North Carolina pulled pork is distinguished by its tomato-free vinegar sauce, inherited from British settlers in the 18th century. Slow cooking breaks down the shoulder into juicy fibers ideal for sandwiches. It is a pillar of Eastern American barbecue.
International
Pulled pork BBQ estilo Carolina
Carolina-style BBQ pulled pork with vinegar sauce, smoked paprika and brioche bread.
- USA
- Main course
- Light
- High protein
- medium
20 min
Tiempo de Preparación
10
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 36 g
- Fiber 0.5 g
- Carbohydrates 8 g
- Fat 22 g
- Sodium 720 mg
Story behind the dish
Preparation
Pulled pork BBQ Carolina style is a preparation from the United States with medium difficulty. Reserve about 500 minutes in total (20 for mise en place and preparation, 480 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 kg of boneless pork shoulder.
- Have ready: 3 tablespoons of smoked paprika.
- Have ready: 2 tablespoons of brown sugar.
- Have ready: 1 tablespoon kosher salt.
- Have ready: 1 tablespoon black pepper.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix dry spices and rub generously all over the shoulder
Mix dry spices and rub generously all over the shoulder, refrigerate for at least 2 hours.
-
Preheat oven to 130 C
Preheat oven to 130 C, place the meat in a dish with broth and cover tightly. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Cook for 7-8 hours until the meat falls apart with a fork.
Cook for 7-8 hours until the meat falls apart with a fork.
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Prepare Carolina sauce by mixing vinegar
Prepare Carolina sauce by mixing vinegar, mustard and chili powder.
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Shred the meat with two forks
Shred the meat with two forks, mix with part of the vinegar sauce.
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Serve on brioche buns with coleslaw and more sauce on the side.
Serve on brioche buns with coleslaw and more sauce on the side.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Mild version by reducing chilies and hot spices by half.
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