North Carolina Pulled Pork Sandwich Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CAROLINA STYLE PULLED PORK SANDWICH



Carolina Style Pulled Pork Sandwich image

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

2 onions, quartered
2 tablespoons light brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon black pepper
4 -6 lbs boneless pork butt
3/4 cup apple cider vinegar
4 teaspoons Worcestershire sauce
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard (ie ( Colman's)
1/2 teaspoon garlic salt
1/4 teaspoon cayenne (Spice it up a bit with 1/2 tspn)
1 cup american style prepared yellow mustard (i.e. French's. Not Dijon, Gulden's, or any other type of spicy mustard.)
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup apple cider vinegar
1/4 cup water
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke
20 buns
1 lb Coleslaw

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

NORTH CAROLINA-STYLE BBQ PULLED-PORK SANDWICHES



North Carolina-Style BBQ Pulled-Pork Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 15h30m

Yield 8 to 10 servings, with leftovers

Number Of Ingredients 21

1 (8-pound) bone-in pork shoulder, with skin
1 head garlic, separated into cloves and peeled
3/4 cup Memphis Shake, recipe follows
5 cups apple or other wood chips, soaked in water for at least 30 minutes and drained
2 batches North Carolina-Style Vinegar BBQ Sauce, recipe follows
8 to 10 soft hamburger rolls
Dill pickles
1/4 cup sweet paprika
3 tablespoons firmly packed brown sugar
2 tablespoons dried oregano
2 tablespoons granulated garlic
1 tablespoon ancho chili powder
2 teaspoons kosher salt
1 teaspoon celery salt
3 cups cider vinegar
3/4 cup sugar
1/3 cup ketchup
1/4 cup honey
1/4 cup kosher salt
2 tablespoons crushed red pepper flakes
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Make small holes all over the pork shoulder with a thin sharp knife and stuff in garlic cloves. Rub the meat all over with the Memphis Shake; cover and refrigerate overnight.
  • Prepare an outdoor grill with an indirect medium-hot fire with a mix of briquettes and hardwood charcoal in half of the grill. Set grate over coals. Place pork, skin side up, in an aluminum pan with about 1 1/2 cups water on the cooler side of the grate. Toss 1 cup of the soaked and drained wood chips onto the coals and cover the grill, making sure the lid's vents are directly over pork.
  • When the coals cool to medium-low heat, preheat a chimney-full of hot briquettes and hardwood charcoal. Whenever smoke stops coming out of the vents, about every hour, add more hot coals and 1 cup of soaked and drained wood chips to the fire. The goal is to maintain a medium-heat, smoky fire (but don't worry if it is hotter when the coals are added and cooler while preheating the coals). Rotate the pork when you add coals so it cooks evenly. Cook the meat until an instant-read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 6 hours.
  • Set aside 1 quart of the North Carolina-Style Vinegar BBQ Sauce. Once the pork reaches 180 degrees F, begin mopping the entire surface of the meat every 20 minutes with some of the remaining sauce and the pan drippings. Continue to cook the pork, covering the grill between mopping, until an instant-read thermometer registers 200 degrees F, about 1 to 2 hours more.
  • Transfer the pork to a cutting board and let rest for at least 15 minutes. Remove the outer skin and discard. Cut large chunks from the bone and shred, using 2 forks or your fingers, (when cool enough to touch) or chop. Toss with about 1 cup of the reserved barbecue sauce for every 3 cups of meat. Tuck the pork into the soft rolls and serve with pickles.
  • Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
  • Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, salt, red pepper, and black pepper.

NORTH CAROLINA-STYLE PULLED PORK



North Carolina-Style Pulled Pork image

Melanie Dunia didn't know much about barbecuing when she was hired as a sous chef at The Pit in 2013, but her experience working in Asian restaurants turned out to be a real help: On one of her first days, The Pit's head chef asked her to roll a couple hundred of the restaurant's beloved BBQ Soul Rolls - North Carolina-style pulled pork, collards and carrots in an egg roll wrapper. "They were so impressed, but it was nothing for me!" she says. In just a few years she shot to the top spot in the kitchen and became the only woman in the region running a pit.

