Classic North Carolina Pulled Pork Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CAROLINA STYLE PULLED PORK SANDWICH



Carolina Style Pulled Pork Sandwich image

I like to call this "The Worlds Greatest Sandwich". Cooked overnight in a crock pot, the meat is tender, juicy, and messy..the way a BBQ sandwich should be. Top it with your favorite cole slaw, and you have one tasty meal. This is South Carolina style BBQ. (Thanks for everyone who clarified that for me)

Provided by graftonr

Categories     One Dish Meal

Time 9h

Yield 18-22 serving(s)

Number Of Ingredients 27

2 onions, quartered
2 tablespoons light brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon black pepper
4 -6 lbs boneless pork butt
3/4 cup apple cider vinegar
4 teaspoons Worcestershire sauce
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard (ie ( Colman's)
1/2 teaspoon garlic salt
1/4 teaspoon cayenne (Spice it up a bit with 1/2 tspn)
1 cup american style prepared yellow mustard (i.e. French's. Not Dijon, Gulden's, or any other type of spicy mustard.)
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup apple cider vinegar
1/4 cup water
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke
20 buns
1 lb Coleslaw

Steps:

  • The Meat --.
  • Place the quartered onions in a crock pot.
  • Combine brown sugar, paprika, salt and pepper: rub over the roast.
  • Place the roast over the onions in the crock pot.
  • Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.
  • Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
  • Cook on low for 8 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
  • While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
  • Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
  • Remove the onions and chop to a fine consistency.
  • Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
  • Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
  • To serve, spread barbecue sauce on bottom of a hearty bun.
  • Put layer of pulled pork on bun. Spread barbecue sauce over meat.
  • Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw.
  • Spread top of bun with more sauce.
  • Grab a fist full of napkins, and enjoy.

Nutrition Facts : Calories 453.2, Fat 20.6, SaturatedFat 7, Cholesterol 71.9, Sodium 762.4, Carbohydrate 40.5, Fiber 2.6, Sugar 14.3, Protein 24.8

NORTH CAROLINA PULLED PORK



North Carolina Pulled Pork image

I got this from an North Carolina native and it is the best. It is pretty much foolproof. This is made in the slow cooker.

Provided by skibunny2k

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 9h15m

Yield 6

Number Of Ingredients 5

2 pounds pork shoulder roast
salt and ground black pepper to taste
½ cup ketchup
½ cup brown sugar
⅓ cup red wine vinegar

Steps:

  • Preheat slow cooker on Low for 15 minutes.
  • Season pork shoulder with salt and pepper; place pork in preheated slow cooker. Mix ketchup, brown sugar, and vinegar in a bowl; pour over pork.
  • Cook on Low for 8 hours. Transfer pork to a large platter and slice into 3 to 4 pieces. Shred meat with 2 forks and return to slow cooker. Continue to cook for 1 hour.

Nutrition Facts : Calories 209 calories, Carbohydrate 17.8 g, Cholesterol 56.8 mg, Fat 6.4 g, Fiber 0.1 g, Protein 19.7 g, SaturatedFat 2.3 g, Sodium 265.1 mg, Sugar 16.3 g

CLASSIC NORTH CAROLINA PULLED PORK



Classic North Carolina Pulled Pork image

Smoky, sweet, tangy, and tender: North Carolina-style pulled pork is perfect for sharing with friends at backyard barbecues. The deep flavor comes from rubbing the meat with sugar and spices and then low, slow cooking -- just the right pace for this time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time P1DT8h30m

Number Of Ingredients 17

1/2 boneless pork shoulder (about 4 pounds), trimmed but with a layer of fat left on
2 tablespoons coarse salt
5 medium cloves garlic, pressed through a garlic press or mashed to a paste
2 tablespoons safflower oil
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1 tablespoon sweet paprika
3/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/4 teaspoon dried thyme
1 cup white vinegar
1/3 cup ketchup
1/3 cup packed light-brown sugar
1 tablespoon coarse salt
3/4 teaspoon red-pepper flakes
1 teaspoon freshly ground black pepper
Potato buns, coleslaw, thinly sliced seedless cucumber, and pickles, for serving

Steps:

