Carolina Pulled-Pork Sandwiches
Classic Carolina-style pulled pork sandwiches made with slow-smoked pork shoulder, seasoned with a spicy dry rub and served on soft buns with tangy barbecue sauce and coleslaw. This authentic barbecue recipe yields tender, flavorful pulled pork perfect for feeding a crowd.
Ingredients
- •3 tablespoons coarsely ground black pepper
- •3 tablespoons dark brown sugar
- •3 tablespoons paprika
- •2 tablespoons coarse salt
- •1 teaspoon cayenne pepper
- •2 pieces pork shoulder
- •1 cup apple cider vinegar
- •½ cup water
- •2 tablespoons Worcestershire sauce
- •1 tablespoon coarsely ground black pepper
- •1 tablespoon coarse salt
- •2 teaspoons vegetable oil
- •8 pounds charcoal
- •6 cups hickory wood chips
- •12 pieces hamburger buns
- •1 batch Carolina Red Barbecue Sauce
- •1 batch Tangy Coleslaw
Cooking Instructions
- 1.
Mix first 5 ingredients in small bowl to blend.
5 min
- 2.
Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)
120 min
- 3.
Mix first 6 ingredients in medium bowl. Cover and refrigerate.
10 min
- 4.
Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
360 min
- 5.
Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)
45 min
- 6.
Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.
15 min
