Carolina Pulled-Pork Sandwiches

Ingredients:
  • Barbecue Sauce:
  • 1/4 C unsalted butter
  • 6 Tbs. minced onion
  • 1-1/3 C cider vinegar
  • 1-1/3 C ketchup
  • 1 C packed dark brown sugar
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. cayenne pepper

  • Dry Seasoning Rub:
  • 3 Tbs. coarsely ground black pepper
  • 3 Tbs. dark brown sugar
  • 3 Tbs. paprika
  • 2 Tbs. coarse salt
  • 1 tsp. cayenne pepper or chipotle chile powder or 1Tbs. Ancho chili powder
  • 2 untrimmed boneless pork shoulder halves (also known as Boston Butt; about 6 pounds total)

  • Barbecue Mop:
  • 1 C cider vinegar
  • 1/2 C water
  • 2 Tbs. Worcestershire sauce
  • 1 Tbs. coarsely ground pepper
  • 1 Tbs. salt
  • 2 tsp. vegetable oil
  • 1/2 tsp. cayenne pepper or chipotle chile powder

  • Grilling:
  • 8 lb. (about) 100% natural lump charcoal or charcoal briquettes
  • 6 C (about) hickory wood smoke chips, soaked in water at least 30 minutes
Instructions:

For Sauce: Melt butter in heavy large saucepan over medium heat. Add onion and sauté 3 minutes. Add remaining ingredients and bring to boil, stirring frequently. Reduce heat and simmer until sauce is reduced to 2-2/3 cups, stirring occasionally, about 30 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 week ahead. Cover and refrigerate.)


Make Dry Rub:

Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight.)


Place pork, fat side up, on a work surface. Cut each piece lengthwise in half. Place on a 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 all ingredients in 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 225F to 250F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 195-205F, brushing with cold mop every 45-90 minutes, about 6 hours total. Add more charcoal as needed to maintain 225F to 250F 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 degree oven about 30 minutes.

Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw of your choosing. Cover with tops of buns.


Date Added:September 03, 2005
Classification:Burgers, Sandwiches & Pizza
Source:Bon Appetit
Meals:Lunch, Dinner
Course:Main Course
Preparations:

Grill, Marinate

Notes:

2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007