  • Season pork all over with salt. Cover with plastic wrap and refrigerate overnight. The next day, stir together garlic and oil. Mix together sugars, paprika, pepper, mustard, and thyme. Rub oil mixture over pork, then sugar mixture. Let stand while you heat grill.
  • Open grill vents. Prepare a chimney with 80 charcoal briquettes; place on small lower grate. Ignite; let burn until top layer is turning ash gray, about 20 minutes. Place a small disposable roasting pan on one side of grate. Add 2 cups hot water. Pour coals in on other side. Top with main grill grate.
  • Place pork on grill, over pan of water. Cover grill with lid, keeping top and bottom vents halfway open. Every hour, add briquettes (about 16) as needed to keep grill temperature at a steady 300 degrees. Cook until a thermometer inserted in thickest part of pork registers about 200 degrees, 7 to 8 hours.
  • Let meat stand 20 minutes before pulling apart with two forks. Meanwhile, whisk together sauce ingredients in a bowl. Toss pulled pork with 1 cup sauce. Pile pork on buns, then top with slaw and cucumber. Serve, with pickles and remaining sauce on the side.

NORTH CAROLINA-STYLE PULLED PORK



North Carolina-Style Pulled Pork image

This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite.

Provided by Doug

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 15h

Yield 10

Number Of Ingredients 19

1 tablespoon mild paprika
2 teaspoons light brown sugar
1 ½ teaspoons hot paprika
½ teaspoon celery salt
½ teaspoon garlic salt
½ teaspoon dry mustard
½ teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon salt
8 pounds pork butt roast
2 cups cider vinegar
1 ⅓ cups water
⅝ cup ketchup
¼ cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 pounds hickory wood chips, soaked

Steps:

  • 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 into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
  • Prepare a grill for indirect heat.
  • Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
  • Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
  • 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 dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 12.1 g, Cholesterol 134.9 mg, Fat 23.1 g, Fiber 0.8 g, Protein 39.1 g, SaturatedFat 8.3 g, Sodium 1698.4 mg, Sugar 10.1 g

CAROLINA-STYLE PORK BARBECUE



Carolina-Style Pork Barbecue image

I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 14 servings.

Number Of Ingredients 15

1 boneless pork shoulder butt roast (4 to 5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
14 hamburger buns, split
1-3/4 pounds deli coleslaw

Steps:

  • Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.

EASTERN NORTH CAROLINA BARBECUE



Eastern North Carolina Barbecue image

Provided by Food Network

Categories     main-dish

Time 10h50m

Yield 6 large servings

Number Of Ingredients 8

1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder)
Kosher salt
Barbecue Sauce, recipe follows
2 cups apple cider vinegar
2 tablespoons crushed red pepper
1/2 tablespoon chopped fresh garlic
1/2 tablespoon kosher salt
1 tablespoon freshly ground black pepper

Steps:

  • Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil. Preheat the oven to 225 degrees F. Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and Barbecue Sauce, to taste. Serve with more Barbecue Sauce on the side.
  • In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.

CAROLINA BBQ RUB



Carolina BBQ Rub image

Make a classic Carolina-style barbecue rub recipe with sweet and heat. Use it next time you want to make a traditional pulled pork.

Provided by Derrick Riches

Categories     Spice Mix

Time 10m

Yield 8

Number Of Ingredients 8

1/4 cup (60 milliliters) paprika
2 tablespoons (30 milliliters) salt
2 tablespoons (30 milliliters) white sugar
2 tablespoons (30 milliliters) brown sugar
2 tablespoons (30 milliliters) ground cumin (cumin powder)
2 tablespoons (30 milliliters) chili powder
2 tablespoons (30 milliliters) freshly ground black pepper
1 tablespoon cayenne pepper

Steps:

  • Gather the ingredients.
  • In a small bowl, combine paprika, salt, white sugar, brown sugar, ground cumin, chili powder, black pepper, and cayenne pepper. Use as a dry rub on pork, chicken, beef, lamb, and vegetables. Make sure that the rub has a fine consistency and that the brown sugar leaves no clumps.
  • To apply the rub, gently pat it on all surfaces of the meat and cook as directed.