Provided by Food Network

Categories     main-dish

Time 9h

Yield 15 to 20 servings

Number Of Ingredients 7

1 10- to 12-pound skin-on, bone-in pork butt
3 cups apple cider vinegar
2 1/2 tablespoons hot sauce (such as Texas Pete's)
2 1/2 tablespoons sugar
2 1/2 tablespoons red pepper flakes
Kosher salt and freshly ground black pepper
Soft hamburger buns, for serving

Steps:

  • Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off the center burners. On a charcoal grill, light the coals, then push to the edges of the grill, creating an open space in the middle; put a disposable aluminum drip pan in the middle of the grill under the grates.
  • When the grill registers 250˚ F, place the pork on the grill grates over the cooler part. Cover the grill and cook the pork until the skin is crisp, the meat easily falls off the bone and a thermometer inserted into the center of the pork (away from the bone) registers 190˚ F to 200˚ F, 7 to 10 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250˚ F).
  • Meanwhile, make the barbecue sauce: Combine 1 cup water, the vinegar, hot sauce, sugar, red pepper flakes, 2 1/2 tablespoons salt and 2 teaspoons black pepper in a pot. Bring to a boil over medium-high heat, stirring occasionally, until the sugar and salt dissolve. Let cool.
  • If using a gas grill, turn off the heat and carefully transfer the pork to a cutting board. If using a charcoal grill, do this quickly, as the grease may cause the coals to catch fire. Let the pork rest at least 30 minutes, then pull the meat off the bone with tongs and a large fork; discard the bones and any large pieces of fat. Chop the crispy skin and stir into the meat. Transfer to a bowl and toss with 1 to 2 cups of the barbecue sauce. Serve on buns with the remaining sauce.

NORTH CAROLINA-STYLE PULLED PORK SANDWICHES AND COLESLAW



North Carolina-Style Pulled Pork Sandwiches and Coleslaw image

A pulled pork recipe from the October 2008 issue of "Every Day with Rachael Ray." Looks really good!

Provided by Karabea

Categories     Lunch/Snacks

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 18

3 tablespoons salt
2 tablespoons pepper
1 tablespoon sweet paprika
1 (5 lb) boneless pork shoulder
2 tablespoons vegetable oil
1/3 cup apple cider vinegar
1/3 cup distilled white vinegar
1 1/2 teaspoons sugar
1 teaspoon hot pepper sauce
8 hamburger buns, split
1/2 cup apple cider vinegar
1/2 cup distilled white vinegar
2 tablespoons sugar
2 teaspoons hot pepper sauce
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/8 teaspoon pepper
1 (2 3/4 lb) green cabbage, cored and shredded

Steps:

  • Preheat the oven to 300 degrees. Mix together the salt, pepper, and paprika; sprinkle all over the pork and rub inches
  • In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy duty foil and double wrap the pork.
  • Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.
  • Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar, and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw (recipe follows), if using.
  • For the coleslaw: In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt, and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve.

NORTH CAROLINA PULLED-PORK BARBECUE



North Carolina Pulled-Pork Barbecue image

This classic pulled pork is the ultimate holiday weekend grilling project.

Provided by Ruth Cousineau

Categories     Backyard BBQ     Summer     Grill     Grill/Barbecue     Gourmet     Graduation

Yield Makes 8 servings

Number Of Ingredients 4

3 1/2 cups cider vinegar (20 fluid ounces)
1 1/2 tablespoons sugar
1 1/2 tablespoons hot red-pepper flakes
1 (8- to 10-pound) bone-in pork shoulder roast (preferably butt end) with skin

Steps:

