Smoky Carolina Red Pulled Pork Delight
Get ready to savor the taste of the South with this Smoky Carolina Red Pulled Pork Delight! Perfectly seasoned with an aromatic rub of pure chile powder, paprika, and spices, this boneless pork shoulder is slowly smoked to perfection. The succulent, tender meat is then bathed in a tangy, rich sauce made from apple cider vinegar, ketchup, and brown sugar. Serve it piled high on soft hamburger buns, topped with creamy coleslaw for an unforgettable meal. Ideal for gatherings, BBQs, and family dinners, this pulled pork is sure to be a crowd-pleaser!
10
Servings
250
Calories
20
Ingredients
Ingredients
Pure chile powder
2 tablespoons
Paprika
2 tablespoons
Light brown sugar
2 tablespoons
Fresh ground black pepper
1 tablespoon
Kosher salt
1 tablespoon
Ground cumin
2 teaspoons
Garlic granules
1 teaspoon
Hot pepper flakes
1/2 teaspoon
Boneless pork shoulder
1 (5-6 lb) (with a thin layer of exterior fat)
Hickory chips
3 cups (soaked in water for at least 30 minutes)
Apple cider vinegar
3 cups
Ketchup
1 (14 ounce) bottle (about 2 cups)
Light brown sugar
2 cups (packed)
Hot pepper sauce
1 tablespoon (to taste)
Worcestershire sauce
2 teaspoons
Chipotle chile in adobo
1-2 (diced to taste)
Kosher salt
(to taste)
Fresh ground black pepper
(to taste)
Hamburger buns
10-12
Coleslaw
1 pint
Instructions
1
In a small bowl, combine chile powder, paprika, brown sugar, black pepper, kosher salt, cumin, garlic granules, and hot pepper flakes to create the spice rub.
2
Generously coat the pork shoulder on all sides with the spice rub, pressing the mixture firmly into the meat. Let the pork sit at room temperature for 30 to 40 minutes to absorb the flavors.
3
Prepare your grill for smoking by following the manufacturer’s instructions for wood chips. Once ready, place the pork on the grill fat side up, close the lid, and smoke over indirect low heat (250°F to 300°F) for 1 hour. Remember, smoke it only during the first hour.
4
Meanwhile, prepare the sauce. In a heavy-bottomed saucepan, whisk together apple cider vinegar, ketchup, brown sugar, hot pepper sauce, Worcestershire sauce, and chipotle chiles. Bring to a boil over high heat, then reduce the heat and let it simmer for 25 minutes. Taste and adjust seasoning with salt and pepper, adding more hot sauce if desired.
5
After the initial smoking hour, baste the pork shoulder generously with the sauce. Continue grilling, basting every 30 minutes until the internal temperature reaches 180°F. The entire grilling process will take approximately 5 to 6 hours.
6
Once cooked, transfer the pork shoulder to a baking sheet, brush it with remaining sauce, and cover tightly with aluminum foil. Let it rest for 30 minutes to allow the juices to redistribute.
7
To serve, pull apart the warm meat using your hands or forks, shredding it into bite-sized pieces. Discard any excess fat. Serve the shredded pork on hamburger buns topped with fresh coleslaw and extra sauce.
Nutrition Information
12g
Fat
30g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Carolina Red Pulled Pork Delight?
It is a succulent Southern-style BBQ dish featuring boneless pork shoulder seasoned with a dry rub, smoked, and basted in a tangy vinegar-and-ketchup-based sauce.
What cut of meat is recommended for this recipe?
A boneless pork shoulder weighing between 5 to 6 pounds with a thin layer of exterior fat is ideal.
What ingredients make up the spice rub?
The dry rub consists of pure chile powder, paprika, light brown sugar, fresh ground black pepper, kosher salt, ground cumin, garlic granules, and hot pepper flakes.
How long should I let the rubbed pork sit before cooking?
The pork should sit at room temperature for 30 to 40 minutes to allow the flavors to absorb into the meat.
What type of wood chips are best for smoking this pork?
Hickory chips are recommended to provide the traditional smoky flavor.
How do I prepare the hickory chips for the grill?
Soak 3 cups of hickory chips in water for at least 30 minutes before placing them on the grill.
What is the recommended grill temperature for smoking?
The grill should be set for indirect low heat between 250 degrees F and 300 degrees F.
For how long should the meat be exposed to smoke?
The pork should be smoked for only the first hour of the cooking process.
What ingredients are used in the Carolina Red sauce?
The sauce is made from apple cider vinegar, ketchup, light brown sugar, hot pepper sauce, Worcestershire sauce, and diced chipotle chiles in adobo.
How long does the sauce need to cook?
After bringing the sauce to a boil, reduce the heat and let it simmer for 25 minutes.
When should I begin basting the pork shoulder?
Begin basting the pork with the prepared sauce after the initial one-hour smoking period is complete.
How frequently should the meat be basted?
Baste the pork generously every 30 minutes during the remainder of the grilling time.
What is the target internal temperature for the pork?
The pork is done when its internal temperature reaches 180 degrees F.
How long does the total grilling process take?
The entire grilling and smoking process will take approximately 5 to 6 hours.
Should the pork rest after it is removed from the grill?
Yes, transfer it to a baking sheet, brush with extra sauce, cover tightly with foil, and let it rest for 30 minutes.
Why is the resting period important?
Resting allows the juices to redistribute throughout the meat, ensuring every bite is tender and succulent.
How do I shred the finished pulled pork?
Use your hands or two forks to pull the warm meat apart into bite-sized shredded pieces.
What should I do with excess fat after cooking?
Any excess fat should be discarded during the shredding process.
How is this pulled pork traditionally served?
It is served piled high on hamburger buns and topped with fresh coleslaw and additional sauce.
How many servings does this recipe yield?
This recipe is designed to serve 10 people.
What is the calorie count per serving?
One serving contains approximately 250 calories.
What is the nutritional breakdown for fat and protein?
Each serving contains 12 grams of fat and 15 grams of protein.
How many carbohydrates are in a single serving?
There are 30 grams of carbohydrates per serving.
Can I adjust the spiciness of the dish?
Yes, you can adjust the heat by adding more or less hot pepper sauce and chipotle chiles to the sauce.
How many buns should I have on hand?
You should prepare 10 to 12 hamburger buns for the 5 to 6 pound shoulder.
What type of vinegar gives the sauce its signature tang?
Apple cider vinegar is the primary acid used in the Carolina Red sauce.
What type of salt is used in the recipe?
Kosher salt is used both in the spice rub and for seasoning the sauce to taste.
How much coleslaw is needed for serving?
The recipe suggests 1 pint of coleslaw for serving with the 10 servings of pork.
Is the garlic granules the same as garlic powder?
Garlic granules are slightly coarser than powder but provide a similar aromatic flavor for the dry rub.
Can I use bone-in pork shoulder instead?
While the recipe calls for boneless, a bone-in shoulder can be used, though it may slightly increase the cooking time.