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North Carolina-Style BBQ Pulled Pork

 
One serving costs about $1.54

$1.54 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 gluten-free,gluten free lunch,main course,main dish,dinner American
spoonacular Score:55%

Spoonacular Score: 55%

 

You can never have too many American recipes, so give North Carolina-Style BBQ Pulled Pork a try. This gluten free recipe serves 12 and costs $1.54 per serving. One serving contains 231 calories, 26g of protein, and 5g of fat. It is brought to you by spoonacular user eatsommadmin. It works well as an affordable main course. A mixture of dry mustard, water, brown sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. Try North Carolina-Style BBQ Pulled Pork, North Carolina-Style BBQ Pulled-Pork Sandwiches, and North Carolina Style Pulled Pork for similar recipes.

Malbec, Pinot Noir, and Sangiovese are great choices for Pulled Pork. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Durigutti Familia Malbec with a 4.5 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.

Durigutti Familia Malbec

Durigutti Familia Malbec is a rich wine with notes of figs, cocoa, coffee , plums that come together to give an intense finish.

» Get this wine on Wine.com

Ingredients

Servings:
2 cups
2 cups apple cider vinegar
apple cider vinegar
3 pounds
3 pounds boneless pork shoulder
boneless pork shoulder
0.75 cup
0.75 cup dark brown sugar
dark brown sugar
2 tsps
2 tsps butter
butter
0.5 tsps
0.5 tsps celery salt
celery salt
0.5 tsps
0.5 tsps dry mustard
dry mustard
0.5 tsps
0.5 tsps garlic salt
garlic salt
1.5 tsps
1.5 tsps black ground pepper
black ground pepper
0.67 cup
0.67 cup ketchup
ketchup
2 tsps
2 tsps light brown sugar
light brown sugar
3 Tbsps
3 Tbsps liquid smoke
liquid smoke
0.5 tsps
0.5 tsps onion powder
onion powder
3 tsps
3 tsps crushed red pepper flakes
crushed red pepper flakes
some
some salt
salt
1 cups
1 cups water
water
2 cups apple cider vinegar
2 cups
apple cider vinegar
3 pounds boneless pork shoulder
3 pounds
boneless pork shoulder
0.75 cup dark brown sugar
0.75 cup
dark brown sugar
2 tsps butter
2 tsps
butter
0.5 tsps celery salt
0.5 tsps
celery salt
0.5 tsps dry mustard
0.5 tsps
dry mustard
0.5 tsps garlic salt
0.5 tsps
garlic salt
1.5 tsps black ground pepper
1.5 tsps
black ground pepper
0.67 cup ketchup
0.67 cup
ketchup
2 tsps light brown sugar
2 tsps
light brown sugar
3 Tbsps liquid smoke
3 Tbsps
liquid smoke
0.5 tsps onion powder
0.5 tsps
onion powder
3 tsps crushed red pepper flakes
3 tsps
crushed red pepper flakes
some salt
some
salt
1 cups water
1 cups
water

Equipment

aluminum foil
aluminum foil
cutting board
cutting board
roasting pan
roasting pan
grill
grill
bowl
bowl
oven
oven
frying pan
frying pan
aluminum foil
aluminum foil
cutting board
cutting board
roasting pan
roasting pan
grill
grill
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

  1. Prepare the rub:
  2. Mix paprika, light brown sugar, celery and garlic salts, dry mustard, black pepper, onion powder and salt in a small bowl. Season the entire pork roast and cover overnight in the refrigerator.
  3. Preheat the oven to 325F. Place the pork roast in a large, disposable aluminum roasting pan.
  4. In a small bowl, mix together the melted butter and the liquid hickory smoke for the basting marinade. Pour the basting marinade over the pork and cover with aluminum foil. Cook for approximately 4 1/2 hours (or until the pork becomes tender enough to start "pulling" away, turning the pork every hour, and basting every 1/2 hour. Alternatively, cook pork over white hot coals, covered, for 3-3 1/2 hours, basting and turning frequently with basting marinade.
  5. Transfer the pork roast to a cutting board. Drain the excess juices from the pan. Slice the pork roast and pull apart the meat (trimming the fat) and place back into roasting pan.
  6. Prepare the BBQ sauce: In a large bowl, mix the cider vinegar, water, ketchup, dark brown sugar, salt, and red pepper flakes and pour over pulled pork, stirring to make sure all pork is covered; cover with aluminum foil.
  7. Place pulled pork back into the oven (still at 325F) or in pan on grill and cook for 1 1/2 hours, stirring pork and BBQ every 30 minutes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.54
Ingredient
2 cups apple cider vinegar
3 pounds boneless pork shoulder
¾ cups dark brown sugar
2 teaspoons butter
½ teaspoons celery salt
½ teaspoons dry mustard
½ teaspoons garlic salt
1.5 teaspoons black ground pepper
⅔ cups ketchup
2 teaspoons light brown sugar
3 tablespoons liquid smoke
½ teaspoons onion powder
3 teaspoons crushed red pepper flakes
Price
$1.78
$11.16
$0.53
$0.09
$0.15
$0.05
$0.02
$0.09
$0.57
$0.03
$3.63
$0.05
$0.31
$18.46

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Ketchup can pack in a surprising amount of sugar, so read the nutrition facts label and find a brand that doesn't have too much. Of course, you can also make your own ketchup so you can control how much sugar goes in.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Making your own ketchup from scratch won't actually save you money and will definitely cost you more time. Personally, we will be sticking with store bought, but watching our serving sizes to avoid too much sugar.

Cooking Tips

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

Disclaimer

Nutritional Information

Quickview
230 Calories
25g Protein
4g Total Fat
18g Carbs
11% Health Score
Limit These
Calories
230
12%

Fat
4g
7%

  Saturated Fat
1g
10%

Carbohydrates
18g
6%

  Sugar
17g
19%

Cholesterol
69mg
23%

Sodium
599mg
26%

Get Enough Of These
Protein
25g
52%

Vitamin B3
11mg
56%

Vitamin B1
0.74mg
49%

Vitamin B6
0.86mg
43%

Selenium
29µg
43%

Vitamin B2
0.56mg
33%

Phosphorus
270mg
27%

Vitamin B12
0.99µg
16%

Zinc
2mg
15%

Potassium
533mg
15%

Vitamin B5
1mg
11%

Magnesium
36mg
9%

Manganese
0.18mg
9%

Iron
1mg
8%

Copper
0.13mg
6%

Vitamin A
238IU
5%

Vitamin E
0.5mg
3%

Calcium
29mg
3%

Vitamin K
1µg
1%

Fiber
0.3g
1%

covered percent of daily need

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