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Source: National Pork Board

North Carolina Pulled Pork BBQ Sandwiches
Cooked long and slow, the pork is super tender and when served with a vinegar-based barbecue sauce, it makes sandwiches to die for
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Serves: 10 to 12
Prep Time: 15 minutes
Cook Time: 4 1/2 hrs,
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Pulled pork:
One 5-to-5 1/2 pound boneless pork shoulder (butt) roast
Salt and freshly ground black pepper
BBQ sauce:
2 cups cider vinegar
1/4 cup packed brown sugar
1 tablespoon crushed red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon salt
Hot pepper sauce, to taste
Sandwiches
10 hamburger buns, split and toasted
Coleslaw, optional




To make the pork: At least 1 hour before grilling, soak 4 cups of hickory or oak wood chips in enough water to cover.


Rub the meat with salt and black pepper.


In a charcoal grill with a lid, arrange the lit coals around a disposable aluminum foil drip pan filled with about 1/2 inch of hot water. Use long-handled tongs to move the coals. Put the meat on the grill rack over the drip pan. Cover and grill for about 4 hours or until the meat is very tender. Keep some coals lit in a hibachi or a metal chimney starter to add to the grill once or twice an hour to keep the heat even. Add more wet wood chips and hot water every 1 to 1 1/2 hours.


Meanwhile, make the sauce: In a medium bowl, combine the vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce to taste. Set aside until needed.


When tender, remove the meat from the grill, cover loosely with foil, and let rest for 20 to 30 minutes. Using a fork, shred the meat into long, thin strands. Pour half of the BBQ sauce over the shredded meat and toss to coat. Serve the pulled pork on toasted buns and top with coleslaw, if using. Serve the remaining sauce on the side.


Note: For gas grills, preheat and then turn off any burners directly below where the meat will go. The heat circulates inside the grill, so turning the food is not necessary.


Per Serving: 397 calories; 17 g fat; 6 g saturated fat; 572 mg sodium; 31 g carbohydrate; 2 g fiber; 30 g protein


Courtesy National Pork Board






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Slow-Cooker Pulled Pork
Source: National Pork Board
Rating:
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Using a slow cooker is a trouble-free way to cook pulled pork. In the winter when you don’t have easy access to the grill, it’s foolproof. And it’s always easy. Serve the pork on soft buns with barbecue sauce. Baked beans and chips finish the meal!
View the full recipe


Slow-Cooked Pork Tortas
Source: National Pork Board
Rating:
Read Comments

To give the sandwich a spicy kick, top with pickled sliced jalapeños. Serve the tortas with coleslaw dressed with lime vinaigrette and chopped fresh cilantro. Don’t forget the salsa and tortilla chips!
View the full recipe

 








 
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