Does anyone have a great pulled pork recipe ?

Oooh. Carolina as in East North Carolina? The vinegar instead of the red BBQ sauce. My favorite! I hope you get some good answers. I’ll be following. I live in Memphis the land of BBQ and Elvis, and I miss Carolina pulled pork. Don’t tell anyone.

Funny I just watched this Pulled Pork Sandwich Throwdown today on Hulu, I just look up the recipe for you and put it below…

Pulled Pork Sandwich with Black Pepper Vinegar Sauce and Green Onion Slaw
Ingredients
Dry Rub:
1 cup ancho chili powder
⅓ cup Spanish paprika
3 tablespoons ground dried oregano
3 tablespoons ground coriander
3 tablespoons dry mustard
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons chile de arbol
1 (6-pound) pork shoulder
Salt and freshly ground black pepper
Chicken stock, if needed
Black Pepper Vinegar Sauce:
¼ cup rice wine vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
½ teaspoon whole black peppercorns
Salt
½ cup plus 2 tablespoons canola/olive oil blend
Water, if needed
Green Onion Slaw:
1 cup coarsely chopped green onions
¼ cup red wine vinegar
2 serrano chiles
2 tablespoons mayonnaise
Salt and freshly ground black pepper
½ cup pure olive oil
1 head purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
¼ cup freshly chopped cilantro leaves
Hamburger buns, for serving
Special equipment: lump charcoal, wood chips soaked in water for 15 minutes, smoker or charcoal grill
Directions
Click here to see how it’s done.

For the Dry Rub:

Add all the dry rub ingredients into a medium-sized bowl and stir until thoroughly combined.

For the pork shoulder:

Place the pork, fat side up, on a clean baking sheet. Season the pork on all sides with salt and pepper then rub the dry rub all over the pork, pressing into the meat. Cover the pork with plastic wrap and place into the refrigerator for 7 hours.

Black Pepper Vinegar Sauce:

Place all the ingredients into a blender and blend until emulsified. Add water if the sauce is too thick.

Green Onion Slaw:

Place the green onions, vinegar, chiles, mayonnaise, salt, pepper and oil into a blender and blend until emulsified. Place the cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper, to taste.

For the pork shoulder:

Remove the pork from the refrigerator 30 minutes prior to cooking.

Following manufacturer’s instructions and using lump charcoal and ½ cup drained wood chips for a smoker, or 1 cup for a barbecue, start fire and bring temperature of smoker or barbecue to 225 degrees F to 250 degrees F. Place the pork on the rack in smoker or barbecue. Cover and cook until an instant-read thermometer inserted into the center of the pork reaches 165 degrees F. Turn pork every 45 minutes, about 6 hours total. If using the smoker, after 2 hours place the pork into the smoker pan and fill halfway with chicken stock. (This is to prevent the shoulder from drying out.)

Add more charcoal, as needed, to maintain 225 degrees F to 250 degrees F and more wood drained wood chips (½ cup for the smoker or 1 cup for the barbecue with each addition) to maintain smoke level.

Transfer pork to a clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter and toss with most of the Black Pepper Vinegar Sauce, reserving the rest for drizzling the bun. Pour any juice from the baking sheet over the pork.

Chef’s Note: This can be made 1 day ahead. Transfer the pork and any juices to a baking dish. Cover with foil and chill. Before continuing, re-warm pork, covered, in a 350 degrees F oven for about 30 minutes.

For assembly:

Drizzle the sauce on the top and bottom of the bun. Top the bottom bun with the meat, another drizzle of sauce, Green Onion Slaw and finish with the top of the bun.

If you want to go authentic Yucatan rather than Carolina, the absolutely coolest recipe is the one so beloved by Johnny Depp!s character, Agent Sands, that it prompted him to shoot the cook.

Robert Rodriguez, the Indie filmmaker (El Mariachi, Desperado, From Dusk till Dawn, Sin City, etc.) gives the recipe and demonstrates it in a short 5 mins. DVD extra for the film, Once Upon A Time in Mexico.

It’s easy to see on YouTube. Just go to their Search and input ROBERT RODRIGUEZ, PUERCO PIBIL.

Everybody will be impressed by your expertise and level of way wicked cool :)

You could also accompany it with a showing of the film if you really want to take it over the top.

3 lbs of pork in a crock pot, one jar of garlic pickles, set to low, go do your favorite thing for 8 hours and come back with a bag of rolls and a 12 pack of wheat beer and egg salad, find 2 volunteers to do the pulling, crack a beer while you supervise and have feast.

4 pounds of pork loin ( not TENDERLOIN )
1 can of favorite root beer ( not diet )
Two medium onions quartered
½ teaspoon garlic powder
Teaspoon Chili powder
Teaspoon dry mustard
Water to cover meat.

Crock pot for 6 to 8 hours.

Hamburger rolls and coleslaw. Dill pickles on the side.

Here is Alton Brown’s authentic Pulled Pork recipe.

Does anyone, besides myself, love cole slaw on a bbq sandwich?

Ya’all know that.

@john65pennington Coleslaw is the best!!!!!

Cook’s Illustrated has an indoor pulled pork recipe. It is one of my favorite recipes ever, which is saying A LOT, and it’s not even very hard—way easier than messing with a grill. I’d also make their coleslaw recipe and put the slaw on the sandwich. Here’s both of them. I seriously cannot recommend these recipes enough, it’s friggin’ amazing. Just make sure you follow all the instructions exactly.

