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South Carolina Style Pulled Pork

 
One serving costs about $3.88 One serving costs about $3.88

$3.88 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner American
spoonacular Score:80%

Spoonacular Score: 80%

 

South Carolina Style Pulled Pork might be just the main course you are searching for. This recipe makes 10 servings with 920 calories, 72g of protein, and 34g of fat each. For $3.88 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. 3 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of garlic, soy sauce, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the maple syrup you could follow this main course with the Vanilla-Almond Chia Breakfast Pudding as a dessert. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is great. Try Carolina-Style Pulled Pork Sandwiches, North Carolina-Style Pulled Pork, and North Carolina-Style BBQ Pulled Pork for similar recipes.

Ingredients

Servings:
1 cup
1 cup apple cider vinegar
apple cider vinegar
8 cups
8 cups barbecue sauce
barbecue sauce
2 Tbsps
2 Tbsps chili powder
chili powder
1 cup
1 cup dijon mustard
dijon mustard
1 tsp
1 tsp garlic
garlic
1 Tbsp
1 Tbsp ground cumin
ground cumin
1 cup
1 cup hoisin sauce
hoisin sauce
1 cup
1 cup honey
honey
2 Tbsps
2 Tbsps maple syrup
maple syrup
8 lb
8 lb pork butt
pork butt
0.5 Tbsps
0.5 Tbsps crushed red pepper flakes
crushed red pepper flakes
1 tsp
1 tsp soy sauce
soy sauce
2 tsps
2 tsps table salt
table salt
10 oz
10 oz tomato paste
tomato paste
0.5 cups
0.5 cups vegetable oil
vegetable oil
0.5 cups
0.5 cups worcestershire sauce
worcestershire sauce
1.5 cups
1.5 cups yellow onion
yellow onion
1 cup apple cider vinegar
1 cup
apple cider vinegar
8 cups barbecue sauce
8 cups
barbecue sauce
2 Tbsps chili powder
2 Tbsps
chili powder
1 cup dijon mustard
1 cup
dijon mustard
1 tsp garlic
1 tsp
garlic
1 Tbsp ground cumin
1 Tbsp
ground cumin
1 cup hoisin sauce
1 cup
hoisin sauce
1 cup honey
1 cup
honey
2 Tbsps maple syrup
2 Tbsps
maple syrup
8 lb pork butt
8 lb
pork butt
0.5 Tbsps crushed red pepper flakes
0.5 Tbsps
crushed red pepper flakes
1 tsp soy sauce
1 tsp
soy sauce
2 tsps table salt
2 tsps
table salt
10 oz tomato paste
10 oz
tomato paste
0.5 cups vegetable oil
0.5 cups
vegetable oil
0.5 cups worcestershire sauce
0.5 cups
worcestershire sauce
1.5 cups yellow onion
1.5 cups
yellow onion

Equipment

aluminum foil
aluminum foil
paper towels
paper towels
plastic wrap
plastic wrap
sauce pan
sauce pan
grill
grill
tongs
tongs
bowl
bowl
oven
oven
frying pan
frying pan
aluminum foil
aluminum foil
paper towels
paper towels
plastic wrap
plastic wrap
sauce pan
sauce pan
grill
grill
tongs
tongs
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