  • Bring vinegar to a boil with sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a small nonreactive saucepan, stirring until sugar has dissolved, then cool. Set aside 2 cups vinegar sauce to serve with sandwiches.
  • While sauce cools, score pork skin in a crosshatch pattern with a sharp knife (forming 1-inch diamonds), cutting through skin and fat but not into meat. Pat meat dry and rub all over with 1 Tbsp each of salt and pepper. Let stand at room temperature 1 hour before grilling.
  • Prepare grill for indirect-heat cooking over low heat, leaving space in middle for disposable roasting pan.
  • When coals have cooled to about 300°F (45 minutes to 1 hour; when most coals will have burned out), put disposable roasting pan on bottom rack of grill between the 2 remaining mounds of coals, then fill pan halfway with water. Add a couple of handfuls of unlit charcoal to each charcoal mound, then put grill rack on so hinges are over coals.
  • Oil grill rack, then put pork, skin side up, on rack above roasting pan. Grill pork, with lid ajar (for air, so coals remain lit), basting meat with sauce and turning over every 30 minutes (to maintain a temperature of 250 to 275°F, add a couple of handfuls of coals to each side about every 30 minutes), until fork-tender (a meat fork should insert easily) and an instant-read thermometer inserted 2 inches into center of meat (avoid bone) registers 190°F, 7 to 8 hours total.
  • Transfer pork to a cutting board. If skin is not crisp, cut it off with at least 1/4 inch fat attached (cut any large pieces into bite-size ones) and roast, fat side down, in a 4-sided sheet pan in a 350°F oven until crisp, 15 to 20 minutes.
  • When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl.
  • Serve pork, cracklings, and coleslaw together on buns. Serve reserved vinegar sauce on the side.

NORTH CAROLINA-STYLE PULLED PORK



North Carolina-Style Pulled Pork image

This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite.

Provided by Doug

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 15h

Yield 10

Number Of Ingredients 19

1 tablespoon mild paprika
2 teaspoons light brown sugar
1 ½ teaspoons hot paprika
½ teaspoon celery salt
½ teaspoon garlic salt
½ teaspoon dry mustard
½ teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon salt
8 pounds pork butt roast
2 cups cider vinegar
1 ⅓ cups water
⅝ cup ketchup
¼ cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 pounds hickory wood chips, soaked

Steps:

  • In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
  • Prepare a grill for indirect heat.
  • Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
  • Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
  • In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 12.1 g, Cholesterol 134.9 mg, Fat 23.1 g, Fiber 0.8 g, Protein 39.1 g, SaturatedFat 8.3 g, Sodium 1698.4 mg, Sugar 10.1 g

CAROLINA PULLED-PORK SANDWICHES



Carolina Pulled-Pork Sandwiches image

Categories     Sandwich     Pork     Kid-Friendly     Lunch     Summer     Grill/Barbecue     Bon Appétit     Small Plates

Yield Serves 12

Number Of Ingredients 19

For 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
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 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil
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
Tangy Coleslaw

Steps:

  • 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 1 day ahead. Keep chilled.)
  • Make mop:
  • Mix first 6 ingredients in medium bowl. Cover and refrigerate.
  • 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.

NORTH CAROLINA PULLED PORK



North Carolina Pulled Pork image

I got this from an North Carolina native and it is the best. It is pretty much foolproof. This is made in the slow cooker.

Provided by skibunny2k

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 9h15m

Yield 6

Number Of Ingredients 5

2 pounds pork shoulder roast
salt and ground black pepper to taste
½ cup ketchup
½ cup brown sugar
⅓ cup red wine vinegar

Steps:

  • Preheat slow cooker on Low for 15 minutes.
  • Season pork shoulder with salt and pepper; place pork in preheated slow cooker. Mix ketchup, brown sugar, and vinegar in a bowl; pour over pork.
  • Cook on Low for 8 hours. Transfer pork to a large platter and slice into 3 to 4 pieces. Shred meat with 2 forks and return to slow cooker. Continue to cook for 1 hour.

Nutrition Facts : Calories 209 calories, Carbohydrate 17.8 g, Cholesterol 56.8 mg, Fat 6.4 g, Fiber 0.1 g, Protein 19.7 g, SaturatedFat 2.3 g, Sodium 265.1 mg, Sugar 16.3 g

More about "north carolina pulled pork sandwich recipes"