…
INDOOR PULLED PORK

Note: Sweet paprika may be substituted for smoked paprika. Covering the pork with parchment and then foil prevents the acidic mustard from eating holes in the foil. Serve the pork on hamburger rolls with pickle chips and thinly sliced onion. The shredded and sauced pork can be cooled, tightly covered, and refrigerated for up to 2 days. Reheat it gently before serving.

INGREDIENTS
• 1 cup plus 2 teaspoons table salt
• ½ cup plus 2 tablespoons sugar
• 3 tablespoons plus 2 teaspoons liquid smoke
• 1 boneless pork butt (about 5 pounds), cut in half horizontally (see step by step below)
• ¼ cup yellow mustard
• 2 tablespoons ground black pepper
• 2 tablespoons smoked paprika (see note)
• 1 teaspoon cayenne pepper

INSTRUCTIONS
1. Dissolve 1 cup salt, ½ cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.

2. While pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees.

3. Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.

4. Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1½ hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.

5. Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce (see below) and season with salt and pepper. Serve, passing remaining sauce separately.

…

LEXINGTON VINEGAR SAUCE

Note (from Qingu): I guess this is a western-style barbecue sauce because it has ketchup. For an even tangier, Eastern-North-Carolina style sauce, leave out the ½ cup water and replace the ketchup with ½ cup distilled white vinegar. I actually like the ketchup-less sauce better; so does my fiancée (but she might be biased because she hails from Eastern NC).

INGREDIENTS
• 1 cup cider vinegar
• ½ cup ketchup (or distilled white vinegar for Eastern-style)
• ½ cup water (leave out for Eastern-style)
• 1 tablespoon sugar (use a bit more for Eastern-style)
• ¾ teaspoon table salt
• ¾ teaspoon red pepper flakes
• ½ teaspoon ground black pepper

INSTRUCTIONS
Combine all ingredients in medium bowl with ½ cup defatted cooking liquid, reserved from step 5 of Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce (see related recipe) and whisk to combine.

…

COLESLAW

Note: Do not use a pre-shredded coleslaw mix with this recipe; its texture and flavor are inferior to fresh cabbage. If you don’t have a salad spinner, use a colander to drain the cabbage, and press with a rubber spatula to remove all excess liquid. When it comes to the sweetness level of coleslaw, tastes vary. For this reason, prepare the coleslaw as directed and then season to taste with up to 2 teaspoons of sugar or up to 2 teaspoons of vinegar, adding one teaspoon at a time.

INGREDIENTS
• ¼ cup cider vinegar , plus extra for seasoning
• 2 tablespoons vegetable oil
• ¼ teaspoon celery seed
• ¼ teaspoon ground black pepper
• ½ large green cabbage (about 1 pound), cored and shredded fine (about 6 cups)
• ¼ cup sugar , plus extra for seasoning
• Table salt
• 1 large carrot , peeled and grated
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS
1. Combine ¼ cup vinegar, oil, celery seed, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.

2. While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by ¬one-third, 30 to 60 seconds longer.

3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrot, and parsley to cold vinegar mixture, and toss to combine. If desired, adjust flavor with sugar or vinegar. Season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.

Mine is the best…. and its done in a crock pot so its also low maintenance. PM me if you want it :)

Just did mine tonight and got rave reviews! Lots of leftovers too! YAY!

@crusier what cut of pork, amd what brand of pickles? That is way too easy.

Qingu I have been meaning to try that recipe. I will definiitely try it now with your recommendation! I swear by Cook’s Illustrated and America’s Test Kitchen.

@Earthgirl so don’t I have have their cookbook and video and just love the series!!!

This one is described as being a classic Carolina-style pulled pork, it’s called Piedmont Pulled Pork and involves a spice rub and a smoker.

Here’s another Carolina style recipe using Bourbon Whiskey

With this Carolina style recipe you slow cook the meat on a barbecue grill with only olive oil and salt and pepper to coat it, then after it’s done and it’s shredded, it’s mixed with the barbecue sauce and topped with the cole slaw, both provided in this recipe.

If you’d like to try a Texas style recipe this one uses a rub and sauce made with chipotle chilies and brown sugar and brewed coffee!

And here’s one from Emeril Lagasse that is more of a New Orleans style pulled pork.

And here is one for a Kansas City style pulled pork.

And here is one for a Denver style pulled pork.

And here is one for a New Mexico style pulled pork.

And believe it or not, here is one from California that actually sounds pretty good too.

And last, but not least, here is one that features Ginger Ale as an ingredient along with soy sauce and honey and sounds slightly Asian in flavor.

Good luck. Hope you find something you like : )

@JLeslie I used just a cheap 3 lb pork roast and a quart of Milwaukees baby kosher dill pickles! I tossed in 18 just picked cherry tomatoes and a couple cloves of garlic, ground pepper and a pinch of Kosher Salk. Next time I will use maybe 20 ounces of pickles and juice!

It was yummy!

I have never tried this recipe, so I can’t vouch for it. This just popped up in my Facebook feed today (I love this recipe site), and I remembered seeing this question.
So, I thought I’d share.