How To make Authentic Carolina Pork Barbeque
1 pork butt (shoulder)
1 gal cider vinegar
10 ozs Worcestershire sauce
6 ozs chili sauce
1 1/4 ozs crushed red pepper flakes
Mix all sauce ingredients together. Use as a basting sauce for the meat. The pork has to be barbecued - that is, cooked long and slow over a real wood fire, preferably hickory. Temp should be around 220 degrees, and it takes at least 1-1/2 hours per pound, or until internal temp. reaches 150-160 degrees. Needless to say, this is difficult to accomplish in the average backyard Weber kettle, although it can be done. It has to be served on a CWB: Cheap White Bun. After that, the only question is "with or without?" Sweet cole slaw on top, that is.
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Carolina Style Pulled Pork Sandwiches | Carolina Barbecue on Big Green Egg Malcom Reed HowToBBQRight
Carolina Style Pulled Pork Sandwiches | Carolina Barbecue on Big Green Egg
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For Carolina Style Pulled Pork, first you need to source a Pork Butt from your local grocery store or warehouse club. Look for one in the 8-10lbs range preferably bone-in.
Remove the pork butt from the cryovac packaging and rinse under cool water. Pat the outside dry with paper towels and place in a large platter or pan.
For Carolina style barbecue coat the outside everywhere with a good layer of Kosher salt (you’ll about ½ cup at least) and let the pork butt hang out until you fire up the smoker.
Set your smoker to run in the 250 degree range for 8-10 hours. For fuel I start with a good base of charcoal and I use chunks of Hickory wood for the smoke. I add the Hickory to the coal as needed for the first 5 hours.
Once your pit has stabilized in the 250 range, add 2 chunks of the wood and place the pork butt Fat Side Up on the cooking grate. Close the lid and kick back for a while because good bbq takes time.
The fat will render down over the top of the butt as it cooks but in Carolina the pitmasters also use a Vinegar based sauce for extra moisture. It’s the combination of Hickory smoke, salt, and this vinegar moppin’ sauce on the pork that really makes Carolina Style Barbecue. Here’s my recipe for the vinegar sauce:
Carolina Vinegar Sauce
- 1 quart Apple Cider Vinegar
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Crushed Red Pepper flakes
- 1 Tablespoon Black Pepper Ground
Mix the ingredients together in a large bowl and let the sauce rest for at least 2 hours. Overnight is recommended.
Once the pork butt has smoked for 2 hours take a peak and see how the outside is looking. If it looks a little dry go ahead and mop or drizzle the top of the butt with the vinegar sauce. Repeat this process every couple of hours until the pork butt hits 200 degrees internal. It will take in the neighborhood of 8-10 hours for the pork butt to fully cook but don’t rush it.
Once you can stick a meat thermometer in the thickest part of the butt away from the bone and it feel really soft, it’s done. You should see temps around 198-200 degrees on the dial.
Remove the pork butt from the smoker and place on a platter. Don’t plan on tearing it apart right at this moment. Large cuts of meat need to rest for a few minutes, so cover the platter in aluminum foil and let it hang out on the table for 20-30 minutes. It won’t hurt to place it in a dry cooler with a couple old towels for up to 2-3 hours.
After the pork butt has rested, remove the blade bone and shred the meat by hand for a pulled texture or you can also chop it to a finer consistency like they do in Carolina joints. I prefer it pulled with bits of the crunchy bark mixed throughout.
Last but not least finish off the pile of pork deliciousness with a good dose of the Vinegar Sauce. The acidity balances out the flavor of the pork and the peppers add just enough heat to let you know it’s there. Toss the pork a little by hand and get ready to eat. The only thing you need is a bun and some coleslaw.
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BBQ Sauce - South Carolina Style with Chef Rodney Scott
Did you know your BBQ Sauce preference says a lot about where you come from? If you call a place like South Carolina home, your taste in sauce can be a clue to your hometown. BBQ expert and award-winning Chef Rodney Scott helps break down the regions and flavors in this episode.
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Welcome to NOURISH with rocket scientist and whole hog barbecue pit master, Dr. Howard Conyers! Think of this show as food for your mind, body and soul.
