Try this Carolina Pulled Pork recipe, or contribute your own.

Still searching for what to cook ?

Name: Carolina Pulled Pork
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Head garlic separated; 4 c White vinegar; 2 lb Boneless fresh pork butts;; 1/3 c Molasses; 2 Bay Leaves; 3 tb Tomato paste; 1 tb Whole black peppercorns; 4 c Water; 1/3 c Honey; 1/4 c Salt; 3 14.5-oz cans whole tomatoes peeled juice; 8 sm Dried chilies; 2 tb Ground coriander; 2 tb Cumin seeds

Find the most delicious recipes here

INGREDIENTS

1 Head garlic ; separated
4 c White vinegar
2 lb Boneless fresh pork butts;
1/3 c Molasses
2 Bay Leaves
3 tb Tomato paste
1 tb Whole black peppercorns
4 c Water
1/3 c Honey
1/4 c Salt
3 14.5-oz cans whole tomatoes peeled ; juice
8 sm Dried chilies
2 tb Ground coriander
2 tb Cumin seeds

Servings

INSTRUCTIONS

Directions: Sauce - In a large stock pot, combine honey, molasses, garlic, cumin, coriander, peppercorns, chilies and bay leaves. Bring to a boil over medium-low heat. Simmer for 30 minutes. Add the tomato paste, tomatoes and cook for 15 minutes. Stir in vinegar, water and salt and simmer uncovered for 2 1/2 hours, stirring occasionally. After simmering, let cool and puree sauce in a blender. Split the sauce in half and use one half to marinade the pork. Cover the pork butts with the sauce and marinate for at least one days, preferably two. Place pork on rack in a roasting pan and place in a 200 degree oven for about 3 hours. After 3 hours, begin basting with sauce every 30 minutes. Four hours into cooking, turn the pork over and cook for another 2 hours. The pork is ready when the internal temperature is 150-160 degrees. Remove pork from oven and let cool. To chop the pork, slice against the grain and chop into pieces. To shred, pull apart with fork and fingers. Place the pork in a large bowl and toss with reserve sauce. Serve with buns and extra sauce.

NOTES

Alert editor

Carolina Pulled Pork

1 Head garlic separated
4 c White vinegar
2 lb Boneless fresh pork butts;
1/3 c Molasses
2 Bay Leaves
3 tb Tomato paste
1 tb Whole black peppercorns
4 c Water
1/3 c Honey
1/4 c Salt
3 14.5-oz cans whole tomatoes peeled juice
8 sm Dried chilies
2 tb Ground coriander
2 tb Cumin seeds

Directions:    Sauce - In a large stock pot, combine honey, molasses, garlic, cumin,  coriander, peppercorns, chilies and bay leaves. Bring to a boil over  medium-low heat. Simmer for 30 minutes. Add the tomato paste,  tomatoes and cook for 15 minutes. Stir in vinegar, water and salt and  simmer uncovered for 2 1/2 hours, stirring occasionally. After  simmering, let cool and puree sauce in a blender. Split the sauce in  half and use one half to marinade the pork. Cover the pork butts with  the sauce and marinate for at least one days, preferably two. Place  pork on rack in a roasting pan and place in a 200 degree oven for  about 3 hours. After 3 hours, begin basting with sauce every 30  minutes. Four hours into cooking, turn the pork over and cook for  another 2 hours. The pork is ready when the internal temperature is  150-160 degrees. Remove pork from oven and let cool. To chop the  pork, slice against the grain and chop into pieces. To shred, pull  apart with fork and fingers. Place the pork in a large bowl and toss  with reserve sauce. Serve with buns and extra sauce.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (4324g)
Recipe Makes: 1

Calories: 3268
Calories from Fat: 1255 (38%)

Amt Per Serving		% DV

	Total Fat 139.5g	186 %
	Saturated Fat 46g	230 %
	Monounsaturated Fat 61.4g
	Polyunsanturated Fat 17.2g
Cholesterol 544.3mg		167 %
Sodium 1827.4mg		63 %
Potassium 10962.7mg		288 %
Total Carbohydrate 282.3g		83 %
	Dietary Fiber 56.3g	225 %
	Sugars, other 226g
Protein 219.3g		313 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3268

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe