Best 2 South Carolina Pulled Pork Recipes
**South Carolina Pulled Pork: A Taste of Southern Comfort**
In the heart of the American South, where barbecue reigns supreme, South Carolina pulled pork stands out as a culinary icon. This delectable dish, steeped in history and tradition, embodies the essence of Southern hospitality and comfort food. Join us on a mouthwatering journey as we explore the secrets behind this iconic dish and present a collection of irresistible recipes that will transport your taste buds to the vibrant streets of South Carolina.
From the smoky aroma that fills the air to the tender, fall-off-the-bone texture, South Carolina pulled pork is a symphony of flavors and textures. Typically made with a whole pork shoulder, also known as pork butt, this dish is slow-cooked over low heat, allowing the meat to absorb the rich flavors of a tangy, vinegar-based sauce. The result is a succulent, juicy, and incredibly flavorful pulled pork that can be enjoyed on its own or as a mouthwatering sandwich.
This article offers a comprehensive guide to creating authentic South Carolina pulled pork, with step-by-step instructions and a selection of recipes catering to various tastes. Whether you prefer a classic vinegar-based sauce, a sweet and smoky brown sugar variation, or a spicy and tangy mustard-based sauce, we have the perfect recipe for you.
Our collection includes a traditional South Carolina pulled pork recipe that captures the essence of this beloved dish, using simple ingredients and a time-honored cooking method. For those who crave a bit of heat, we offer a recipe that incorporates a spicy rub and a fiery habanero-infused sauce. And for those who prefer a sweeter flavor profile, we have a recipe that features a sweet and tangy brown sugar glaze.
No matter your preference, our recipes will guide you through the process of creating tender, juicy, and incredibly flavorful pulled pork that will be the star of your next barbecue gathering or family meal. So, fire up your grill or smoker, gather your ingredients, and prepare to embark on a culinary adventure that will leave your taste buds singing.
INDOOR PULLED PORK WITH SOUTH CAROLINA MUSTARD BARBECUE SAUCE
Make and share this Indoor Pulled Pork With South Carolina Mustard Barbecue Sauce recipe from Food.com.
Provided by KathyP53
Categories Pork
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.
- While pork brines, combine 1/4 yellow mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine 2 tbsp black pepper, 2 tablespoons paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and 1 teaspoons cayenne pepper in second small bowl; set aside.
- Adjust oven rack to lower-middle and heat oven to 325 degrees.
- Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rach inside foil-lined baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.
- Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in botton of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tendeer, and internal temperature registers 200 degrees on instant-read thermometer about 1 1/2 hours. Transfer pork to serving dish, tent loosely with foil and allow to rest for 20 minutes.
- While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl.
- Combine all sauce ingredients in medium bowl with cooking liquid and whisk to combine.
- Second Sauce: Lexington Vinegar Barbecue Sauce:.
- 1 cup cider vinegar.
- 1/2 cup ketchup.
- 1/2 cup water.
- 1 tablespoons sugar.
- 3/4 teaspoons salt.
- 3/4 red pepper flakes.
- 1/2 teaspoons freshly ground black pepper.
Nutrition Facts : Calories 152.8, Fat 1, SaturatedFat 0.1, Sodium 20478, Carbohydrate 36.7, Fiber 2.1, Sugar 31.7, Protein 1.3
SOUTH CAROLINA PULLED PORK
Steps:
- 1. For the spice rub and pork: Combine dry mustard, brown sugar, salt, pepper, paprika, and cayenne, breaking up any lumps. Dry pork with paper towels and rub all over with spice mixture. (Roast can be wrapped tightly in plastic and refrigerated for 24 hours.) 2. Seal wood chips in foil packet and cut vent holes in top. Open bottom vent on grill. Light 50 coals; when covered with fine gray ash, pour in pile on one side of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered, with lid vent open halfway until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Leave primary burner on high and shut other burner[s] off.) Scrape and oil cooking grate. Place pork on cool side of grill and barbecue, covered, until exterior of pork has a rosy crust, about 2 hours. 3. For the mustard barbecue sauce and to finish: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Whisk mustard, brown sugar, vinegar, Worcestershire, hot sauce, salt, and pepper in bowl until smooth. Transfer pork to roasting pan and brush 1/2 cup sauce over meat. Cover roasting pan tightly with foil and bake until fork inserted into pork can be removed with no resistance, 2 to 3 hours. Remove from oven and rest, still wrapped in foil, for 30 minutes. Unwrap pork and, when cool enough to handle, pull meat into thin shreds, discarding fat, if desired. Toss pork with remaining sauce. Serve.
Tips:
- Choosing the right cut of pork is essential for tender and juicy pulled pork. Pork shoulder, also known as pork butt, is the ideal cut as it has a good balance of fat and meat, ensuring a flavorful and succulent result.
- Preparing a flavorful rub is key to enhancing the taste of the pulled pork. A combination of spices like paprika, brown sugar, garlic powder, onion powder, and cumin creates a delicious crust and infuses the meat with smoky and savory flavors.
- Low and slow cooking is the secret to fall-apart tender pulled pork. Cooking the pork at a low temperature for an extended period allows the collagen to break down, resulting in a meltingly tender texture.
- Adding a liquid to the cooking pot helps keep the pork moist and prevents it from drying out. Common liquids used include apple cider vinegar, chicken broth, or a mixture of both. These liquids add extra flavor and help create a flavorful sauce.
- Basting the pork periodically during cooking is recommended to ensure even cooking and prevent the meat from becoming dry. Use the cooking liquid to baste the pork, infusing it with additional moisture and flavor.
- Allowing the pulled pork to rest before serving is crucial. Resting the meat allows the juices to redistribute, resulting in a more tender and flavorful pulled pork experience.
Conclusion:
Creating mouthwatering South Carolina pulled pork at home is a delightful and rewarding experience. By following these tips and the detailed recipe provided, you can achieve tender, juicy, and smoky pulled pork that will impress your family and friends. Embrace the low and slow cooking method, experiment with different rubs and flavor combinations, and enjoy the delicious outcome that is sure to become a favorite dish in your household.
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