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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

North Carolina Pulled Pork BBQ Sandwiches Recipe

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This recipe for North Carolina Pulled Pork BBQ Sandwiches is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
boneless pork shoulder roast
2 cups cider vinegar
1/4 cup packed brown sugar
1 T red pepper flakes
1 T Worcestershire
1 tsp salt
Hot pepper sauce, to taste
10 to 12 hamburger buns
Coleslaw (optional)
4 cups wood chips (use hickory or oak chips for the best flavor)
Directions:
Directions:
BBQ Sauce: In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside. Pulled Pork:
At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. Rub meat with salt and black pepper. In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the drained wood chips over the coals. Place meat on grill rack over drip pan. Cover and grill about 4 hours or until meat is very tender. Add more preheated coals, wood chips and hot water every 1 to 1 1/2 hours. Remove meat from grill; cover with foil and let stand for 20-30 minutes. Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. If desired, top meat with coleslaw. Serve remaining sauce on the side. Serves 10 to 12.

 

 

 

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