Ray’s Carolina
Pulled Pork
6 to 8 lb.
Pork Shoulder
2
tablespoons of vegetable oil
Southern Dry
Rub (recipe below)
Carolina
Wash (recipe below)
1.
Make the Southern Dry Rub and the Carolina Wash.
Coat the pork shoulder with the dry rub.
2.
Preheat the oven to 325°F. Get out your heavy 8 qt. Dutch oven. Heat it
on high on the stove top. Add the oil and brown the pork shoulder on all sides.
3.
Remove from the heat and add half of the Carolina
Wash to the pot. Put the lid on tight and place it into the oven for at least 4
hours, until it is falling apart. Turn
the pork shoulder over after 2 hours.
4.
Remove the pork from the pot and shred it into a
serving bowl. Pour ¼ of the Carolina
Wash into the bowl and mix it well.
Reserving the remaining ¼ for folks to add to their pork if they want
extra.
5.
Serve it with buns and several different type of
BBQ sauce. I like Sweet Baby Ray’s Sweet
and Spicy BBQ sauce. I also try and have
a mustard based sauce.
Southern Dry Rub
(adapted from the Joy of Cooking)
¼ cup of
ground cumin
¼ cup of
dark brown sugar
½ cup of
sweet paprika
¼ cup of
chili powder
2 tablespoons
of ground red pepper
1 teaspoon
of ground mace
¼ cup of
kosher salt
¼ of ground
black pepper
Stir well together.
The rub will stay fresh for 6 to 8 week is a tight container.
Carolina Wash
2 ¼ cups of
apple cider vinegar
¾ cups of Worcestershire
sauce
5 teaspoons
of crushed red pepper
5 teaspoons
of sugar
2 teaspoons
dry mustard
2 teaspoons
garlic salt
1 teaspoon
ground red pepper
In a small bowl combine all of the ingredients and mix
well. The wash can stored for several
weeks in the refrigerator.
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