Carolina Style Pulled Pork
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- 7-9 lb
- pork shoulder butt
- olive oil
- salt and pepper
- 1/4 c
- liquid smoke
- 1 pkg
- shredded cabage, coleslaw style (optional)
- 2 c
- apple cider vinegar
- 1/2 c
- 1/4 c
- packed brown sugar
- 1/2 Tbsp
- ground white pepper
- 1/2-1 Tbsp
- red chili flakes
- 1/2 tsp
- ground black pepper
Add enough water to cover the bottom of the roaster in about 1/2" of water. Add liquid smoke to water.
Do not trim any excess fat from the pork.
Brush pork with a thin coat of olive oil. Season with salt & pepper.
Set pork shoulder on cooking rack above the water with the fat-back facing up. The fat will naturally baste the meat during the long cooking time so there is no need to turn the meat.
Cover and cook for 4-5 hours, or until a meat thermometer inserted into the middle of the pork reads 190-200 degrees F.
Meat should be fall-apart tender.
Pull or chop meat, remove any burnt pieces of fat.
You can also cook the pork on the grill using hickory wood chips soaked in water and indirect heat cooking method.
Mix all ingredients for the sauce together in a non-reactive bowl and refrigerate until meat is done. (minimum of 30 minutes)
If you are making the coleslaw make a second batch of the vinegar sauce. Toss the cabbage with sauce until well mixed and not quite wet (you may have sauce left over). Refrigerate for a minimum of 2 hours.
*This is really to taste. I use all of the sauce, but recommend adding 1 cup to the meat, then put the rest in a bowl & set out with the buns so individuals can add more if they like.