CAROLINA PULLED PORK SANDWICHES | SOUTHERN LIVING
carolina-pulled-pork-sandwiches-southern-living image
2020-05-14 Prepare the Pulled Pork: Pat pork dry with paper towels. Stir together pimenton, brown sugar, salt, mustard, onion powder, celery salt, …
From southernliving.com
Servings 8
Total Time 5 hrs 45 mins
  • Prepare the Carolina Vinegar Sauce: Vigorously whisk together vinegar, ketchup, brown sugar, Worcestershire, crushed red pepper, and mustard in a medium bowl until sugar dissolves. Measure 1/2 cup sauce into a small bowl; reserve for slow cooker. Cover remaining sauce (about 2 cups) in medium bowl; set aside for serving.
  • Prepare the Pulled Pork: Pat pork dry with paper towels. Stir together pimenton, brown sugar, salt, mustard, onion powder, celery salt, garlic salt, and pepper in a small bowl; sprinkle all over pork. Heat oil in a large cast-iron skillet or heavy-bottomed pan over high until hot but not smoking. Add pork; cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer pork to a 5- to 6-quart slow cooker. Add beer to skillet; reduce heat to medium, and cook 30 seconds, stirring to scrape up any browned bits from skillet bottom.
  • Pour beer mixture and reserved 1/2 cup sauce over pork in slow cooker. Cover and cook until pork easily pulls away from bone using a fork, 5 to 6 hours on HIGH or 8 to 10 hours on LOW. Remove pork from slow cooker, and transfer to a large heatproof bowl; let stand 15 minutes. Remove and discard bone. Shred meat using 2 forks. Add 1 cup of the reserved sauce from medium bowl to meat, and toss to coat. Serve pork on buns with remaining sauce on the side.
See details


NORTH CAROLINA-STYLE PULLED PORK SANDWICHES - RACHAEL …
north-carolina-style-pulled-pork-sandwiches-rachael image
2011-12-29 Instructions Checklist Step 1 Preheat the oven to 300 degrees . Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in. …
From rachaelraymag.com
Total Time 5 hrs 20 mins
  • Preheat the oven to 300 degrees . Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in.
  • In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy-duty foil and double-wrap the pork.
  • Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4-1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.
  • Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw, if using.
See details


NORTH CAROLINA STYLE PULLED PORK SANDWICHES - RECIPE
north-carolina-style-pulled-pork-sandwiches image
2004-08-01 Put the meat in a large bowl. Chop the reserved crisp bits of fat with a chef’s knife and mix them into the pulled pork. While the meat is still warm, …
From finecooking.com
5/5 (1)
Category Main Course
Cuisine American
Calories 490 per serving
See details


PULLED PORK SANDWICH BY ELIZABETH KARMEL | THE TABLE BY HARRY
While the meat is still warm, mix with enough barbecue sauce (see recipe) to moisten and season the meat, about ¾ cup. To reheat: Place pork in a pan covered tightly with aluminum foil with about ¼ cup additional barbecue sauce in oven at 250° F; remove the pan from the oven and stir the pork occasionally.
From harryanddavid.com
See details


WORLD'S BEST CAROLINA PULLED PORK RECIPE [+VIDEO] - OH SWEET BASIL
2017-02-03 Heat the oven to 225 degrees F. Remove the pork from the brine and place in a roasting dish or 9x13" baking pan as long as the sides don't touch the pan. Pat very dry with paper towels. Remove 2 tablespoons of the dry rub to another ziploc and set aside for after it …
From ohsweetbasil.com
See details


NORTH CAROLINA-STYLE BBQ PULLED-PORK SANDWICHES - KEEPRECIPES
1 (8-pound) bone-in pork shoulder, with skin. 1 head garlic, separated into cloves and peeled. 3/4 cup Memphis Shake, recipe follows. 5 cups apple or other wood chips, soaked in water for at least 30 minutes and drained. 2 batches North Carolina-Style Vinegar BBQ Sauce, recipe follows. 8 to 10 soft hamburger rolls.
From keeprecipes.com
See details


NORTH CAROLINA-STYLE PULLED PORK SANDWICH WITH LEXINGTON COLESLAW
2016-11-29 Instructions. Mix all ingredients together and let sit at least 10 minutes or almost indefinitely in the refrigerator. (*Note, the longer the sauce sits, the hotter it gets since the heat from the red pepper flakes is brought out by the vinegar. Start with ½ tablespoon red pepper flakes and then add more to taste.
From elizabethkarmel.com
See details


