Carolina Pulled Pork
- Yield 12 servings
This recipe brings the authentic taste of Carolina barbecue to your own backyard. Real barbecue in the absence of a barbecue pit requires first smoking and then slow-roasting.
- 2 cups apple cider
- 2 cups apple cider vinegar
- 2 ancho chiles
- Pork Rub
- 1 (7 to 8 pound) Boston butt pork shoulder
- Combine the apple cider, cider vinegar and ancho chiles in a saucepan. Simmer for 20 minutes; strain and let stand to cool.
- Reserve 1/2 cup of the Pork Rub for the final seasoning. Rub the pork liberally with the remaining Pork Rub. Wrap in plastic wrap and place in the refrigerator until ready to smoke.
- To smoke the pork: Preheat a barrel smoker by filling the water container with hot water and preparing a small charcoal fire below it. You can use a Weber-style grill if it is large enough to smoke the pork over indirect heat.
- Place the pork in the top of the smoker and add chunks (not chips) of hardwood, such as oak, hickory or apple, on the smoker to produce a good smoke.
- Smoke the pork for 6 hours or to a dark caramel color, maintaining a temperature not to exceed 225 degrees.
- To slow-roast the pork: Preheat the oven to 250 degrees. Place the pork on a rack in a small roasting pan and tent with foil. Roast for 2 to 3 hours or until you can stick a fork into the pork and turn the fork 180 degrees with minimal effort.
- Remove to a carving board and let stand for 1 hour. Pull or chop the pork into small pieces, discarding the bone. Season with 3/4 cup of the cider mixture and the reserved Pork Rub. Serve as is or with barbecue sauce.
- Reserve unused cider mixture for another purpose.
Recipe reprinted with permission from The Biltmore Company, Biltmore, Our Table to Yours, Chef’s Selection Cookbook (The Biltmore Company, 2007).