Don't miss our Carolina Pulled Pork Recipe

[spiceplace]

We posted a recipe last week for Carolina Pulled Pork Sandwiches in our blog. This recipe really came out great thanks to the slow cooking and frequent basting with the vinegar/red pepper mix. This is truely a world class pulled pork sandwich comparable with any you might buy at a genuine North Carolina barbecue stand.

So if you can't get to Carolina this weekend, make this yourself at home. The ingredients are simple and you'll probably have them on hand.

[Johnny West]

Looks good - will find my mop recipe and post it.

[Johnny West]

"You don't need a rub."

1 (10 1/2 ounce) can beef bouillon
1 1/3 cups water
3/4 cup Worchestershire sauce
1/2 cup cider vinegar
1/3 cup canola oil or vegetable oil
1 teaspoon MSG
1 teaspoon dry mustard
1 teaspoon garlic powder or granules
1/2 to 1 teaspoon red pepper
Mix all ingredients together. Blend at room temperature. Baste pork shoulders regularly during smoking or in direct grilling.

After I smoke cooked the shoulder for about 4 hours, I give it a good basting, wrap it in aluminum foil, and let it sit in the indirect heat for four more hours - unwrap the meat and it pulls apart with two dinner forks. It was just fantastic. I used my plum wood and Oregon Curly's alder for smoke.

I leave out the MSG and instead of red pepper added Siratcha chili sauce.