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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:61%

Spoonacular Score: 61%

 

Forget going out to eat or ordering takeout every time you crave American food. Try making North Carolina-Style BBQ Pulled Pork at home. This main course has 229 calories, 26g of protein, and 5g of fat per serving. For $1.54 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 12. A mixture of brown sugar, celery salt, onion powder, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. 8 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is solid. Try North Carolina-Style BBQ Pulled Pork, North Carolina-Style BBQ Pulled-Pork Sandwiches, and North Carolina Style Pulled Pork for similar recipes.

Pulled Pork works really well with Pinot Noir, Malbec, and Sangiovese. 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. You could try Parducci Small Lot Pinot Noir New Label Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.

Parducci Small Lot Pinot Noir New Label Wine

Our Pinot Noir offers aromas of Juicy, ripe raspberries and strawberries. Its berry flavors are full and rich on the palate, picking up a hint of cedar in the finish. Enjoy this medium bodied red wine with grilled salmon, pork tenderloin, and fine cuts of red meat.

» Get this wine on Amazon.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 firmly-packed brown sugar
dark firmly-packed 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
2 tsps
2 tsps light brown sugar
light brown sugar
3 Tbsps
3 Tbsps liquid hickory smoke
liquid hickory 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 firmly-packed brown sugar
0.75 cup
dark firmly-packed 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
2 tsps light brown sugar
2 tsps
light brown sugar
3 Tbsps liquid hickory smoke
3 Tbsps
liquid hickory 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
aluminum foil
aluminum foil
cutting board
cutting board
roasting pan
roasting pan
grill
grill
bowl
bowl
oven
oven


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 firmly-packed 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
2 teaspoons light brown sugar
3 tablespoons liquid hickory 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
$0.03
$3.63
$0.05
$0.31
$18.49

Nutritional Information

Quickview
231 Calories
25g Protein
4g Total Fat
19g Carbs
11% Health Score
Limit These
Calories
231k
12%

Fat
4g
7%

  Saturated Fat
1g
10%

Carbohydrates
19g
6%

  Sugar
17g
20%

Cholesterol
69mg
23%

Sodium
598mg
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
269mg
27%

Vitamin B12
0.99µg
16%

Zinc
2mg
15%

Potassium
530mg
15%

Vitamin B5
1mg
12%

Manganese
0.18mg
9%

Magnesium
36mg
9%

Iron
1mg
8%

Copper
0.12mg
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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