CAROLINA STYLE PULLED PORK SANDWICH
I like to call this "The Worlds Greatest Sandwich". Cooked overnight in a crock pot, the meat is tender, juicy, and messy..the way a BBQ sandwich should be. Top it with your favorite cole slaw, and you have one tasty meal. This is South Carolina style BBQ. (Thanks for everyone who clarified that for me)
Provided by graftonr
Categories One Dish Meal
Time 9h
Yield 18-22 serving(s)
Number Of Ingredients 27
Steps:
- The Meat --.
- Place the quartered onions in a crock pot.
- Combine brown sugar, paprika, salt and pepper: rub over the roast.
- Place the roast over the onions in the crock pot.
- Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.
- Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
- Cook on low for 8 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
- While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
- Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
- Remove the onions and chop to a fine consistency.
- Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
- Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
- To serve, spread barbecue sauce on bottom of a hearty bun.
- Put layer of pulled pork on bun. Spread barbecue sauce over meat.
- Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw.
- Spread top of bun with more sauce.
- Grab a fist full of napkins, and enjoy.
Nutrition Facts : Calories 453.2, Fat 20.6, SaturatedFat 7, Cholesterol 71.9, Sodium 762.4, Carbohydrate 40.5, Fiber 2.6, Sugar 14.3, Protein 24.8
BBQ PULLED PORK WITH CAROLINA SAUCE
Provided by Food Network
Categories main-dish
Time 10h10m
Yield 12 servings
Number Of Ingredients 18
Steps:
- For the Carolina BBQ sauce: Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately, pour it into a bowl or jar. Cover and refrigerate until needed.
- For the BBQ pulled pork: Combine 1-quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in 1 gallon plus 3 quarts water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight.
- Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove the meat from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce.
SLOW COOKER CAROLINA BBQ
Miss the tarheel tradition of a pig pickin'? Then find yourself a crock pot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.
Provided by coolmonkshoes
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 12h15m
Yield 10
Number Of Ingredients 8
Steps:
- Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
- Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 3.6 g, Cholesterol 90.5 mg, Fat 17.3 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 6.2 g, Sodium 775.5 mg, Sugar 2.9 g
SLOW COOKER CAROLINA-STYLE PULLED PORK
A moist and tender, slow-cooked pulled pork with a Carolina-style, vinegar based BBQ sauce.
Provided by Christin Mahrlig
Categories Main Dish
Time 8h50m
Number Of Ingredients 18
Steps:
- Place chopped onion on bottom of a slow cooker.
- Trim excess fat from Boston Butt and place in slow cooker on top of onions.
- Combine remaining ingredients in a bowl and pour on top of pork. Cover and cook on low 8-10 hours.
- Combine all ingredients for BBQ Sauce in a medium saucepan. Simmer for 20 minutes.
- Remove pork from slow cooker (after 8-10 hours) and place in a large bowl. Use forks to shred the meat.
- Discard the majority of liquid in the slow cooker. Return meat to slow cooker and add BBQ Sauce. Cover and cook on low 30 minutes. Serve.
Nutrition Facts : Calories 405 kcal, ServingSize 1 serving
SPICY CAROLINA STYLE PULLED PORK (IN CROCK POT) RECIPE
i made this last week, my first attempt at pulled pork, and it was a winner. i had a spicy carolina style pp sandwich at a native american festival, and got into a chat with the cooks. this was the recipe, from what i can recall as it was told to me. by the way, this is by no means a low fat dish. trying to make it low fat will just not be the same. please enjoy it the way it was meant to be. pork fat rules!
Provided by buckytom
Categories One Dish Meal
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. wrap tightly in plastic, and refrigerate a few hours, overnight is best.
- in a bowl, combine the vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne pepper. mix well.
- place the quartered onions in the bottom of the crock pot. unwrap the roast, and place on top of onions. drizzle most of the vinegar mix over the roast, reserving some to add to the shredded meat at the end.
- cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.
- remove the meat and onions to a cutting board. remove skin and set aside. using two forks (or your fingers, if you have asbestos hands), pull and shred the pork. chop the onions, and mix into the shredded meat. using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.
- serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side.
Nutrition Facts : Calories 980.7, Fat 68.5, SaturatedFat 23.7, Cholesterol 268.4, Sodium 1115.7, Carbohydrate 19.3, Fiber 2.5, Sugar 12.2, Protein 66.5
CAROLINA BBQ
Carolina style shredded pork BBQ. This recipe was given to us when we lived in the Carolinas.
Provided by John Koral
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 5h
Yield 6
Number Of Ingredients 10
Steps:
- Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
- Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.
Nutrition Facts : Calories 514.9 calories, Carbohydrate 14.1 g, Cholesterol 178.6 mg, Fat 27.2 g, Fiber 0.2 g, Protein 50.6 g, SaturatedFat 9.5 g, Sodium 260.4 mg, Sugar 13.1 g
CAROLINA-STYLE PORK BARBECUE
I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.
Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.
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EASY CAROLINA PULLED PORK RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (13)Uploaded 2019-05-09Category EntreePublished 2019-05-12
- For the Dry Rub: Combine all the dry rub ingredients in a small mixing bowl. Remove 2 tablespoons of the rub and set aside. Pat Pork Butt dry and sprinkle ½ of the dry rub on top of the pork. Massage the seasoning thoroughly into pork. Flip the pork butt over and repeat with remaining dry rub. OPTIONAL for most flavor: Wrap the pork butt tightly in plastic wrap and place on a roasting pan, baking dish, or half sheet pan. Place in the refrigerator and allow to rest for an hour, or preferably overnight. (If refrigerated, allow the pork to sit at room temperature for 30 minutes before browning to remove the chill)
- Brown the Pork Butt: Heat the oil in a Dutch oven or large skillet over medium-high heat. Add the pork and cook, turning occasionally, until well browned on all sides, about 5-10 minutes total. (The pork will brown fast because of the sugar in the dry rub. Watch it carefully and do not let it burn.) . Remove the pork and transfer it to the slow cooker, fat cap facing UP.
