Kate's Cuisine

May 09 2011

North Carolina Pulled Pork Sandwiches


1 pork picnic roast $14.97
12 hamburger buns $1.99
2 tablespoons  vegetable oil $0.14

For the dry rub:
2 tablespoons brown sugar $0.02
1 tablespoon garlic powder $0.39
1 tablespoon onion powder $0.45
1 tablespoon paprika $0.48
1 teaspoon dry mustard $0.03
1 teaspoon chili powder $0.47
Pinch of cayenne pepper $0.01
1 teaspoon black pepper $0.01

For the mop and sauce:
1 cup cider vinegar $0.57
1/4 cup water Free
1 tablespoon brown sugar $0.01
1/2 teaspoon cayenne pepper $0.12
1/4 teaspoon black pepper $0.01
1/4 teaspoon red pepper flakes $0.06

Total Cost   $19.74

1.) Combine all of the ingredients for the dry rub and mix thoroughly. Rinse pork roast and pat dry. Coat entire pork roast with the dry rub mixture and massage into roast. Cover roast in a dish or resealable bag and place in fridge for 8 hours or overnight.

2.) Combine ingredients for the mop and sauce in a bowl, jar, or squirt bottle. Mix thoroughly and allow to sit in fridge overnight so flavours can mix completely.

3.) Light coals in smoker and allow flame to extinguish so that the coals are hot, smoking, and ash grey. Remove roast from dish, drizzle with oil, and place in the smoker. Brush or squirt the sauce mixture over pork when first placed into smoker, and then every 45 – 60 minutes until pork is finished cooking. Smoke pork for 6 – 8 hours.

4.) Remove pork from smoker and cover with aluminum foil. Allow to rest for 20 – 30 minutes.

5.) Pull pork apart into shreds with gloved hands or two forks.  Mix with a tiny bit of sauce and pile on hamburger buns.

6.) Serve and enjoy!

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One Response to “North Carolina Pulled Pork Sandwiches”

  1. [...] fresh off the smoker in the summer! The two traditional ways to make them are either with a vinegar-based mop or with a tomato-based sauce. The vinegar-based mop is also known as the “North [...]

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