Carolina Pulled-Pork Sandwiches

By jeaninemg

Ingredients

• Rub:
• You'll need a 5-pound natural bone-in pork shoulder
• and sandwich rolls
• 1/4 cup paprika
• 3 tablespoons ground black pepper
• 3 tablespoons kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon celery seeds
• 1 tablespoon cayenne pepper
• Basting sauce:
• 1 cup cider vinegar
• 1 small onion, minced
• 1 teaspoon chili flakes
• 1 teaspoon kosher salt
• 1 tablespoon brown sugar
• 1 teaspoon ground black pepper
• Barbecue sauce:
• 2 cups cider vinegar
• 3 tablespoons molasses
• 3 tablespoons dark corn syrup
• 1/2 cup chili sauce
• 3 tablespoons brown sugar
• 4 teaspoons kosher salt
• 2 tablespoons hot sauce
• 2 teaspoons chili flakes, or more to taste
• 2 teaspoons ground black pepper

Details

Servings 8
Preparation time 60mins
Cooking time 400mins
Adapted from appetiteforlife.msn.com

Preparation

Step 1

Combine rub ingredients, or use your favorite store-bought rub. Massage pork shoulder with rub and let sit 24 hours in refrigerator.

Combine basting sauce ingredients, whisking until sugar and salt are dissolved, set aside. Combine barbecue sauce ingredients over medium heat in a small pot. Once simmering, pull from heat and let cool. Refrigerate for later use.

Grill shoulder over indirect medium-low heat, using smoking chips, if desired, to establish a smoke flavor. Remember that a little goes a long way. You'll want to keep adding wood or charcoal every 40 minutes or so to maintain a medium-low heat of roughly 300 degrees. For gas grills, you'll want to maintain a temperature of roughly 275 to 300 degrees. Baste every hour. Pork is done when the internal temperature is 185 to 190 degrees. As an alternate, you can cook the roast in a rack and pan, in a 275 degree oven for 6 hours.

Let pork cool for 30 minutes, shred meat by hand and discard bones. Toss meat with some barbecue sauce and pile onto warmed sandwich rolls. Serve with cole slaw and/or corn on the cob.