- Slow Cook: Add the beer, vinegar and liquid smoke to the slow cooker. Cover and cook on LOW, flipping the pork over once or twice during cooking, for 8-10 hours or until the pork is fork tender and an internal temperature of 195 degrees.
LAZY BBQ PULLED PORK - MIGHTY MRS | SUPER EASY RECIPES
From mightymrs.com
- Add pork loins or butt to your crockpot and then top with vinegar and Worcestershire sauce. Cook 4-6 hours on low or until internal temperature reaches 145° F. TIP: If using a pork butt, score the fat on top to prevent the roast from shrinking as it cooks. (Learn how to score a pork roast here)
- Optional: If you want some added flavor, finish off the roast by placing in a 450˚ oven for 20 minutes. This step is optional, if you're feeling lazy, its OK to skip it!
- When fully cooked, remove pork and let cool until it's not too hot to touch. Shred the pork by hand into a large bowl. Add salt and pepper to taste.
CAROLINA STYLE INSTANT POT PULLED PORK RECIPE | TIKKIDO.COM
From tikkido.com
- Combine all ingredients except for the raw pork shoulder, and rub over the surface of the pork. Set aside.
- Place chunked onion and cooking liquids in the bottom of the Instant Pot (or other pressure cooker or slow cooker)
CROCK POT CAROLINA BBQ PORK - LYNN'S KITCHEN ADVENTURES
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From lowcarbmaven.com
- Place all ingredients into a small pot and heat until it comes to a boil. Cool and place into a lidded jar or a squeeze bottle. Refrigerate up to two weeks. Shake before using. Tastes better the next day.
SLOW-COOKER PULLED PORK RECIPE - FOOD & WINE
From foodandwine.com
- Score the skin of the pork with a sharp knife. Season the pork with 2 teaspoons salt and 1 teaspoon pepper. In a 5-to 6-quart crock pot, heat the oil over high heat until hot. Sear the pork butt, turning once, until browned, 6 to 8 minutes total. Stir in the vinegar, sugar and red pepper flakes, then cover the crock pot.
- Simmer the pork butt on low, covered, turning over once, until the meat is very tender, 7 to 8 hours. Shred the pork, discarding the bone, then place the shredded pork back in the cooking liquid. Season with salt and pepper to taste and serve with coleslaw on rolls.
CROCK POT PORK LOIN - BBQ PULLED PORK - LOW CARB WITH JENNIFER
From jenniferbanz.com
- Place the pork loin in the crock pot and cover with BBQ rub and rub into the pork. Flip to the other side and repeat. Place the crockpot lid and cook on high for 4 hours or low for 8 hours.
- When finished cooking, shred the pork directly in the crock pot. Top with BBQ sauce and serve.
CAROLINA SLOW COOKER PULLED PORK - PLATING PIXELS
From platingpixels.com
- If pork roast shoulder is frozen, put in the fridge to defrost 2-3 days before cooking. Trim off any large sections of fat and discard.
- In a small bowl, combine 2 tablespoons of the brown sugar, smoked paprika, salt, pepper, and garlic powder. Rub the mixture all over pork until it's soaked in and evenly coated.
PULLED PORK BARBECUE-THE SOUTHERN LADY COOKS-CROCK POT …
From thesouthernladycooks.com
- Place pork roast in crock pot with 1/2 cup water, salt and pepper. Cook on low for 6 to 7 hours until roast is tender or high for 4 hours. Remove roast and drain off liquids. (Reserve some of the liquid) Shred roast with a fork and put back in crock pot.
- Mix remaining ingredients together in a bowl with a wire whisk along with 1/2 cup of drained pork juices. Pour over roast and cook for at least 2 more hours in crock pot on low. Roast should be wet but not soupy. If it looks too dry add a little more of the juice you drained off.
CAROLINA PULLED PORK RECIPE - SEAN BROCK | FOOD & WINE
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- Preheat the oven to 275°. In a medium bowl, whisk the mustard with the brown sugar, salt, pepper, paprika and onion powder. Set the pork shoulder, fat side up, in doubled 14-by-18-inch disposable aluminum roasting pans. Brush the pork with the mustard mixture. Roast, uncovered, for 12 hours, until the meat is very tender and is pulling away from the shoulder bone.
- Tilt the pan and pour the roasting juices into a medium bowl; you should have about 1 1/4 cups. Refrigerate the juices for 30 minutes. Skim off the fat before using.
- Meanwhile, light 10 of the charcoal briquettes. When the coals are hot, cover them with the remaining 40 briquettes. When all the coals are hot, arrange 6 cups of the soaked wood chips around the coals. Set the roasting pan on the grill grate over the coals and wood chips. Cover the grill, partially open the air vents and smoke the pork shoulder for 30 minutes.
SLOW COOKER CAROLINA PULLED PORK - COOKING WITH MAMMA C
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- Peel the onions and quarter them (cut each in half, then cut those pieces in half). Place the onions on the bottom of your slow cooker.
- Place the pork on top of the onions. Rub the brown sugar mixture all over the pork, making sure to cover all sides. Wash your hands well afterward.
PULLED PORK WITH NORTH CAROLINA BBQ SAUCE - THE DIZZY COOK
From thedizzycook.com
- Place shallots and garlic at the bottom of your slow cooker. If your pork is wrapped in twine, remove the twine/netting. Place pork on top of shallots and garlic in the slow cooker.
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