Carolina Style Pulled Pork
There are so many pulled pork recipes that cooks declare is the best ever. I must admit I have had many that are delicious and some not so good. After experimenting with my fair share of recipes I have developed this combination of sweet, spice and heat that my clients, friends, and family enjoy.
Don’t be intimidated by a number of ingredients. Most of the Dry Rub ingredients you may already have in your pantry and dish rub can be used in many dishes. I keep it on my spice deck as a go-to if I need a little heat and don’t want to use red pepper flakes.
Give this a try and let me know what you think in the comments below.
- 5-8 boneless pork shoulder
- Dry Rub Mix
- ½ cup Paprika
- ½ cup Brown Sugar
- ¼ cup Cumin
- ½ cup Chili Powder
- ¼ cup Cayenne Pepper
- ¼ cup Black Pepper
- 2 Tablespoons Garlic Powder
- Vinegar Sauce
- ½ Cup Apple Cider Vinegar
- ½ Cup White Vinegar
- ½ Cup Brown Sugar
- Dry Rub
- Combine all ingredients
- Roast Pork
- Place pork shoulder in a roasting pan.
- Rub entire surface with dry rub mix
- Cover with foil place in a 375-degree oven
- Bake for 4-5 hours or until pork begins to shred apart easily
- Let cool 1 hour before pulling meat apart
- Once cool and you have pulled the pork apart pour vinegar sauce and toss until completely coated
- Enjoy as a sandwich or pair with a cold salad
- Vinegar Sauce
- In a saucepan over medium heat combine both kinds of vinegar and sugar. Stir until sugar has dissolved. Cool slightly before using.
Use as a blackening spice or any recipe that needs a kick