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Carolina Pulled Pork Sandwich
This Carolina pulled pork recipe is one you'll want to remember. Smokey pork shoulder slathered with a tangy vinegar-based sauce. Perfect on a roll with fresh coleslaw.
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The Best Carolina Pulled Pork Recipe | Vinegar BBQ Sauce Recipe | Dry Rub Recipe
The Best Carolina Pulled Pork Recipe | Vinegar BBQ Sauce Recipe | Homemade Mop & Dry Rub Recipe | Homemade BBQ Sauce | How to Make Red Coleslaw | How to Make Pulled Pork Recipe | How to Make Pulled Pork | How to Make Carolina Vinegar Sauce | How to Smoke Pork Butt | How to Make Carolina Style Pulled Pork | Game Day Food | Football Food | Superbowl Food
If you're looking for some Epic Carolina Style Pulled Pork Goodness, You've come to the right place. Sweet, Savory and a little Spicy with a Tangy kick, this Pulled Pork is Rockin’ Plus, it’s Outrageously easy to make! This is the ONLY Carolina Pulled Pork recipe you'll EVER NEED! With a flavorful Rub & a thin Vinegar Based Sauce! My Carolina Style Pulled Pork is so succulent it Melts in your Mouth! it's Outrageously Tender and Ultimately Delicious!
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????Pit Dust????
• 2TBS Brown Sugar
• 1TBS Sweet Paprika
• 1 TBS Kosher Salt
• 1 tsp Ground Black Pepper
• 1 tsp Ground White Pepper
• 1/2 tsp Ground Red Pepper (not Cayenne)
• 1 tsp Ground Mustard Powder
• 1 tsp Sugar in the Raw
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
Great on Pork or Chicken
????Muddy Water Pig Mop????
• 2C Apple Cider Vinegar
• 1-1.5 tsp Kosher Salt
• 2 tsp Crushed Red Pepper
• 2 tsp Ground White Pepper
• 1 tsp Ground Red Pepper (not Cayenne)
• 3/4 tsp Ground Black Pepper
• 6 TBS Light Brown Sugar
Let Sit a Few Hours to come together, Overnight is Best!
????Kickin' Pig Dip????
• 3/4c Distilled White Vinegar
• 1/4c Apple Cider Vinegar
• 1/4c Apple Juice
• 3 TBS Light Brown Sugar
• 1 tsp Kosher Salt
• 1 tsp Ground Black Pepper
• 1 tsp Crushed Red Pepper
• 1/2 tsp Ground Red Pepper (not Cayenne)
• 1 TBS Honey ( Optional, I always add it)
• 4 TBS Ketchup
• Wack or two of Hot Sauce
Mix Together let Sit a few Hours,
Overnight is Better, a Few Days is Best!
????Carolina Style Red Slaw????
• 14oz Bag of Coleslaw Mix
• 1/2c Kickin' Pig Dip
• 1/4c Muddy Water Mop Sauce
• 2-3 TBS Ketchup
• 1 TBS Sugar
• Black Pepper to Taste
• Add Ingredients to a bowl, mix, taste, add additional ingredients to your liking
• Cover, toss in the Fridge to chill.
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Smoked Pulled Pork Butt Shoulder | Dry Rub And Carolina Vinegar BBQ Sauce Recipe Included
How to make smoked pork butt or shoulder for our pulled pork recipe. We will include our dry rub recipe as well as a link to our Carolina Vinegar BBQ Sauce recipe - Cape Fear River Region style. We'll be smoking it in our Oklahoma Joe's Longhorn smoker, and then we'll finish cooking it in the oven due to weather. We used a tight aluminum foil wrap, and a meat thermometer probe to gauge our internal temperature. Cook time was about one hour per pound. It turned out soft, moist, and delicious with an excellent bark and deep smoke ring. Very easy to pull apart, and simple to make. We used no seasoning other than what is in the video, and all recipes are included. This should help turn your next backyard barbecue / barbeque party into a hit with friends and family. We are also planning videos on smoked ribs and brisket, so please stand by if you are interested in those.
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