Pulled Pork Shoulder with Carolina BBQ Sauce

Aug 10th

Just in time for the weekend, BBQ Pulled pork shoulder with Carolina rub and sauce. Pete and I cooked this beautiful pork shoulder on our big green egg but you can use any grill or the oven. The key to this fabulous meat is cooking it very slow at a low temperature of 225, for 12 hours. I drill 10 holes with a serrated knife and stuff it with garlic. Then I marinate the meat with this delicious BBQ rub overnight in the refrigerator for at least 12 hours, you can marinate longer if you prefer, up to 24 hours. When it’s all finished cooking I shred the pork and mix with this mouth watering sauce. Serve with fresh hamburger buns. This recipe is adapted from the cookbook, The Great Ribs Book, by Hugh Carpenter & Teri Sandison. It serves approximately 8 to 10 people. I hope you all will try this amazing recipe and let me know what you think. I have good news I believe, but can’t share it with you all yet. I wrote in my blueberry muffin blog that everything comes in threes. Well, starting yesterday three amazing things have happened, I don’t want to talk about it yet for fear if I say anything it won’t come true. So you all will have to keep reading to hopefully hear my good news. This week the good definitely outweigh the bad! I wish you a happy weekend and happy Barbecuing!

10 to 12 lb pork shoulder or pork butt roast

10 garlic cloves

For the rub:

1/4 cup chili powder

1 Tbs ground black pepper

1 Tbs brown sugar

2 tsp crushed red pepper flakes

2 tsp garlic powder

1 tsp dried thyme

Carolina Mountain Barbecue Sauce:

1 medium yellow onion sliced

2 tsp olive oil

4 cloves garlic, finely minced

1 cup brown sugar

2 cups ketchup

3/4 cup apple cider vinegar

1/2 cup soy sauce

2 Tbs worcestershire sauce

1 tsp crushed red pepper flakes

1 tsp dry mustard

1 Tbs finely minced ginger

In a small saucepan add olive oil and cook sliced onion and garlic until soft. Add the rest of the ingredients and bring to a simmer, reduce heat to low, cover and simmer for 30 minutes. Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve. Makes 3 cups. Refrigerate the sauce.

Drill 10 holes with a serrated steak knife into the pork shoulder, peel the garlic and separate into 10 cloves. Stuff the garlic into the holes of the pork. Mix rub together in a small bowl and massage into meat until all the rub is used. Put the pork roast into a disposable tin pan and cover with saran wrap, leave in refrigerator for at least 12 hours. After marinating , get your grill ready, move all the coals to one side and cook indirectly, if on the Big Green Egg the temperature needs to be at 225 for 12 hours. You might need to add extra charcoal halfway through cooking time. If you are cooking the roast in your oven, cook uncovered at 225 for 12 hours. Either way cook the pork uncovered. Add a little bit of water to the bottom of the tin pan to keep from burning. Approximately 1/4 inch from the bottom. An hour before pork is done take the sauce out of the refrigerator and heat up on low. After 12 hours remove the pork from the grill or oven and let rest for 20 minutes.  With two forks shred the pork. Add about 2 cups of the sauce and mix together. Serve pulled pork on fresh buns and serve the extra 1 cup of sauce on the side. Serves 8 t0 10.

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