Nutrition Facts : Calories 50 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 1808 mg, Sugar 6 g, Fat 1 g, ServingSize 1 cup (serves 8), UnsaturatedFat 0 g

More about "classic north carolina pulled pork recipes"

CAROLINA PULLED PORK - HEY GRILL HEY
carolina-pulled-pork-hey-grill-hey image
2020-04-02 Carolina Pulled Pork is one of those classic American BBQ styles that everybody needs to try at least once! Rich, savory smoked pork shoulder is …
From heygrillhey.com
5/5 (16)
Calories 245 per serving
Category Main Dish
  • In a small bowl, combine all the ingredients for the rub and apply liberally on all sides of the pork shoulder. Place the rubbed shoulder in the smoker and close the lid.
  • In a glass bowl, combine all the ingredients for the mop sauce. Apply the mop sauce to the pulled pork every hour. Smoke the pork shoulder, while mopping hourly, for 8-10 hours or until the internal temperature of the meat reaches 200 degrees F.
  • Remove the shoulder from the smoker, cover tightly with foil, and allow to rest for an hour before shredding and serving.


BEST CAROLINA PULLED PORK RECIPE — HOW TO MAKE CAROLINA ...
best-carolina-pulled-pork-recipe-how-to-make-carolina image
2020-04-26 In a medium bowl, stir together brown sugar, salt, paprika, cumin, oregano, chili powder, and a few cranks of freshly ground black pepper. Rub all …
From delish.com
5/5 (1)
Author Redcoffee
Cuisine Southern
Total Time 3 hrs 15 mins
  • In a medium bowl, stir together brown sugar, salt, paprika, cumin, oregano, chili powder, and a few cranks of freshly ground black pepper.


NORTH CAROLINA PULLED PORK RECIPE - TARA TEASPOON
north-carolina-pulled-pork-recipe-tara-teaspoon image
2019-09-07 Pulled pork in the slow cooker or multi cooker: North Carolina Pulled Pork; North Carolina BBQ. Heat up the grill (but not too hot!) for this …
From tarateaspoon.com
5/5 (1)
Total Time 7 hrs
Category Main Course
Calories 288 per serving
  • Let your 5 to 7 pound pork shoulder stand at room temperature 1 hr. Score the skin in a crosshatch pattern (forming 1-inch diamonds); avoid cutting into meat. Rub all over with 4 tablespoons Terrific 10 Rub. Place, skin-side up, in an aluminum pan, or a foil lined baking pan.
  • Set aside a few cups of Mop Sauce for serving. Heat grill to medium low (275°F) for indirect cooking and arrange smoker box or wood chips in grill. Place pork in the pan away from the heat. Cook with the grill covered, basting meat with Mop Sauce every 30 min, until fork-tender and an instant-read thermometer registers 190°F, 5 to 6 hrs total.
  • Let pork rest 15 min, then shred with a fork or gloved hands, discarding large pieces of fat. Serve drizzled with some reserved Mop Sauce.


BARBECUE SAUCE RECIPE: NORTH CAROLINA VINEGAR SAUCE - MEATWAVE
barbecue-sauce-recipe-north-carolina-vinegar-sauce-meatwave image
2010-08-03 I made this sauce again last night for a family bbq sandwich night. Some of my pop's Tennessee tomato based sauce cooked on the pulled pork …
From meatwave.com
Servings 2
Total Time 10 mins
  • Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature.


SLOW COOKER NORTH CAROLINA PULLED PORK - CLASSIC RECIPES
slow-cooker-north-carolina-pulled-pork-classic image
2019-06-04 Place the roast in the slow cooker with about 1/2 cup of water and cook for 8 to 10 hours or until very tender. Drain thoroughly and discard excess …
From classic-recipes.com
Servings 10-12
Total Time 10 hrs 20 mins


EASTERN NORTH CAROLINA STYLE BBQ SAUCE RECIPE - KAMADO JIM
eastern-north-carolina-style-bbq-sauce-recipe-kamado-jim image
2014-08-17 December 30, 2016 at 7:31 pm. The oldest east Carolina recipe I know of. 2 cups cider vinegar. 2 tbsp brown sugar. 2 tbsp or less crushed cayenne pepper. A little salt and onion wedge. 3 to 4 ounce piece of fatty, salt cured …
From kamadojim.com


INSTANT POT NORTH CAROLINA PULLED PORK ... - SWANKY RECIPES
2019-09-30 Two North Carolina sauce recipes and 1 great instant pot meal: You’re getting the BEST Instant Pot Pulled Pork recipe to date plus I’ve included the original NC recipe in the …
From swankyrecipes.com
Cuisine American
Total Time 1 hr 30 mins
Category Main Course
Calories 484 per serving
  • Trim off any large pieces of fat from the surface of the pork. Alternatively, you can use a beef chuck roast if you want to make this with beef. The beef has the same directions as the pork so trim it too.
  • In Instant Pot(pressure cooker) insert, add 1 tbsp oil. Turn Instant Pot “ON” then press “SAUTEE”. Sautee/sear meat chunks in batches of medium heat, flipping once to brown each side. This is optional but adds a lot of flavors.


