Carolina Pulled Pork
Recipe Type: Main
Author: Grill Dome Admin
Serves: 8 to 10
Pulled pork is not a difficult recipe to prepare but it is time-consuming. A dry rub seasons the pork before it is cooked and a vinegary mop is daubed onto the meat to add more flavor as it smokes. Once cooked, the meat is pulled into shreds, sauced, piled on hamburger buns and topped with a mustardy cole slaw for the quintessential Carolina barbecue. Pork shoulder includes both the Boston butt (the upper part of the front leg with the shoulder blade) and the picnic ham (the actual foreleg), a cut of meat that weighs 14 to 18 pounds. The following recipe calls for a picnic, a smaller cut of meat, weighing just over nine pounds.

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  • 1 (9 lb) bone-in Pork Shoulder Picnic*
  • 1 batch Carolina Pulled Pork Rub
  • 1 batch Carolina Pulled Pork Mop
  • 1 batch Western South Carolina Sauce
  • 1 batch Carolina Coleslaw
  • 4 Chunks Apple wood and 6 Cups Apple wood smoke chips, soaked in cold water at least 30 minutes
  • 8 soft hamburger buns, split
  • *Chef’s Note: A nine-pound bone-in pork shoulder yields about three pounds of pulled pork. After cooking, the shoulder weighed about five pounds.
  1. Place pork on work surface, remove skin and trim fat cap to an even 1/4-inch thickness. (Reserve fat cap to place under pork while smoking.) Place pork on a large baking sheet and sprinkle dry rub evenly all over pork Cover with food film and refrigerate at least two hours. (Can be prepared one day ahead and held in refrigerator.)
  2. Fill Grill Dome firebox with lump charwood and ignite with firestarter. Add four chunks of apple wood and one cup drained apple wood chips; stabilize the temperature of the Grill Dome at 225° F Place pork on cooking grate. Close the lid and smoke pork for three hours. Mop pork and continuing cooking, mopping every hour, until pork reaches an internal temperature of 190° F. (Total cooking time will vary depending on the heat of the smoker and the size of the shoulder.
  3. At 225° F., plan on about two hours per pound; at 215° F., about 2 1/2 hours per pound; and at 235° F., about 1 1/2 hours per pound.) Add more charwood as needed to maintain a 225° F. temperature and more drained wood chips to maintain smoke level.
  4. When the pork reaches an internal temperature of 190° F., transfer the pork to a clean baking sheet. Tent with aluminum foil and let stand for about 30 minutes (the internal temperature will continue to rise to about 195° F., the optimal temperature for pulled pork). When the pork is cool enough to handle, shred it into bite-size pieces. (The pork may be cooked one day ahead, shredded, and covered with foil or food film. Refrigerate.)
  5. Place shredded pork into a large cast iron skillet over medium heat and cook until warmed (this will help remove any residual fat from the pulled pork). Add Western South Carolina Sauce and cook until warmed through.
  6. Divide pork into four to six-ounce portions on the buns. Top with coleslaw and cover with bun tops.
  7. Serves: Eight to Ten.

Recipe Submitted by: Mike Stines (Grill Dome Community)

A 9lb Pork Shoulder at 225deg. F will generally take 2 1/2 hours per pound. A Digi Q for the overnight cook is recommended.


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