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carolina pulled pork with 2 different bbq sauces

(3 RATINGS)
370 Pinches 3 Photos
KimmiK avatar
Cullowhee, NC
Updated on Oct 15, 2011

This is a Carolina staple. Western North Carolina has tomato-based BBQ Sauce, while Eastern North Carolina has vinegar-based BBQ Sauce. Even though I live in Western NC, I like the eastern sauce better. Shhhh don't tell anyone....

Rate
prep time 1 Hr
cook time 14 Hr
method ---
yield 12 - 14

Ingredients

  • PULLED PORK:
  • 1 cup dijon mustard
  • 2 tablespoons brown sugar, dark
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon sweet paprika
  • 1 tablespoon onion powder
  • 1 teaspoon liquid smoke flavoring
  • 1 - 12-14 pounds pork shoulder butt, bone-in with skin
  • EASTERN NORTH CAROLINA BBQ SAUCE:
  • 1 cup reserved roasting juices from pulled pork
  • 1 cup white wine vinegar
  • 1 cup apple cider vinegar
  • 2 tablespoons brown sugar, dark
  • 1 tablespoon sweet paprika
  • - salt & pepper, to taste
  • - tabasco, to taste
  • WESTERN NORTH CAROLINA BBQ SAUCE:
  • 1 cup reserved roasting juices from pulled pork
  • 1/3 cup honey
  • 1/3 cup molasses
  • 1 head - garlic, broken into unpeeled cloves
  • 2 tablespoons cumin seeds, whole
  • 3 tablespoons coriander seeds, whole
  • 1 tablespoon black peppercorns, whole
  • 8 small dried chilies
  • 2 - bay leaves
  • 3 tablespoons tomato paste
  • 3 - 16 oz. cans whole peeled tomatoes, with juice
  • 1 quart distilled white vinegar
  • 4 cups water
  • 1/4 cup salt

How To Make carolina pulled pork with 2 different bbq sauces

  • Step 1
    PULLED PORK: Preheat oven to 275 degrees F. In a medium bowl, whisk the mustard with the brown sugar, salt, pepper. paprika, onion powder & liquid smoke. Set the pork shoulder, fat side up, in roasting pan. Brush pork with the mustard mixture. Roast, uncovered, for 13 hours, until the meat is very tender & is pulling away from the shoulder bone.
  • Step 2
    Tilt the pan & pour the roasting juices into a medium bowl; you should have about 1 1/4 C. Refrigerate the juices for 30 minutes. Skim off the fat before using.
  • Step 3
    Transfer the pork to a work surface & let rest for 30 minutes. Pull the meat off of the bones; discard the bones, gristle, skin & fat. Using tongs & a fork, your fingers or two forks (this way is the best), finely shred the meat & transfer it to a large bowl. Toss the shredded meat with 1/4 C of the reserved roasting juices & serve with your choice of BBQ Sauce.
  • Step 4
    EASTERN NORTH CAROLINA BBQ SAUCE: In a medium bowl, combine roasting juices with white wine vinegar & cider vinegar. Add brown sugar & paprika, stirring to dissolve the sugar. Season with salt, pepper & tabasco & enjoy!
  • Step 5
    WESTERN NORTH CAROLINA BBQ SAUCE: Combine the roasting juices, honey, molasses, garlic, cumin, coriander, peppercorns, chiles & bay leaves in a large stockpot over medium-low heat. Cook for 30 minutes, stirring occasionally. The garlic will darken & the mixture will be very thick & fragrant. Add the tomato paste & tomatoes & cook for 15 minutes, stirring frequently to break up tomatoes. Stir in the vinegar, water & salt. The sauce should be thin. Simmer the sauce, uncovered, for at least 2 hours & as long as 4 hours, stirring occasionally. Puree the sauce in a blender or food processor; some spices will still remain whole. The sauce should be rather watery & look similar to a brothy tomato soup.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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