Cooking a pork roast long and slow makes
for a tasty, tender sandwich. Top the sandwich with some coleslaw
for a crunchy, cool contrast. Have your favorite side dishes
and some cold watermelon for dessert.
North Carolina
Pulled Pork BBQ Sandwiches
- 1 (5 to 5 1/2-pound) boneless
pork shoulder roast
2 cups cider vinegar
1/4 cup packed brown sugar
1 tablespoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon salt
Hot pepper sauce, to taste
10 to 12 hamburger buns, split and toasted
Coleslaw (optional)
4 cups wood chips (use hickory or oak chips for the best flavor)
- For BBQ Sauce: In medium
bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire
sauce, salt and hot pepper sauce. Divide sauce into two portions;
set aside.
- For Pulled Pork: At least
1 hour before grilling, soak wood chips in enough water to cover;
drain before using.
- Rub meat with salt and
black pepper.
- In a charcoal grill with
a cover, place preheated coals around a drip pan for medium indirect
heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the
drained wood chips over the coals.
- Place meat on grill rack
over drip pan. Cover and grill about 4 hours or until meat is
very tender. Add more preheated coals (use a hibachi or a metal
chimney starter to preheat coals), wood chips and hot water every
1 to 1 1/2 hours.
- Remove meat from grill;
cover with foil and let stand for 20 to 30 minutes.
- Using a fork, shred meat
into long, thin strands. Pour sauce over shredded meat; toss
to coat. Serve on toasted buns. If desired, top meat with coleslaw.
Serve remaining sauce on the side.
Serves 10 to 12.
Nutrition Facts
Calories 397 calories
Protein 30 grams
Fat 17 grams
Sodium 572 milligrams
Cholesterol 94 milligrams
Saturated Fat 6 grams
Carbohydrates 31 grams
Fiber 2 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