COLE COOKS: NORTH CAROLINA VINEGAR COLESLAW RECIPE - FUN ...
2019-09-14 Go To Recipe North Carolina style pulled pork is easy to make. Our preferred method is to […] My last name is Cole but normally I hate coleslaw because it has …
From fundiegofamily.com
Cuisine American
Category Side Dish
Servings 8
Estimated Reading Time 5 mins
  • To make the sauce combine ingredients in a pan. Whisk to dissolve salt and sugar. Bring to a boil, reduce heat and simmer. Let cool and store in a jar.
  • Prepare North Carolina BBQ Vinegar Sauce. Shred cabbage and carrots using a knife or mandoline. Place in bowl. Combine 1 cup of vinegar sauce and a half cup of oil. Add to sliced cabbage and mix well.


EASY CAROLINA PULLED PORK RECIPE - NO SPOON NECESSARY
2019-05-12 This is the ONLY Carolina Pulled Pork recipe you will ever need! Massaged with a flavorful rub, quickly seared on the stovetop for flavor and braised in the slow cooker for ease …
From nospoonnecessary.com
5/5 (13)
Calories 156 per serving
Category Entree
  • For the Dry Rub: Combine all the dry rub ingredients in a small mixing bowl. Remove 2 tablespoons of the rub and set aside. Pat Pork Butt dry and sprinkle ½ of the dry rub on top of the pork. Massage the seasoning thoroughly into pork. Flip the pork butt over and repeat with remaining dry rub. OPTIONAL for most flavor: Wrap the pork butt tightly in plastic wrap and place on a roasting pan, baking dish, or half sheet pan. Place in the refrigerator and allow to rest for an hour, or preferably overnight. (If refrigerated, allow the pork to sit at room temperature for 30 minutes before browning to remove the chill)
  • Brown the Pork Butt: Heat the oil in a Dutch oven or large skillet over medium-high heat. Add the pork and cook, turning occasionally, until well browned on all sides, about 5-10 minutes total. (The pork will brown fast because of the sugar in the dry rub. Watch it carefully and do not let it burn.) . Remove the pork and transfer it to the slow cooker, fat cap facing UP.
  • Slow Cook: Add the beer, vinegar and liquid smoke to the slow cooker. Cover and cook on LOW, flipping the pork over once or twice during cooking, for 8-10 hours or until the pork is fork tender and an internal temperature of 195 degrees.
  • When pork is done cooking, remove it from the slow cooker and transfer it to a clean work surface. Loosely tent with aluminum foil and allow to rest for 30 minutes, or until cool enough to handle. Using two forks, shred (“pull”) the pork. Toss the pork with half or all of the reserved dry rub.


BIG DADDY'S CAROLINA-STYLE BARBECUE SAUCE RECIPE
2021-04-18 Use this sauce both on the traditional Carolina pulled pork and on grilled chicken. The tanginess from the mustard and vinegar and a hint of liquid smoke complement grilled meat beautifully. The sauce is also a tasty addition to fries and potatoes and other classic side dishes. "Big Daddy," one of our readers, generously shared this recipe with us. And it doesn't …
From thespruceeats.com
Estimated Reading Time 4 mins


CROCKPOT CAROLINA BARBECUE PULLED PORK RECIPE
2009-03-20 The classic application for Carolina pulled pork is to eat it as a sandwich (though probably not so classic on ciabatta. I may have mentioned I’m from California). But don’t let your imagination stop there. Add it to chili, make it into nachos (tortilla chips, salsa, sour cream, ranch beans and pulled pork topped with cheese. Yes, I have eaten this), make it into tacos instead …
From thedomesticfront.com
4.9/5 (15)
Category Slow Cooker
Cuisine American
Total Time 8 hrs 15 mins


CAROLINA-STYLE PULLED PORK : RECIPES - COOKING CHANNEL
2012-07-13 This is the classic eastern North Carolina sauce, which doesn't include tomato. The combination of this and pork butt create the staple Carolina Pulled Pork--our quintessential dish. Combine all the ingredients in a lidded container and shake well. Use immediately or store for later use in the refrigerator, where it will keep for months. Shake ...
From cookingchanneltv.com
Servings 10-15
Category Main-Dish