EASTERN NORTH CAROLINA CHEATER CHOPPED PORK SANDWICHES
2021-11-29 Cover and rub your pork fully with all your rub. Make sure no parts of the pork are unseasoned. In a dutch oven or large oven safe pot, add your fully seasoned pork and place it in the middle. Pour 1 cup of apple cider vinegar into the dutch oven or pot, around the pork.
From boundedbybuns.com
See details


NORTH CAROLINA PULLED PORK SANDWICHES - WE [HEART] FOOD
North Carolina Pulled Pork Sandwiches 3 tbsp brown sugar, divided 2 tbsp paprika 1 tbsp chili powder 1/2 tbsp ground cumin salt and pepper 1 2.5-lb boneless pork butt, trimmed and halved 1 large smoked ham hock, rinsed 1 cup chicken broth 1/2 cup cider vinegar 3/8 cup (6 tbsp) ketchup 3/4 tsp liquid smoke. Combine 1.5 tablespoons brown sugar, paprika, chili powder, cumin, 1 …
From weheartfood.com
See details


NORTH CAROLINA-STYLE SPICY PULLED PORK SANDWICHES - PAULA DEEN
For the pork, in a small bowl, stir together the salt, garlic powder, black pepper, red pepper flakes, and celery seeds. Using your fingers, rub the spice mixture all over the pork to coat evenly. Place pork in a large resealable plastic bag or a covered bowl; refrigerate overnight.
From pauladeen.com
See details


SMOKED CAROLINA PULLED PORK SANDWICHES RECIPE | TRAEGER GRILLS
For the Vinegar Sauce: In a mixing bowl, combine the apple cider vinegar, 1-1/2 cups water, ketchup, brown sugar, salt, hot red pepper flakes, black pepper and white pepper.
From traeger.com
See details


NORTH CAROLINA-STYLE PULLED PORK WITH VINEGAR SAUCE RECIPE | BON …
2012-01-31 Step 2. Press Warm; set timer for 30 minutes (add or subtract time as needed) and press Start to heat the pressure cooker. Heat oil in pot. …
From bonappetit.com
See details


BBQ PULLED PORK AND COLESLAW: NORTH CAROLINA STYLE
2017-08-02 Here’s a recipe for some low-and-slow North Carolina-style barbecue pulled pork. It may take up to 12 hours to cook over the coals, but the flavor it delivers is definitely worth the wait. This BBQ Pulled Pork recipe uses a rub for the pork and a North Carolina-style mop sauce so the flavor really pops!
From foodchannel.com
See details


NORTH CAROLINA PULLED PORK RECIPE | JAMES BEARD FOUNDATION
Put the pork in a disposable foil pan on the grill. Close the grill, and smoke, monitoring the grill temperature carefully, until the internal temperature of the pork reaches 190°F, 6 to 8 hours. Meanwhile, make the Vinegar Sauce: stir together the vinegar, ketchup, sugar, pepper flakes, salt, and pepper until the salt and sugar dissolve. Reserve.
From jamesbeard.org
See details


NORTH CAROLINA-STYLE PULLED PORK RECIPE - THE SPRUCE EATS
2022-01-04 Ingredients 3 cups cider vinegar 1 tablespoon sugar 1 tablespoon crushed red pepper 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (3 1/2-pound) boneless pork shoulder, or pork butt Kosher salt, to taste Freshly ground black pepper, to taste Steps to Make It Hide Images Gather the ingredients.
From thespruceeats.com
See details


CAROLINA PULLED-PORK SANDWICHES RECIPE | BON APPéTIT
1999-06-30 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...
From bonappetit.com
See details


CAROLINA PULLED PORK SANDWICH RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Carolina Pulled Pork Sandwich Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com
See details


NORTH CAROLINA PULLED PORK RECIPE - BARBECUEBIBLE.COM
Using your fingertips or a fork, pull each piece of pork into thin shreds. Or use a cleaver and cutting board to finely chop it. Transfer the pork to a large foil pan and stir in 1 to 1 1/2 cups Pig Picker Pucker Sauce, enough to keep the pork moist. Cover …
From barbecuebible.com
See details


