↞ recipe box start page
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
Serves 20
Preparation Time: 45 minutes active time, Cooking Time: 9 hours
7-8 pounds pork shoulder (Boston butt)
Mop Ingredients
1 pint apple cider
1 pint apple cider vinegar
2 ancho peppers
Rub Ingredients
2 tablespoons ground cumin
1/4 cup granulated garlic
1/4 cup granulated onion
3/4 cup Montreal steak seasoning (available in most grocery stores)
1 tablespoon dry English mustard
1/2 cup salt
1 cup brown sugar
Prepare the Mop: Place the mop ingredients in a small sauce pot and simmer for 20 minutes. Strain and set aside to cool.
Prepare the Rub: Combine all ingredients in a bowl. Stir well. Reserve 1/2 cup of the rub for the final seasoning. Rub the pork butt liberally with the remaining rub. Wrap the pork in plastic wrap and refrigerate until ready to smoke.
Producing authentic barbeque at home in the absence of a real barbeque pit requires cooking in two stages, smoking and slow roasting.
Smoking Method: The ideal way to smoke pork butt at home is to use a barrel smoker. (It’s possible to use a Weber-type barbeque grill if it is large enough to accommodate the indirect smoking of the pork butt.) Using a barrel smoker, fill the water container with hot water and start a small charcoal fire underneath. Use chunks (not chips) of any hardwood (oak, hickory, apple, etc.). Place the pork butt in the top of the smoker and place 2–3 chunks of hardwood on the smoker to produce a good smoke. The interior temperature of the smoker should not exceed 225°F. Smoke the pork for 6 hours, or until it attains a dark caramel color.
Slow Roasting Method: After the pork is smoked, place it in a small roasting pan on a roasting rack. Tent the pork with aluminum foil being sure to get a tight seal. Roast in an 250°F oven for 2–3 hours or until you can insert a fork in the meat and turns 180°F with minimal effort. Remove the pork from the oven and let it rest for 1 hour. Remove the “h” bone and pick or chop the pork into small pieces. Then season with 3/4 cup of the pork mop and 2 tablespoons of pork rub, or to taste. Serve either plain or with barbeque sauce.
view more member recipes
Carolina Style Pulled Pork
view my recipes
print
save
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
Serves 20
Preparation Time: 45 minutes active time, Cooking Time: 9 hours
7-8 pounds pork shoulder (Boston butt)
Mop Ingredients
1 pint apple cider
1 pint apple cider vinegar
2 ancho peppers
Rub Ingredients
2 tablespoons ground cumin
1/4 cup granulated garlic
1/4 cup granulated onion
3/4 cup Montreal steak seasoning (available in most grocery stores)
1 tablespoon dry English mustard
1/2 cup salt
1 cup brown sugar
Prepare the Mop: Place the mop ingredients in a small sauce pot and simmer for 20 minutes. Strain and set aside to cool.
Prepare the Rub: Combine all ingredients in a bowl. Stir well. Reserve 1/2 cup of the rub for the final seasoning. Rub the pork butt liberally with the remaining rub. Wrap the pork in plastic wrap and refrigerate until ready to smoke.
Producing authentic barbeque at home in the absence of a real barbeque pit requires cooking in two stages, smoking and slow roasting.
Smoking Method: The ideal way to smoke pork butt at home is to use a barrel smoker. (It’s possible to use a Weber-type barbeque grill if it is large enough to accommodate the indirect smoking of the pork butt.) Using a barrel smoker, fill the water container with hot water and start a small charcoal fire underneath. Use chunks (not chips) of any hardwood (oak, hickory, apple, etc.). Place the pork butt in the top of the smoker and place 2–3 chunks of hardwood on the smoker to produce a good smoke. The interior temperature of the smoker should not exceed 225°F. Smoke the pork for 6 hours, or until it attains a dark caramel color.
