My Carolina BBQ
Featured Pinch Tips Video
- 6 or 7 lb
- bonless pork shoulder
- 4 bottle
- wells sauce (or any vinegar based bbq sauce
1I take my Bonless Pork Roast and use a long tined fork and poke holes everywhere I can...useing a Dutch oven I pour 1 bottle of Wells sauce over forked pork shoulder...cover and refriderate .....EVERY 2 hours I pull this back out and poke again and just before I go to bed I pour my 2nd bottle of Wells Sauce over the pork shoulder..REFRIDERATE overnight
21st thing in the mornibg I pull my shoulder out and DISGAUARD THE MARINADE....then depending on the method you choose to cook the Shoulder ( i use a Weber Kettle indirect method)Oven I bake at 300 deg. for about 4 hours or until pork falls apart...same would be for a Crock Pot...done when Pork falls apart....
3When done I remove from cooking method and start to pull apart(use rubber gloves) so as to make nice pulled BBQ for the buns.....here comes the 3rd bottle of Wells Sauce...mix well and save for your BBQ....
4Now I make my own Cole Slaw but you can use your favorite recipe for this step: Toast your Deli style Kaiser Rolls in the oven and when toasted remove and place on platter top with Pulled BBQ and Slaw >>and sit back and wait for the ohhs an awws<<
YOUR 4TH BOTTLE OF WELLS SAUCE IS FOR YOUR GUESTS
JUST IN CASE THEY WOULD LIKE MORE