Recipes for the Grill - South Carolina Style Pulled Shoulder Pork

Web www.bigmamasrecipes.com

Carolina-Style Pulled Pork Shoulder

* Exported from MasterCook *

Recipe By     :
Serving Size : 12    Preparation Time :0:00
Categories    : Bastes/ Rubs/ Marinades         Nat. Pork Producers Council
                Pork

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
5             pounds boneless pork butt (shoulder) -- tied or netted

                        RUB
2        tablespoons paprika
1         tablespoon black pepper
2          teaspoons cayenne

                        BASTE
     1/2           cup bourbon
2        tablespoons molasses
1 1/2           cups cider vinegar
1                cup water
2                     chopped chipotle peppers (rehydrated if dried) -- (2 to 4 peppers)
2        tablespoons salt
1         tablespoon crushed red pepper
1         tablespoon black pepper
2          teaspoons cayenne pepper
                        Hardwood chips -- soaked in water for 1 hour

To make Rub: mix all ingredients together in a small bowl.

To make Baste: mix all ingredients together in saucepan, simmer for 5 minutes

Rub pork shoulder on all surfaces with rub mixture; cover and refrigerate up to 24 hours.

Prepare a medium fire in smoker (or covered grill with banked coals). Smoke pork shoulder with soaked hardwood chips; adding more charcoal and wood chips to maintain a medium-low heat — between 250 and 300ºF —and smoke until internal temperature of pork shoulder is between 170 and 180ºF. This slow cooking process should take between 5 and 6 hours.

Baste the shoulder every 20 to 30 minutes during the last couple of hours of cooking.

Boil any leftover basting sauce for 5 minutes, shred ("pull") the meat and sauce it; serve on sandwich buns with cole slaw.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 341 Calories; 15g Fat (44.3% calories from fat); 37g Protein; 7g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 1202mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 1583 0 0 0 0 0 0 0 0 0 0 0 2625 0 0 0 0 2130706543