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South Carolina Style Pulled Pork
gluten-free
dairy-free
$3.19 per serving
3 likes
Ready in 45 minutes
10
gluten-free,dairy-free,gluten free,dairy free
lunch,main course,main dish,dinner
American
Spoonacular Score: 75% 
My notes:
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.
Pinot Noir, Malbec, and Sangiovese are my top picks 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 Raptor Ridge Estate Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.
Raptor Ridge Estate Pinot Noir
This is a wine that is not coy or shy. The nose is outgoing with ripe cherry fruit, sweet pomegranate, and plum, with soft notes of clove cigar, and musk. The curvy palate is lush with red cherry, Italian plum, and Marionberries. Note the pleasing floral qualities of lavender, and brown spices like nutmeg, pepper, and chestnut. With astounding acidity, and polished tannins this wine will drink well through 2017. Enjoy with a wild mushroom risotto.
» Get this wine on Wine.com
Ingredients
239 ml
1 cup
apple cider vinegar
572 ml
2 cups
barbecue sauce
2 Tbsps
2 Tbsps
chili powder
2 Tbsps
2 Tbsps
maple syrup
3.63 kilogram
8 pounds
pork butt
0.5 Tbsps
0.5 Tbsps
crushed red pepper flakes
283.5 g
10 ounces
tomato paste
109 ml
0.5 cup
vegetable oil
137.5 ml
0.5 cup
worcestershire sauce
240 g
1.5 cups
yellow onion
239 ml
1 cup
apple cider vinegar
572 ml
2 cups
barbecue sauce
2 Tbsps
2 Tbsps
chili powder
2 Tbsps
2 Tbsps
maple syrup
3.63 kilogram
8 pounds
pork butt
0.5 Tbsps
0.5 Tbsps
crushed red pepper flakes
283.5 g
10 ounces
tomato paste
109 ml
0.5 cup
vegetable oil
137.5 ml
0.5 cup
worcestershire sauce
240 g
1.5 cups
yellow onion
Equipment
Instructions
- 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.)
- 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.
- 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.
- 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.)
- 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.
- 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.)
- 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.
- 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.
- 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.
- 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: $3.83
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 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
$0.79
$0.53
$38.34
Nutritional Information
Quickview
919k Calories
72g Protein
34g Total Fat
79g Carbs
39% Health Score
Limit These
Calories
919k
Fat
34g
Saturated Fat
16g
Carbohydrates
79g
Sugar
63g
Cholesterol
218mg
Sodium
2445mg
Get Enough Of These
Protein
72g
Selenium
114µg
Vitamin B1
2mg
Vitamin B6
2mg
Vitamin B2
1mg
Vitamin B3
18mg
Zinc
13mg
Phosphorus
833mg
Vitamin B5
5mg
Potassium
1958mg
Vitamin B12
3µg
Iron
7mg
Magnesium
130mg
Manganese
0.65mg
Copper
0.65mg
Vitamin E
3mg
Vitamin A
1191IU
Fiber
4g
Vitamin D
2µg
Calcium
144mg
Vitamin C
10mg
Vitamin K
9µg
Folate
19µg
covered percent of daily need
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