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Smoked Pulled Pork Sandwiches from the top on a platter with fries
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Carolina Pulled Pork

Smoked Carolina style pulled pork low and slow over hickory wood shreds perfect and pairs beautifully with a vinegar or mustard based sauce.
Course Main Course
Cuisine barbeque
Prep Time 30 minutes
Cook Time 8 hours
Resting Time 30 minutes
Total Time 9 hours
Servings 12
Calories 178kcal

Equipment

  • Smoker

Ingredients

Spice Rub

  • 1 tbsp Salt
  • ½ tbsp Ground mustard
  • 1 tsp Black pepper
  • 1 tsp Paprika
  • ¼ tsp Cayenne

For the Pork

  • 5 lbs pork shoulder bone in
  • ½ cup apple juice vinegar mop or apple cider vinegar

Instructions

Prep the Pork

  • In a small bowl, mix the salt, ground mustard, pepper, paprika, and cayene together.
  • Rub the pork liberally on all sides with the seasoning.
  • Cover and place in the fridge until ready to smoke, for 4 to 24 hours.

Prep the Smoker

  • Prep your charcoal in a chimney starter and once the embers are ashed, carefully transfer to your smoker per the manufacturer's directions
  • When ready to smoke, place the wood chunks over the coals.
  • Arrange a drip pan in the smoker if your smoker has the room for it.
  • Place the grate in the smoker.

Smoke the Pork

  • Place the rubbed pork shoulder in the smoker and cover.
  • Smoke the pork 3 to 4 hours until the pork temps at 160 degrees.
  • Remove the pork from the smoker and wrap in heavy duty foil.
  • Pour the apple juice or cider over the pork and fold the foil up over the top and pinch to seal.
  • If you are using a vinegar based mop, spray liberally every 30 to 35 minutes
  • Place the foil wrapped pork back in the smoker and cook for another 2 to 3 hours until the pork reaches an internatl tempature of 190 to 200 degrees.
  • Remove the pork from the smoker and allow the pork to rest in the foil for at least 30 minutes.

Pull the Meat

  • When the pork is safe to handle, remove the bone from the pork and shred the meat or chop into bite sized pieces.
  • Serve.

Notes

Serve the pulled pork over a simple bun soaked in vinegar based sauce. Or as a quesadilla, shoved in a taco, over a baked potato or as a pizza topping
This smoked pork stores in an airtight container for up to 4 days. 
Reheat the pork in a microwave or wrapped in foil in an oven preheated to 325 degrees for 15 mintes. 

Nutrition

Serving: 1g | Calories: 178kcal | Carbohydrates: 1g | Protein: 23g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 670mg | Potassium: 408mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg