North Carolina Pulled Pork BBQ Sandwiches
Cooking this roast long and slow makes for a tasty, tender sandwich."My husband loved this! He thought it was good before I even added any BBQ sauce to the sandwiches!" - jenbuellbarlow
Yield: 10 Ready in 45 minutes
favorite of 195 people 68 people want to try
|5 lbsboneless pork shoulder roast; (up to 5.5-lbs)|
|2 cupsCider vinegar|
|1/4 cupBrown sugar; packed|
|1 tablespoonRed pepper flakes|
|1 tablespoonWorcestershire Sauce|
|Hot pepper sauce|
|10 hamburger buns; (up to 12), split and toasted|
|4 cupswood chips; (use hickory or oak chips for the best flavor)|
North Carolina Pulled Pork BBQ Sandwiches Preparation
In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside.
At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. Rub meat with salt and black pepper. In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the drained wood chips over the coals. Place meat on grill rack over drip pan. Cover and grill about 4 hours or until meat is very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips and hot water every 1 to 1 1/2 hours. Remove meat from grill; cover with foil and let stand for 20-30 minutes. Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. If desired, top meat with coleslaw. Serve remaining sauce on the side.
Republished with permission, National Pork Council
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