Eastern North Carolina Pulled Pork Barbeque Sandwich Recipe
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Ingredients: |
Ingredients: Serves 3 times each pound of lean pork (ex: 3 x 9 pounds = 27 people). Boneless pork butt (lean) 7 to 9 pounds.
All - South Barbeque Rub:
½ cup paprika
4 TBL each: salt, granulated sugar, brown sugar, ground cumin, chili powder
2 TBL cayenne pepper
black pepper
EASTERN NORTH CAROLINA STYE BARBEQUE SAUCE
2 cups white vinegar
2 cups cider vinegar
2 TBL each: granulated sugar, crushed red pepper flakes and hot pepper sauce
salt and pepper to taste
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Directions: |
Directions:To serve: White fluffy buns, coleslaw, hot pepper sauce.
1. Wash pork butt(s) under cold running water. Mix all the barbecue rub ingredients in a bowl. Rub the pork butts on all sides with mixture. Place in an electric oven or in covered roaster. Add enough water to the bottom of the roaster to keep from burning. Insert meat thermometer. Roast at 325º until meat thermometer reads "done" for pork (170º internally).
2.Turn roaster-oven down to 250º and cook another hour or until meat easily pulls apart. Total cooking time in the electric oven is about three hours. Conventional ovens will probably require longer.
3. Remove butts to a clean covered pot or pan and cool in the refrigerator for 1 to 2 hours. Remove butts from the refrigerator and shred pork by hand.
4. Place in a suitable sized stockpot or clean roaster with a cover. Mix barbecue sauce and pour over pork. Cover tightly. If necessary, use plastic wrap to prevent dehydration in the refrigerator. Refrigerate overnight if possible.
5. The next day, test for flavor. If additional spicy flavor is desired, mix additional barbeque rub and barbeque sauce together with 1 cup olive oil. Pour over some or all of the pork. Add water to the bottom of roaster-oven as necessary to prevent burning.
6. Heat pork in roaster-oven for 1 to 1-1/2 hours just prior to serving.
7. Serve pork on buns with hot pepper sauce and coleslaw as desired. |
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