NORTH CAROLINA COLESLAW RECIPE - CLASSIC RECIPES
2018-07-19 North Carolina Coleslaw Recipe by Diana Rattray, Updated: July 19, 2018. Diana Rattray This coleslaw is great on pulled pork sandwiches. This colelaw is made with a briefly cooked vinegar, sugar, and oil mixture, along with celery seed and other seasonings. Prep Time: 12 minutes . Cook Time: 3 minutes. Total Time: 15 minutes. 1 pound finely shredded cabbage; …
From classic-recipes.com
Servings 6
Total Time 15 mins


AUTHENTIC PULLED PORK RECIPES
CLASSIC NORTH CAROLINA PULLED PORK. Smoky, sweet, tangy, and tender: North Carolina-style pulled pork is perfect for sharing with friends at backyard barbecues. The deep flavor comes from rubbing the meat with sugar and spices and then low, slow cooking -- just the right pace for this time of year. Provided by Martha Stewart. Categories Food & Cooking …
From tfrecipes.com


CLASSIC PULLED PORK SANDWICH RECIPE. - BARBECUE KNOW HOW
The classic pulled pork sandwich is an old favorite in barbecue circles everywhere. And no wonder; it’s delicious, smoky, spicy and oh so satisfying. I remember the first time I had one; it was love at first bite. In fact, it’s why I started barbecuing in the first place. The moist, tender pork, tangy barbecue sauce, cool, crisp coleslaw, all brought together in a symphony of flavors on a ...
From barbecue-know-how.com


CLASSIC CAROLINA STYLE PULLED PORK SANDWICHES - KAMADO …
2020-06-18 I cover the pork butt in salt, pepper, and garlic mixture. Then i cooked it for about 4 hours with apple wood and hickory. I basted it a few times with my Carolina vinegar sauce (directions below.) Once the butt was up to about 165, I wrapped it with more of the vinegar sauce. I let it cook wrapped for about 3 hours. After that, I let it rest for one hour in the cooler. …
From kamadoguru.com


CAROLINA BBQ RUB - BBQ RUBS
Carolina BBQ Rub This is a fantastic, classic-style Carolina barbecue rub recipe. Try this rub next time you want to make a traditional Carolina Pulled Pork or even a couple racks of ribs. 1/4 cup/60 mL paprika 2 tablespoons/30 mL salt 2 tablespoons/30 mL sugar 2 tablespoons/30 mL brown sugar 2 tablespoons/30 mL ground
From bbqrubs.com


CLASSIC SOUTHERN BARBECUE SAUCE RECIPE - ALL INFORMATION ...
Classic Southern Barbecue Sauce Recipe - The Spruce Eats best www.thespruceeats.com. Steps to Make It. Gather the ingredients. Heat the vegetable oil in a medium saucepan. Add the minced garlic and cook for 15 to 30 seconds until it becomes fragrant. Add the ketchup, cider vinegar, water, Worcestershire sauce, sugar, paprika, bay leaf, Tabasco sauce, cayenne …
From therecipes.info


PULLED PORK CROCKPOT RECIPES - NORTH CAROLINA STYLE.
Pulled Pork Crockpot Recipes North Carolina Style. Pulled Pork Crockpot Recipes. Pork shoulder cooked low and slow is succulent and tender, is the ideal cut for crockpot recipes. Pulled pork is not a particular cut, this classic southern dish is simply a recipe using a pork roast, a dry rub, cooking at a long low temperature until the meat falls apart. When it comes to …
From themeatsource.com


STICKY FINGERS
Recipes; Find Sauce; About; North Carolina Pulled Pork Sliders. Cooking Time: 15 minutes. Total Servings: Serves 2. Ingredients. Sticky Fingers Carolina Classic BBQ Sauce : 2 oz: Pulled pork: 8 oz: Coleslaw, prepared: 2 oz: Red onions, sliced into rings: 8: Pickle chips: 12: Slider buns: 4: Directions. Toast the slider buns and spread 1 tablespoon of Carolina Classic BBQ …
From stickyfingerssauce.com


CLASSIC PULLED PORK RECIPE | RECIPE | PULLED PORK ...
Jul 6, 2015 - Smoky, sweet, tangy, and tender: North Carolina-style pulled pork is perfect for sharing with friends at backyard barbecues. The deep flavor comes from rubbing the meat with sugar and spices and then low, slow cooking -- just the right pace for this time of year.
From pinterest.com


Related Search