CAROLINA PORK BARBEQUE (SHREDDED)

FANNIE MCCOY

By
@ZAYDEN2

MOUTH-WATERING IS ALL I CAN SAY


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Serves:

10

Prep:

1 Hr

Cook:

6 Hr

Ingredients

1 Tbsp
mild paprika
2 tsp
light brown sugar
1 1/2 tsp
hot paprika
1/2 tsp
celery salt
1/2 tsp
garlic salt
1/2 tsp
dry mustard
1/2 tsp
ground black pepper
1/2 tsp
onion powder
1/4 tsp
salt
8 lb
pork butt roast
2 c
cider vinegar
1 1/3 c
water
5/8 c
ketchup
1/4 c
brown sugar, firmly packed
5 tsp
salt
4 tsp
crushed red pepper flakes
1 tsp
ground black pepper
1 tsp
ground white pepper
2 lb
hickory wood chips,soaked
bag of coals

Directions Step-By-Step

1
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 ONTO THE ROAST ON ALL SIDES. WRAP IN PLASTIC WRAP AND REFRIGERATE 8 HOURS OR OVER NIGHT.
2
PREPARE A GRILL FOR INDIRECT HEAT
3
SPRINKLE A HANDFUL OF SOAKED WOOD OVER COALS, OR PLACE IN THE SMOKER BOX OF A GAS GRILL. PLACE PORK BUTT ROAST ON THE GATE OVER A DRIP PAN. COVER GRILL, AND COOK PORK AT LEAST 6 HOURS OR UNTIL THE INTERNAL TEMPERTURE REACHES A MINIMUM OF 160*F. (71 DEGREES C. )CHECK HOURLY, ADDING FRESH COALS AND HICKORY CHIPS AS NECESSARY TO MAINTAIN HEAT AND SMOKE.
4
REMOVE PORK FROM HEAT AND PLACE ON A CUTTING BOARD. ALLOW THE MEAT TO COOL FOR 15 MIN.THEN SHRED INTO BITE-SIZE PIECES USING TWO FORKS. THIS REQUIRES PATIENCE.
5
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 DISOLVED. PLACE SHREDDED PORK AND VINEGAR SAUCE IN A LARGE ROASTING PAN,AND STIR TO COAT PORK.
6
SERVE IMMEDIATELY OR COVER AND KEEP WARM ON THE GRILL FOR UP TO ONE HOUR UNTIL SERVING.

About this Recipe

Course/Dish: Pork