pounds, wrap as directed, and.
  • bake at 300℉ for 1 hour per pound.
  • OR if using slow cooker, wrap as directed, and cook on low for 10 hours.
  • When done, remove meat from oven and open foil a little to vent. Rest until cool enough to handle.Remove meat to cutting board. There will be quite a bit of liquid inside the foil; pour into quart jar and refrigerate. Remove fat from top after it has hardened.
  • Using 2 large forks or your gloved hands, pull fibers of meat apart.Meat may be sliced or chopped if you prefer.Remove and discard bones and large pieces of fat and membrane.Place pulled meat in a large bowl, and sprinkle with about 1/2 cup of Carolina Style Sauce.Stir to blend, taste, and add more sauce as desired.Commercial bottled barbecue sauce may be used if you prefer.
  • Serve hot, in sandwich buns, with Carolina cole slaw.
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