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South Carolina Style Pulled Pork

 
One serving costs about $3.19 One serving costs about $3.19

$3.19 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:76%

Spoonacular Score: 76%

 

The recipe South Carolina Style Pulled Pork is ready in roughly 45 minutes and is definitely an amazing gluten free and dairy free option for lovers of American food. One serving contains 692 calories, 48g of protein, and 21g of fat. This recipe serves 10. For $3.19 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. 3 people were glad they tried this recipe. Not a lot of people really liked this main course. If you have apple cider vinegar, ground cumin, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 81%, this dish is awesome. If you like this recipe, you might also like recipes such as North Carolina-Style Pulled Pork, Carolina Style Pulled Pork Sliders, and Carolina-Style Pulled Pork Sandwiches.

Pulled Pork on the menu? Try pairing 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 Skater Girl Limited Edition Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 30 dollars per bottle.

Skater Girl Limited Edition Pinot Noir

Aromas of cherry pie, pomegranate, and lychee fruit are followed by vibrant flavors of strawberry jam with hints of whipped cream, clove and cinnamon spice. This is a pretty wine with bright acid and a food-friendly structure.

» Get this wine on Amazon.com

Ingredients

Servings:
1 cup
1 cup apple cider vinegar
apple cider vinegar
2 cups
2 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 pounds
8 pounds boston butt pork shoulder
boston butt pork shoulder
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 ounces
10 ounces tomato paste
tomato paste
0.5 cup
0.5 cup vegetable oil
vegetable oil
0.5 cup
0.5 cup worcestershire sauce
worcestershire sauce
1.5 cups
1.5 cups yellow onion
yellow onion
1 cup apple cider vinegar
1 cup
apple cider vinegar
2 cups barbecue sauce
2 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 pounds boston butt pork shoulder
8 pounds
boston butt pork shoulder
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 ounces tomato paste
10 ounces
tomato paste
0.5 cup vegetable oil
0.5 cup
vegetable oil
0.5 cup worcestershire sauce
0.5 cup
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: $3.19
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 boston butt pork shoulder
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
$13.23
$0.21
$0.04
$0.01
$1.11
$0.44
$0.79
$0.53
$31.93

Nutritional Information

Quickview
691 Calories
47g Protein
20g Total Fat
79g Carbs
26% Health Score
Limit These
Calories
691k
35%

Fat
20g
32%

  Saturated Fat
6g
38%

Carbohydrates
79g
26%

  Sugar
63g
70%

Cholesterol
149mg
50%

Sodium
2415mg
105%

Get Enough Of These
Protein
47g
96%

Vitamin B1
2mg
138%

Selenium
77µg
111%

Vitamin B3
11mg
58%

Vitamin B6
1mg
57%

Vitamin B2
0.96mg
56%

Phosphorus
548mg
55%

Zinc
7mg
52%

Potassium
1486mg
42%

Iron
6mg
35%

Manganese
0.63mg
32%

Vitamin B12
1µg
31%

Copper
0.49mg
25%

Magnesium
96mg
24%

Vitamin A
1205IU
24%

Vitamin B5
2mg
21%

Fiber
4g
19%

Vitamin E
2mg
19%

Vitamin C
12mg
15%

Calcium
125mg
13%

Vitamin K
11µg
11%

Folate
30µg
8%

covered percent of daily need

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