Sunday, July 1, 2012

Outdoor Cooking USA - Day 1, South Carolina

 Many friends have posted or told us that they have really been enjoying the "Tour of Italy" series and have been wondering what we were going to be doing for July. Here at the Pantry we have decided to pay tribute to all the Freedoms that we share acrossed this great nation and the one thing that we know to be true from coast to coast is that everyone like to BBQ and Grill. So the series for July is all about grilling... We will be traveling around the 50 States and highlighting some of the best grilling/BBQ tips and recipes that we have come acrossed in our travels. Hope you all enjoy... :)

For Day 1... We would like to start close to home in South Carolina.

South Carolina in know for their BBQ-ed Pork and at Christmas time we were given the task of catering our ward party for about 300 people. The choice of meat that was voted on by the committee was of course BBQ-ed Pork, (southern style), so after spending a whole week feeding my family pork, trying out different mixes and combinations, we finally came up with a recipe that we liked and apparently so did most of the ward. We still get comments about our meat... So we would love to share with all of you our recipe for

 Pulled Pork


Dry Rub:

  • 1/2 tablespoons paprika
  • 1/4 cup onion chopped fresh
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 3 tablespoons coarse sea salt
  • 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

 Barbecue Sauce:

  • 1 1/2 cups cider vinegar
  • 1 cup yellow or brown mustard
  • 1/2 cup Sweet Baby Ray's Sauce
  • 1/3 cup packed brown sugar
  • 2 garlic cloves, smashed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Pan drippings from the pork
  • 24 hamburger buns


Mix the paprika, onion, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, sweet baby ray's, brown sugar, garlic, salt, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some coleslaw. Serve with the remaining sauce on the side.

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