How to Make Pulled Pork

By Food & Wine
Updated September 30, 2016
Photo © Matthew Armendariz - mattbites.com
Chef Sean Brock is a Carolina-barbecue scholar, too. Here, his grill-and-oven method for Carolina pulled pork, plus three key sauces.
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The Mission: DIY Pulled Pork

Photo © Matthew Armendariz - mattbites.com
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First: Roast the Pork

Photo © Matthew Armendariz - mattbites.com
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Set the pork shoulder, fat side up, in doubled 14-by-18-inch disposable aluminum roasting pans. Brush the pork with the mustard mixture.

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Roast, uncovered, until the meat is very tender and is pulling away from the shoulder bone. Tilt the pan and pour the roasting juices into a medium bowl; you should have about 1 1/4 cups.

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Photo © Matthew Armendariz - mattbites.com
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Refrigerate the juices for 30 minutes. Skim off the fat before using.

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Next: Grill the Pork

Photo © Matthew Armendariz - mattbites.com
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Meanwhile, light 10 of the charcoal briquettes. When the coals are hot, cover them with the remaining 40 briquettes. When all the coals are hot, arrange 6 cups of the soaked wood chips around the coals.

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Set the roasting pan on the grill grate over the coals and wood chips. Cover the grill, partially open the air vents and smoke the pork shoulder.

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Photo © Matthew Armendariz - mattbites.com
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Transfer the pork to a work surface and let rest for 30 minutes. Pull the meat off of the bones; discard the bones, gristle, skin and fat.

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Photo © Matthew Armendariz - mattbites.com
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Using tongs and a fork, or your fingers, finely shred the meat and transfer it to a large bowl.

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Photo © Matthew Armendariz - mattbites.com
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Toss the shredded meat with 1/4 cup of the reserved roasting juices and serve with one of the three barbecue sauces.

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Eastern Carolina Sauce

Photo © Matthew Armendariz - mattbites.com
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In a medium bowl, combine 1 cup of the reserved roasting juices with white wine vinegar and cider vinegar.

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Add dark brown sugar and sweet smoked paprika, stirring to dissolve the sugar.

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Season with salt, pepper and hot sauce.

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Variation: Southern Carolina Barbecue Sauce

Photo © Matthew Armendariz - mattbites.com
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To make Southern Carolina Barbecue Sauce, stir yellow mustard into the Eastern Carolina Sauce. Simmer over moderate heat for 30 minutes, until thickened.

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Variation: Western Carolina Sauce

Photo © Matthew Armendariz - mattbites.com
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To make Western Carolina Barbecue Sauce, stir ketchup into the Eastern Carolina Sauce. Simmer over moderate heat for 30 minutes, until thickened.

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