Carolina-Style BBQ Smokehouse Pulled Pork Sandwiches

Allergens

Gluten, Dairy, Eggs

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup white vinegar
• 1/2 cup brown sugar
• 1/4 cup kosher salt
• 2 tbsp paprika
• 1 tbsp ground black pepper
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground mustard
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 6 hamburger buns, split and toasted

Instructions

1. In a small bowl, combine the white vinegar, brown sugar, kosher salt, paprika, black pepper, cayenne pepper, thyme, garlic powder, onion powder, ground mustard, apple cider vinegar, and water. Mix well to create a marinade.
2. Place the pork shoulder in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it's evenly coated. Refrigerate for at least 8 hours or overnight.
3. Preheat your grill to medium heat (around 350°F). Remove the pork from the marinade and discard the marinade. Place the pork on the grill, fat side up. Grill with the lid closed for 1 hour and 45 minutes or until an instant read thermometer inserted into the thickest part of the meat registers 200°F.
4. Transfer the cooked pork to a cutting board. Let it rest for 10 minutes before shredding with two forks. Return the shredded pork to the grill, stirring occasionally until heated through.
5. To serve, pile the pulled pork onto toasted buns and enjoy!

Chef’s Insight

The secret to tender, flavorful pulled pork is to marinate the meat before grilling and allowing it to rest after cooking.

Notes

Adjust the seasoning according to your taste preference.