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:
- Prepare dry rub.
- Rub pork and let set at room temp for one hour.
- Combine mop ingredients and set aside.
- Hot smoke, brushing mop every 45 minutes: or roast at 300 degrees for at least 3 hours or until fork-tender.
- Remove from oven or smoker and let rest for 30 minutes.
- Pull meat apart or shred with 2 forks.
- 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.)
Production | Costing Only | |
1/2 c. | minced yellow onion | 2-1/2 oz. a.p. |
1 Tbsp. | minced garlic | 1/3 oz. a.p. |
3/4 c. | cider vinegar | 6 fl. oz. |
1/4 c. | light brown sugar | 1-1/3 oz. |
1 tsp. | crushed dried red pepper | 1/16 oz. |
1 Tbsp. | kosher salt | 1/2 oz. |
1/2 c. | water | n/c. |
Preparation:
- Combine all ingredients in a non-reactive saucepan.
- Bring to the boil, stirring to dissolve the sugar.
- 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.)
Production | Costing Only | |
1 Tbsp. | dry mustard | 1/4 oz. |
1-1/4 c. | cider vinegar | 10 fl. oz. |
1 Tbsp. | minced garlic | 1/3 oz. a.p. |
2 tsp. | crushed dried red pepper | 1/8 oz. |
3 Tbsp. | bottled hot sauce, such as Crystal brand | 1-1/2 fl. oz. |
3 Tbsp. | molasses | 1-1/2 fl. oz. |
1/4 c. | ketchup | 2 fl. oz. |
1 Tbsp. | sugar | 1/2 oz. |
1 tsp. | kosher salt | 1/3 oz. |
1/4 c. | water | n/c. |
Preparation:
- Place the mustard in a small, nonreactive saucepot. Whisk in a little vinegar to make a smooth paste, then stir in remaining vinegar.
- 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.