Carolina Pulled Pork
Traditional Carolina barbecue begins with a whole hog smoked over coals; here, Sean Brock cooks pork shoulder for 12 hours in a 275° oven before smoking it for about 1 hour in a backyard grill. More Pork Recipes
September 2010
Gallery
Credit:
© Antonis Achilleos
Recipe Summary
Ingredients
Directions
Make Ahead
The smoked pork shoulder can be prepared through Step 4 and refrigerated overnight. Break the pork into 4-inch pieces and bring to room temperature. Arrange the pork in a roasting pan, drizzle with 1/2 cup of water, cover with foil and rewarm in a 425° oven before shredding.
Suggested Pairing
Smoky, ripe Santa Barbara Syrah.