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.)

ProductionCosting Only
1/2 c.minced yellow onion2-1/2 oz. a.p.
1 Tbsp.minced garlic1/3 oz. a.p.
3/4 c.cider vinegar6 fl. oz.
1/4 c.light brown sugar1-1/3 oz.
1 tsp.crushed dried red pepper1/16 oz.
1 Tbsp.kosher salt1/2 oz.
1/2 c.watern/c.

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.)

ProductionCosting Only
1 Tbsp.dry mustard1/4 oz.
1-1/4 c.cider vinegar10 fl. oz.
1 Tbsp.minced garlic1/3 oz. a.p.
2 tsp.crushed dried red pepper1/8 oz.
3 Tbsp.bottled hot sauce, such as Crystal brand1-1/2 fl. oz.
3 Tbsp.molasses1-1/2 fl. oz.
1/4 c.ketchup2 fl. oz.
1 Tbsp.sugar1/2 oz.
1 tsp.kosher salt1/3 oz.
1/4 c.watern/c.

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.

KU SAR Super Bowl pulled pork slider Jan. 2016