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Recipes

Carolina Pulled-Pork Sandwiches

By The Bon Appétit Test KitchenPhotography by Richard Eskite

3.9

(11)

Image may contain Burger Food and Plant

Recipe information

  • Yield

    Makes 12 Servings

Ingredients

DRY RUB

3

tablespoons coarsely ground black pepper

3

tablespoons (packed) dark brown sugar

3

tablespoons paprika

2

tablespoons coarse salt

1

teaspoon cayenne pepper

2

untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)

MOP

1

cup apple cider vinegar

1

/2 cup water

2

tablespoons Worcestershire sauce

1

tablespoon coarsely ground black pepper

1

tablespoon coarse salt

2

teaspoons vegetable oil

8

pounds (about) 10% natural lump charcoal or charcoal briquettes

6

cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes

12

soft hamburger buns with seeds, split

Carolina Red Barbecue Sauce

Tangy Coleslaw

Need to make a substitution?

Preparation

  1. DRY RUB

    Step 1

    Mix first 5 ingredients in small bowl to blend.

    Step 2

    Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

  2. MOP

    Step 3

    Mix first 6 ingredients in medium bowl. Cover and refrigerate.

    Step 4

    Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F, turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F to 250°F temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.

    Step 5

    Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°F oven about 30 minutes.)

    Step 6

    Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.

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