World’s Best Carolina Pulled Pork

World’s Best Carolina Pulled Pork is a gluten free and dairy free main course. This recipe serves 10. For $1.93 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains about 43g of protein, 14g of fat, and a total of 429 calories. Head to the store and pick up pepper, rub, onion powder, and a few other things to make it today. It is brought to you by Oh Sweet Basil. 293 people were impressed by this recipe. From preparation to the plate, this recipe takes around 38 hours. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is super. Carolina Pulled Pork Sandwiches, Carolina Pulled-Pork Sandwiches, and North Carolina-Style Pulled Pork are very similar to this recipe.

Servings: 10

Preparation duration: 1440 minutes

Cooking duration: 840 minutes

 

Ingredients:

4 cups Apple Cider

½ Cup Apple Cider Vinegar

2 Bay Leaves

¼ Cup to 1/3 cup Brown Sugar

2 Teaspoons Cayenne Powder

½ Teaspoon Chili Powder

1 Tablespoon Chili Powder

1 Tablespoon Cumin

½ Cup Dark Brown Sugar

2 Teaspoons Dry Mustard

1 Tablespoon Garlic Powder

½ Cup Kosher Salt

1½ Tablespoon Kosher Salt

1 Tablespoon Onion Powder

1 Tablespoon Pepper

5-8 pound Pork Shoulder/Butt, bone in and fat pad on top

1 Pinch Red Pepper Flakes

2 Pinches Red Pepper Flakes

3 Heaping Tablespoons Dry Rub

Salt to taste

1 Heaping Tablespoon Smoked Paprika

4 cups Water

½ Cup White Vinegar

*this is optional but we love it

Equipment:

oven

pot

paper towels

baking pan

kitchen thermometer

stove

aluminum foil

Cooking instruction summary:

**This recipe should be started 2 days ahead of time as you need 24 hours in the fridge, 12-14 in the oven and 2 hours of resting.Mix all of the ingredients together in a ziploc bag. Set aside.In a large stock pot, add the water, apple cider, salt, sugar, dry rub, pepper flakes and bay leaves. Rinse off the pork and add to the pot making sure it is completely covered in the brine and add the lid. Place in the fridge for 12 to 24 hours.In a glass jar, add the ingredients and place the lid on then shake to combine. Set aside.Heat the oven to 225 degrees.Remove the pork from the brine and place in a roasting dish or 9x13" baking pan as long as the sides don't touch the pan. Pat very dry with paper towels. Remove 2 tablespoons of the dry rub to another ziploc and set aside for after it is cooked. Rub the remaining seasoning all over the pork and in any cracks or flaps.With the fat facing up, place the pork in the oven with a meat thermometer. Bake for 12-14 hours or until 200 degrees registers on the thickest part of the pork with a meat thermometer.*Remember to watch your oven, ours turns off automatically at 12 hours so I have to turn it back on.At this point you can turn off the oven and leave the pork in there to rest for two hours or if you have more baking to do place foil over the meat and allow to rest on the stove.Once the meat has rested, remove the fat from the top and using two forks, shred the meat and remove the bone. Drain half of the juices out and add the remaining dry rub to taste, toss to coat and drizzle a little vinegar sauce over everything. Serve immediately as is or on buns.

 

Step by step:


1. **This recipe should be started 2 days ahead of time as you need 24 hours in the fridge, 12-14 in the oven and 2 hours of resting.

2. Mix all of the ingredients together in a ziploc bag. Set aside.In a large stock pot, add the water, apple cider, salt, sugar, dry rub, pepper flakes and bay leaves. Rinse off the pork and add to the pot making sure it is completely covered in the brine and add the lid.

3. Place in the fridge for 12 to 24 hours.In a glass jar, add the ingredients and place the lid on then shake to combine. Set aside.

4. Heat the oven to 225 degrees.

5. Remove the pork from the brine and place in a roasting dish or 9x13" baking pan as long as the sides don't touch the pan. Pat very dry with paper towels.

6. Remove 2 tablespoons of the dry rub to another ziploc and set aside for after it is cooked. Rub the remaining seasoning all over the pork and in any cracks or flaps.With the fat facing up, place the pork in the oven with a meat thermometer.

7. Bake for 12-14 hours or until 200 degrees registers on the thickest part of the pork with a meat thermometer.*Remember to watch your oven, ours turns off automatically at 12 hours so I have to turn it back on.At this point you can turn off the oven and leave the pork in there to rest for two hours or if you have more baking to do place foil over the meat and allow to rest on the stove.Once the meat has rested, remove the fat from the top and using two forks, shred the meat and remove the bone.

8. Drain half of the juices out and add the remaining dry rub to taste, toss to coat and drizzle a little vinegar sauce over everything.

9. Serve immediately as is or on buns.


Nutrition Information:

Quickview
430k Calories
43g Protein
13g Total Fat
30g Carbs
24% Health Score
Limit These
Calories
430k
22%

Fat
13g
21%

  Saturated Fat
4g
29%

Carbohydrates
30g
10%

  Sugar
25g
28%

Cholesterol
136mg
45%

Sodium
7078mg
308%

Get Enough Of These
Protein
43g
87%

Selenium
65µg
94%

Vitamin B1
1mg
87%

Vitamin B6
1mg
65%

Vitamin B2
0.92mg
54%

Zinc
7mg
53%

Vitamin B3
10mg
52%

Phosphorus
487mg
49%

Vitamin B5
3mg
37%

Vitamin B12
2µg
34%

Potassium
985mg
28%

Iron
4mg
24%

Manganese
0.41mg
20%

Magnesium
70mg
18%

Vitamin A
831IU
17%

Copper
0.32mg
16%

Vitamin K
12µg
12%

Calcium
91mg
9%

Vitamin D
1µg
9%

Vitamin E
1mg
9%

Fiber
1g
6%

Vitamin C
1mg
2%

Folate
4µg
1%

covered percent of daily need
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