NORTH CAROLINA PULLED PORK SANDWICHES | DAILY LIFE AT FIVE MARYS!
2021-02-17 Prep time : 20 minutes Smoke time : 7-8 hours Serves : 4-6 people Smoker Pellets : Hardwood pellets in apple wood Ingredients : For The Pulled Pork : 1 5-pound pork butt 2 teaspoon paprika 2 teaspoons brown sugar Kosher salt and pepper to taste For The North Carolina BBQ sauce : 1 1/2 […]
From mary.today
See details


NORTH CAROLINA-STYLE BBQ PULLED PORK SANDWICH | THE DISNEY FOOD …
2022-05-08 Filed Under: Counter-Service, disney california adventure, disney parks, Disneyland Column, Disneyland Resort, Featured Tagged With: barbecue, bbq, California Adventure, Disneyland, family meals, family picnic platter, North Carolina-style BBQ Pulled Pork Sandwich, Paradise Garden Grill, peach cobbler cocktail, review
From disneyfoodblog.com
See details


NORTH CAROLINA INSPIRED PULLED PORK SANDWICH – TRIUMPH FOODS
2021-08-05 Step 1 Prepare either a charcoal or gas grill for indirect cooking. Remove pork from wrapper. Do not trim any excess fat off the meat, this fat will naturally baste the meat and keep it moist during the long cooking time. Brush pork with a thin coating of Olive oil. Season with salt and pepper. Set aside on a clean tray until ready to cook. Step 2
From triumphfoods.com
See details


STUPID-EASY RECIPE FOR NORTH CAROLINA-STYLE PULLED PORK …
2021-09-23 Recipe courtesy of Elizabeth Karmel and adapted from Taming the Flame: Secrets to Hot-and-Quick Grilling and Low-and-Slow BBQ, John Wiley & Sons, April 2005 Satisfy your sweet tooth with this easy-to-make recipe for North Carolina-Style Pulled Pork Sandwiches. Table of contents: Info Ingredients Directions 1. Info for North Carolina-Style Pulled Pork …
From food.amerikanki.com
See details


NORTH CAROLINA PULLED PORK BBQ SANDWICH : RECIPES - COOKING …
Add the pork, apple cider, white vinegar and garlic to a Dutch oven or heavy-duty pot. Make sure to massage the liquid all over the pork. Cover with a tight fitting lid and place in the oven, skin-side up, for 3 hours total cooking time. After 1 1/2 hours, turn the pork over, skin-side down, and baste with the cooking juices.
From cookingchanneltv.com
See details


RECIPE: NORTH CAROLINA-STYLE PULLED PORK SANDWICH - THE SEATTLE …
2013-08-08 1. Mix all ingredients together and let sit at least 10 minutes or up to several weeks in the refrigerator. Note that the longer the sauce sits, the …
From seattletimes.com
See details


NORTH CAROLINA PULLED PORK SANDWICHES : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. North Carolina Pulled Pork Sandwiches : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com
See details


EASTERN NORTH CAROLINA-STYLE PULLED-PORK SANDWICH WITH BBQ SAUCE
Using 2 forks or your fingers, shred the meat into small strips and put it in a big bowl or casserole dish. Chop up the chitlins and mix them in with the meat. While it's still warm, moisten the pork with 1–2 cups of Carolina-style barbecue sauce. Serve it on buns with coleslaw and extra barbecue sauce on the side.
From delishably.com
See details


CAROLINA STYLE PULLED PORK SMOKED RECIPE - HOWTOBBBQRIGHT
2015-08-12 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 Pulled Pork we only use one seasoning on the pork……Salt. That’s it…no sugar or bbq rub at all…just salt.
From howtobbqright.com
See details


CAROLINA PULLED PORK - HEY GRILL HEY
2019-06-04 In a medium saucepan, combine all the ingredients for the BBQ sauce and bring to a boil. Reduce the heat to low and simmer for 25 minutes. Cool completely and set aside to serve with the pork. Remove the shoulder from the foil and shred. Discard the bone and any gristly pieces and pull the rest of the meat into shreds.
From heygrillhey.com
See details


BBQ PULLED PORK SANDWICH WITH CAROLINA VINEGAR SAUCE
Place the Dutch oven over hot campfire coals, adding 6-8 coals to the lid to help cook evenly. Cook for 2 and a half hours, rotating the cold coals for fresh hot ones every 20 minutes. While the meat is cooking, make your vinegar sauce by combining the apple cider vinegar, brown sugar, black pepper and chili flakes.
From thorindustries.com
See details