Slow Roasting Method: After the pork is smoked, place it in a small roasting pan on a roasting rack. Tent the pork with aluminum foil being sure to get a tight seal. Roast in an 250°F oven for 2–3 hours or until you can insert a fork in the meat and turns 180°F with minimal effort. Remove the pork from the oven and let it rest for 1 hour. Remove the “h” bone and pick or chop the pork into small pieces. Then season with 3/4 cup of the pork mop and 2 tablespoons of pork rub, or to taste. Serve either plain or with barbeque sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Carolina-style Mop For Pulled Pork Sandwiches
by sgre52160
2 cups cider vinegar 1 cup water 2 tbsp sweet paprika, coarse kosher salt, cracked black pepper and prepared yellow mustard 1 tbsp Louisiana-style hot sauce and worcestershire sauce Combine ingr
by sgre52160
2 cups cider vinegar 1 cup water 2 tbsp sweet paprika, coarse kosher salt, cracked black pepper and prepared yellow mustard 1 tbsp Louisiana-style hot sauce and worcestershire sauce Combine ingr
North Carolina-style Spicy Pulled Pork Sandwiches
by ICOOK2
PORK: 1 Tbsp salt 1 tsp garlic powder 1/2 tsp freshly ground black pepper pinch crushed red pepper flakes pinch celery seeds 1 7-lb boneless pork shoulder 10-12 buns BASTING SAUCE: 3 cu
by ICOOK2
PORK: 1 Tbsp salt 1 tsp garlic powder 1/2 tsp freshly ground black pepper pinch crushed red pepper flakes pinch celery seeds 1 7-lb boneless pork shoulder 10-12 buns BASTING SAUCE: 3 cu
Carolina Pulled Pork Sandwiches
by ICOOK2
1 onion, chopped (1 cup) 2 cloves garlic, chopped 4 lbs boneless pork butt shoulder roast 1 Tbsp dry fajita seasoning 2/3 cup catsup 1/3 cup packed dark brown sugar 1/3 cup cornstarch 3 Tbsp ap
by ICOOK2
1 onion, chopped (1 cup) 2 cloves garlic, chopped 4 lbs boneless pork butt shoulder roast 1 Tbsp dry fajita seasoning 2/3 cup catsup 1/3 cup packed dark brown sugar 1/3 cup cornstarch 3 Tbsp ap
Carolina Pulled Pork Sauce
by sgre52160
4 cups cider vinegar 1 cup ketchup 1/2 cup sugar 1/4 cup lemon juice and Louisiana-style hot sauce 2 tbsp worcestershire sauce 1 tbsp granulated onion, granulated garlic, black pepper and ground
by sgre52160
4 cups cider vinegar 1 cup ketchup 1/2 cup sugar 1/4 cup lemon juice and Louisiana-style hot sauce 2 tbsp worcestershire sauce 1 tbsp granulated onion, granulated garlic, black pepper and ground
North Carolina Pulled Pork - Crock Pot
by sgre52160
Spice Rub 4 tbsp paprika 3 tbsp dark brown sugar 2 tbsp chili powder 1 tbsp ground cumin 1 tbsp ground black pepper 2 tsp table salt Pork 3 smoked ham hocks 1 boneless
by sgre52160
Spice Rub 4 tbsp paprika 3 tbsp dark brown sugar 2 tbsp chili powder 1 tbsp ground cumin 1 tbsp ground black pepper 2 tsp table salt Pork 3 smoked ham hocks 1 boneless
view more member recipes
related CDKitchen recipes
Pulled Pork Sandwiches
Paul's North Carolina-Style Pork Rub
Pulled Pork Barbecue
Pulled Pork Quesadillas
Pulled Pork Egg Rolls
Piedmont-Style North Carolina Ribs
Pulled Pork With Bing Cherry Chipotle Pepper Chutney
Country-Style Baked Pork Ribs
Savory Apple-Spiced Pulled Pork
Pulled Pork Tacos With Tomatillo Salsa