  1. Massage mustard sauce into the meat. Wrap the meat tightly in a double layer of plastic wrap and refrigerate for at least 3 hours or up to 3 days. (The sauce was really thin and liquid-y so after dumping about half on the meat and realizing massaging was just not going to happen, I threw the meat and the sauce into a ziplock bag, shook it up and made sure it was coated then threw it in the fridge for the three day marinating marathon.)
  2. At least one hour prior to cooking, remove the roast from the refrigerator and unwrap, placing the meat and the marinating juices into a disposable 913 disposable aluminum pan and let it come to room temperature. (As I mentioned above, my pans were a bit flimsy so I doubled up.) Soak the wood chips in cold water to cover for 1 hour and drain.
  3. Meanwhile, light a large chimney starter filled halfway with charcoal (about 3 quarts) and allow to burn until the coals are partially covered with a layer of ash. Build a modified two-level fire by arranging all the coals over half of the grill, leaving the other half empty. Open the bottom grill vents completely. Place the wood chips on the coals. Set the cooking grate in place, cover and heat the grate until hot, about 5 minutes. Use a grill brush to scrape the cooking grate clean. Sip a wad of paper towels in vegetable oil; holding the wad with tongs, oil the cooking grate.
  4. Set the aluminum pan with the roast on the grate opposite the coals. Open the grill lid vents three-quarters of the way and cover, making sure the vent is above the meat to draw smoke through the grill. Cook, adding about eight briquettes every hour or so to maintain an average temperature of 275F for three hours. (When I added coals, I also basted the marinade over the roast to ensure moistness.)
  5. Adjust an oven rack to the middle position and heat the oven to 325F. Wrap the pan holding the roast, being careful not to spill the marinating liquid, with heavy duty aluminum foil to cover completely. Place the pan in the oven and cook until the meat is fork-tender, about 2 hours.
  6. Carefully slide the foil-wrapped pan with the roast into a brown paper bag. Crimp the end shut. Let rest for 1 hour. (I found it easiest to lay the paper bag open on its side and slide the roast in, instead of dropping it downward, then folding the opening up and taping it shut.)
  7. While roast is resting, prepare barbecue sauce. If wanting true South Carolina style barbecue sauce, make the marinade above. If wanting a thicker, tangier sauce with a hot finish, I highly recommend Inas barbecue sauce below. Its a bit of an ingredient dump with 11 of 13 items being from jars and bottles, but with flavors so loud and clamoring for your taste-buds attention, you wont regret it.
  8. In a large sauce pan on low heat, saute onions and garlic with the oil until the onions are translucent, about 10 to 15 minutes. Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes. Use immediately or store in fridge. Makes about 6 cups.
  9. Keeping: This sauce freezes excellently. I made a big batch last fall and froze it, pulling it out for the pulled pork. I re-heated in a sauce pan on low heat until hot.
  10. Once pork has rested, transfer the roast to a carving board and dispose of the marinade liquid and pan. When cool enough to handle, separate the roast into sections, removing fat if desired, and tear the meat into shreds with your fingers (forks work just as well without your fingers getting messy). Place the shredded meat in a large bowl. Toss with 1 cup of the barbecue sauce, adding more to taste. Serve, passing the remaining sauce separately.

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

Price Breakdown

Cost per Serving: $3.88
Ingredient
1 cup apple cider vinegar
2 cups barbecue sauce
2 tablespoons chili powder
1 cup dijon mustard
1 teaspoon garlic
1 tablespoon ground cumin
1 cup hoisin sauce
1 cup honey
2 tablespoons maple syrup
8 pounds pork butt
½ tablespoons crushed red pepper flakes
1 teaspoon soy sauce
2 teaspoons table salt
10 ounces tomato paste
½ cups vegetable oil
½ cups worcestershire sauce
1.5 cups yellow onion
Price
$0.89
$2.25
$0.69
$2.49
$0.07
$0.40
$3.63
$4.14
$1.02
$20.08
$0.21
$0.04
$0.01
$1.11
$0.44
$0.79
$0.53
$38.77

Tips

Health Tips

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • 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.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Maple syrup comes in three grades, either A-C or 1-3 depending on where you live. To learn which types are suitable for which uses in the kitchen, check out our lesson on maple syrup in the academy.

Green Tips

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

  • Worcestershire sauce often contains anchovies, so if you are vegan, vegetarian, or allergic to seafood, be sure to look for a brand that doesn't!

Disclaimer

Nutritional Information

Quickview
919 Calories
72g Protein
34g Total Fat
79g Carbs
39% Health Score
Limit These
Calories
919
46%

Fat
34g
53%

  Saturated Fat
16g
103%

Carbohydrates
79g
26%

  Sugar
63g
70%

Cholesterol
218mg
73%

Sodium
2445mg
106%

Get Enough Of These
Protein
72g
145%

Selenium
114µg
163%

Vitamin B1
2mg
145%

Vitamin B6
2mg
106%

Vitamin B2
1mg
97%

Vitamin B3
18mg
90%

Zinc
13mg
87%

Phosphorus
833mg
83%

Vitamin B5
5mg
60%

Potassium
1958mg
56%

Vitamin B12
3µg
55%

Iron
7mg
44%

Magnesium
130mg
33%

Manganese
0.65mg
33%

Copper
0.65mg
32%

Vitamin E
3mg
26%

Vitamin A
1191IU
24%

Fiber
4g
18%

Vitamin D
2µg
15%

Calcium
144mg
14%

Vitamin C
10mg
13%

Vitamin K
9µg
9%

Folate
19µg
5%

covered percent of daily need

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