INSTANT POT NORTH CAROLINA PULLED PORK SLAW SANDWICHES
Select “MANUAL” or “PRESSURE COOK”; use the arrows to cook on high-pressure for 70 MINUTES. Instant pot will indicate "ON" and that means it is coming to pressure; about 20 minutes. Meanwhile, make the North Carolina vinegar-based sauce. In a medium saucepan over medium-low heat, add apple cider vinegar and water.
From swankyrecipes.com
See details


PULLED PORK SANDWICH RECIPES | TASTE OF HOME
Pressure-Cooker Italian Pulled Pork Sandwiches. Enjoy all the flavors of Italian sausage sandwiches with this healthier alternative. —Lia Dellario, Middleport, New York.
From tasteofhome.com
See details


TOP 46 NORTH AFRICAN DESSERT RECIPES
Ingredient: 1/2 boneless pork shoulder (about 4 pounds), trimmed but with a layer of fat left on; 2 tablespoons coarse salt; 5 medium cloves garlic, pressed through a garlic press or …
From tprecipes.com
See details


NORTH CAROLINA STYLE PULLED PORK SANDWICH - GOLD MEDAL WINE …
For the pork: Preheat the oven to 350 degrees. Make small holes all over the pork skin with a thin sharp knife; this will help the skin to render during cooking. Generously sprinkle pork all over with salt and pepper. Add the pork, apple cider, white vinegar, and garlic to a Dutch oven or heavy-duty pot. Make sure to massage the liquid all over ...
From goldmedalwineclub.com
See details


SPANISH STYLE PULLED PORK - THERESCIPES.INFO
How to Make Pulled Pork Sandwiches | Sandwich Recipes... Anne Burrell's Mexican Pulled Pork. How to Make Pulled Pork for a Cuban Sandwich . Meat Church Pulled Pork & Game Day Grub with Matt... Pork Carnitas Empanadas. pulled pork Cazador Tejano Style; Hacer un pulled pork... Smoked Mexican Pulled Pork. Pulled Pork Sandwich on French Baguette with …
From therecipes.info
See details


CAROLINA PULLED PORK SANDWICHES WITH COLESLAW
2015-07-31 North Carolina Barbecue Sauce, recipe below; South Carolina Mustard Sauce, recipe below; If using a rub, sprinkle it thickly over the roast and allow to sit, covered, at room temperature, for 3 hours. Start a fire and place the roast in the smoker on a rack. Place a drip pan beneath the grill as this roast will drip a lot of fat. Smoke the ...
From fieryfoodscentral.com
See details


HOW TO MAKE DELICIOUS CAROLINA PULLED PORK IN A SLOW COOKER
2020-07-16 Remove any string from the pork. Rub the seasoning blend all over the pork. Combine water and cider vinegar; add to the slow cooker. Place pork fat side up in the slow cooker. Cover with lid and cook on low for 6-8 hours, until it reaches an internal temperature of at least 160 degrees. Avoid over-cooking.
From blog.bcbsnc.com
See details


NORTH CAROLINA PULLED PORK SANDWICHES | HY-VEE
Step. 2. Rub roast with garlic salt and black pepper. Place roast in a 3-1/2- or 4-quart slow cooker. Combine vinegar, carbonated beverage and red pepper flakes. Add vinegar mixture to slow cooker. Cover and cook on LOW heat for 10 to 12 hours or on HIGH heat for 5 to 6 hours. Step.
From hy-vee.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Videos

North Carolina Pulled Pork BBQ Sandwiches Recipe | Blue Rhino
495 views-02:16
North Carolina Style Pulled Pork BBQ Sandwiches
3.8K views-06:25
Carolina Pulled Pork Sandwich Recipe | Grill Dome Kamado Cooker
39K views-04:12
NC Pulled BBQ Chicken Sandwiches | Healthy & Easy to Make!
383 views-04:12
NC STYLE BBQ SANDWICH/PULLED PORK CROCK POT
655 views-06:18
Pulled Pork Recipe | Carolina Style Pulled Pork
5.3K views-12:34

Related Search