Super Bowl Treats from Sarasota’s Center for Culinary Arts: Carolina Pulled Pork

Carolina Pulled Pork

Yields 4 portions

For 2 pounds Boston Butt

Dry Rub:

1.5 TBS Black Pepper

1.5 TBS Brown Sugar

1.5 TBS Paprika

2TBS Salt

.5tsp Cayenne pepper

 Mop:

½ cup Apple cider vinegar

¼ cup water

1TBS Worcestershire

½ TBS Black pepper

½ tsp Salt

1tsp Vegetable oil

 Sauce:

1tsp. dry mustard

1tsp. salt

1tsp. paprika

1TBS granulated Sugar

1TBS brown sugar

½ tsp cayenne

6oz. water

2oz. Worcestershire sauce

4oz red wine vinegar

Procedure:

1. Prepare dry rub.
2. Rub pork and let set at room temp for one hour.
3. Combine mop ingredients and set aside.
4. Hot smoke, brushing mop every 45 minutes: or roast at 300 degrees for at least 3 hours or until fork-tender.
5. Remove from oven or smoker and let rest for 30 minutes.
6. Pull meat apart or shred with 2 forks.
7. Combine pork with barbecue sauce and simmer 20 to 30 minutes, add more water if needed.

Carolina Mop

Yield: about 2 c. (for one 5 lb. bone-in pork shoulder or a 4-1/2 lb. rack of spareribs.)

Preparation:

1. Combine all ingredients in a non-reactive saucepan.
2. Bring to the boil, stirring to dissolve the sugar.
3. Lower the heat and simmer 1 minute.

Holding: Open-pan cool to room temperature and immediately refrigerate in a freshly sanitized, covered, nonreactive container up to 1 week.

North Carolina Barbeque Sauce
Yield: about 2-1/2 c. (for one 4-1/2 lb. rack of spare ribs.)

Preparation:

1. Place the mustard in a small, nonreactive saucepot. Whisk in a little vinegar to make a smooth paste, then stir in remaining vinegar.
2. Add the remaining ingredients, bring to the simmer, and cook 10 minutes.

Holding: Open-pan cool to room temperature and immediately refrigerate in a freshly sanitized, covered, nonreactive container up to 1 week.

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