Name: Carolina Pulled-Pork Sandwiches
Yield: Serves 12
Ingredients: 3 tablespoons coarsely ground black pepper; 3 tablespoons (packed) dark brown sugar; 3 tablespoons paprika; 2 tablespoons coarse salt; 1 teaspoon cayenne pepper; 2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total); 1 cup apple cider vinegar; 1/2 cup water; 2 tablespoons Worcestershire sauce; 1 tablespoon coarsely ground black pepper; 1 tablespoon coarse salt; 2 teaspoons vegetable oil; 8 pounds (about) 100% natural lump charcoal or charcoal briquettes; 6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes; 12 soft hamburger buns with seeds, split; Carolina Red Barbecue Sauce; Tangy Coleslaw

Carolina Pulled-Pork SandwichesRichard Eskite

In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto the pork to add more taste as it is smoked. Once cooked, the meat is "pulled," that is, shredded into slivers that are just the right size for piling onto a bun. The sandwich —drizzled with a bit of the vinegary sauce, which cuts the richness of the meat — is the ultimate in Carolina barbecue. Cook this in a smoker or a barbecue that has been converted to a smoker.

Recipe notes

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