Bbq Pulled Pork With Carolina Sauce
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Ketchup1 cup
Sugar1 cup
Molasse1 cup
Dry Mustard2 cups
Soy Sauce1 cup
Tomato Paste1 cup
Worcestershire Sauce1 cup
Red Pepper Flake1.5 cups
Salt (plus more for seasoning)1 cup
HoneyDirections:
1
Special equipment: A smoker and 1 1/2 cups applewood chips, soaked For the Carolina BBQ sauce: Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat
2
Bring the mixture to a boil, reduce the heat and simmer for 10 minutes
3
Remove from the heat and let cool before using
4
If not using immediately, pour it into a bowl or jar
5
Cover and refrigerate until needed
6
For the BBQ pulled pork: Combine 1 quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat
7
Bring the mixture to a boil, then remove from the heat and let cool
8
Stir in 1 gallon plus 3 quarts water
9
Pierce the meat with a boning knife in several places, then add the meat to the brine
10
Cover and refrigerate overnight
11
Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker
12
Load 2 boxes filled with applewood chips into the smoker
13
Set the smoker at 250 degrees F and smoke for 8 hours
14
Remove the meat from the smoker to a cutting board and shred when cool enough to handle
15
Arrange on a serving platter and serve with the BBQ sauce