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Full Online Book HomeLearning KitchenOutdoor_cooking - Carolina Pulled Pork Sandwiches
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Outdoor_cooking - Carolina Pulled Pork Sandwiches Post by :Dan_Auito Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1430

Click below to download : Outdoor_cooking - Carolina Pulled Pork Sandwiches (Format : PDF)

Outdoor_cooking - Carolina Pulled Pork Sandwiches

2 untrimmed boneless pork shoulder halves (also known as Boston Butt), 6 lbs. total
Dry Rub (recipe follows)
Mop (recipe follows)
8 pounds (about) 100% natural lump charcoal or charcoal briquettes
6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes
12 soft hamburger buns with seeds, split
Carolina Red Barbecue Sauce
Coleslaw, your own recipe

Dry Rub:
3 tablespoons coarsely ground black pepper
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper

Mop:
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil


Carolina Red Barbecue Sauce:
1 1/2 cups apple cider vinegar
1/2 cup ketchup
1 tablespoon (packed) brown sugar
1 teaspoon salt
1/2 teaspoon dried crushed red pepper


Mix dry rub ingredients together; set aside

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.)

Prepare mop: Mix all ingredients together and set aside.

Prepare Carolina Red Barbecue Sauce: Stir all ingredients in small bowl
until sugar and salt dissolve. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 2 cups.


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.

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.

Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw; cover with tops of buns.

Serves 12.

Source: Bon Appétit July 1999


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