Carolina Pulled Pork Sandwiches

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In this recipe, a "dry rub' of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto the pork to add more taste as it is smoked, Once cooked, the meat is "pulled," that is, shredded into slivers that are just the right size for piling onto a bun. The sandwich - drizzled with a bit of the vinegary sauce, which cuts the richness of the meat - is the ultimate in Carolina barbecue. Cook this in a smoker or a barbecue that has been converted to a smoker.

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  • 12

Ingredients

  • For Dry Rub*
  • 3 tbs coarsely ground black pepper
  • 3 tbs (packed) dark brown sugar
  • 3 tbs paprika
  • 2 tbs course salt
  • 1 teaspoon cayenne pepper
  • 2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)
  • For Mop*
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 2 tbs Worcestershire sauce
  • 1 tbs coarsely ground black pepper
  • 1 tbs course salt
  • 2 teaspoons vegetable oil
  • 8 pounds (about) 100% natural lump charcoal briquettes
  • 6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes.
  • 12 soft hamburger buns with seed, split
  • Carolina red Barbecue sauce
  • Tangy coleslaw
  • Make Dry Rub*
  • Mix first 5 ingredients in small bowl to blend.
  • 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 one day ahead. Keep chilled).
  • Make Mop*
  • Mix first 6 ingredients in medium bowl. Cover and refrigerate.

Preparation

Step 1

Following Manufacture's instructions and using lumps 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 degrees F. to 250 degrees F. Place pork on rack in smoker or barbecue. Cover, cook until meat thermometer inserted in center of pork registers 165 degrees F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225 degrees F. to 250 degrees 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-sized pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork or any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, in 350 degree F. oven for about 30 minutes.)

Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with top of buns.

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