Carolina Pulled Pork

6-8#                Pork Loin or Butt   (serves 12-18, 4 oz. portions)

2c                    Dry Rub Mix (see below)
1cn                  Beer- Amber Ale or Porter
1c                    Wood chips (Hickory, Mesquite, Apple)
1/2c                 Cider Vinegar
1/2c                 White Vinegar
2Tbsp             Sugar
1Tbsp             Hot Sauce
1 tsp                Red Pepper Flakes
Hoagie or Sub Buns, Sliced Onion, Cole Slaw, Dill Pickle slices
Rub meat with Dry Rub, let rest 30 minutes.  Pre-heat grill or smoker to 400°. Soak wood chips in water, drain, then place in smoker or on grill.  I put chips in small aluminum bread loaf pan in the corner of the grill. Score/Sear meat on grill turning every 10 minutes.  Turn heat down or off to reach 325° and cook meat 2 hours total, turning every 30 minutes.  Check heat regularly to maintain 325-350° temp.  Chips should be producing smoke.  Meat will be cooked (160-170°interior) after 2 hours. Remove from grill, place in large roasting pan or disposable aluminum roasting pan.  Add one can of beer, cover with foil and place in 325° oven for 3-4 hours.
Meat is done when you can shred meat with a fork.  “Pulls apart with a fork, falls off the bone.” Meat can be held until needed (reheat in oven) or served immediately. With two forks shred meat in pan to allow it to soak up any pan juices, pour sauce over meat and toss until absorbed. Serve on bun (toasted) with onion, slaw and pickle garnish. Can add BBQ sauce if you prefer.
Dry Rub
1c        Brown Sugar
1/4c     Emeril Essence or other Cajun Spice
1/4c     Canadian Steak Seasoning
2Tbs   Salt
2Tbs   Paprika
1Tbs   Garlic Powder
1Tbs   Cumin
1Tbs   Black Pepper
1Tbs   Cayenne Pepper (hot) or Chili Powder (Medium)
1Tbs   Thyme

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