North Carolina-Style Pulled Pork Sandwiches

This recipe was a big hit at the beer brewing Sunday!!  I’ve done Pulled Pork before but I like this recipe the best and it’s very easy too.    It just takes awhile to slow cook.   I might recommend preparing everything the day before to let all the flavors combine.    I’ll post the Cole Slaw recipe later.   

Serves 8, Prep 30 mins, Cook 5 hr

Ingredients

3 tablespoons salt
2 tablespoons pepper
1 tablespoon sweet paprika
One 5-pd boneless pork shoulder roast (I used butt roast)
2 tablespoons vegetable oil
1/3 cup apple cider vinegar
1/3 cup distilled white vinegar
1-1/2 teaspoons sugar
1 teaspoon hot pepper sauce
8 hamburger buns, split (I used Kaiser rolls)
4 cups North Carolina-Style Coleslaw (recipe to follow)
Directions
1. Preheat the oven to 300 degrees.   Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in.

2. In a large skillet or Dutch oven, heat the oil over medium-heat heat.   Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes.   Transfer to a 24-inch-long sheet of heavy-duty foil and double-wrap the pork.

3. Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 ½ hours.   Remove from the oven and carefully unwrap the top of the pork, revealing the skin.   Increase the heat to 450 degrees and roast for 20 minutes more.

4. Transfer the roast to a large bowl, along with any juices.   Using two forks, shred the pork.   Add the vinegars, sugar and hot sauce; toss.   Serve on the hamburger buns, topped with coleslaw, if using.

Notes

I also added a little dab of Jack Daniels Barbeque sauce on top of the pork on the assembly of the sandwich.     The cole slaw recipe yields a lot.   I found that the coleslaw recipe worked the best as a topping only for the sandwich.

Also I ended up using a pork butt roast for the meat – which worked just fine. 

Source: Rachel Ray Magazine

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3 Responses to “North Carolina-Style Pulled Pork Sandwiches”

  1. Kerry A. Hall Says:

    I tried this recipe and it was so salty it was hard to eat. Is this to much salt in the rub? Please reply I would like to make it again with much less salt……..

    • bb2j3z Says:

      Hmm, it was fine for me – but it’s been awhile since I made it though. Usually when you use salt for a rub, a lot of it cooks off, then some cooks in the meat.

      I might just try using less salt – maybe half? Or try a different rub for pork.. you could probably buy one at Penzey.

      Brian

      • bb2j3z Says:

        Also what type of salt are you using? Table salt? I would use Kosher Salt… that’s better for cooking.

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