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Carolina Barbecued Pork

Source: Fine Cooking - Issue No. 15
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Rating: 2.5   Reviews: 7 See Reviews
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Active Time:  10 Minutes
Total Time:  5 Hours 10 Minutes
  Yields 2 1/2 pounds of barbecue; serves ten
I like to marinate the meat for at least a day; two is even better. You can roast the pork in the oven or on the grill.
1 recipe Carolina Barbecue Sauce, cooled
2 boneless fresh pork butts (3 pounds each), untrimmed
White hamburger buns for serving
Other necessary recipes:
Carolina Barbecue Sauce
Carolina Barbecued Pork Recipe at
One or two days before the barbecue, put the pork in a container just large enough to hold it and deep enough for the sauce to cover the meat. Pour in enough sauce to cover the meat, cover the container, and refrigerate for at least a day, preferably two. Reserve the rest of the sauce for basting and dressing the meat. Halfway through the marinating process, turn the pork in the sauce.

If you're using a charcoal grill, start a slow fire; you should be able to hold your hand just a few inches above the grate for 10 seconds without becoming uncomfortably hot. If you're using a gas grill, oven, or smoker, heat it to 200 degrees F.

Put the marinated pork butts fat side up on the grill or smoker and close the lid. (For the oven, put the pork on a rack in a roasting pan.) Leave the pork alone for about 3 hours, then begin basting with sauce every 30 min. Four hours into cooking, turn the pork over and continue cooking for another 2 hours. The pork is ready when the internal temperature reads between 150 and 160 degrees F. This should take about 2 hours per pound. Take the pork off the heat and let it sit until cool enough to handle.

Chop and shred the the pork. You can slice the pork or pull it apart with your fingers. For slicing, cut the pork across the grain in 1/2-inch slices. For pulling, start pulling at the meat with a fork, then attack it with your fingers; the pork will come apart in large chunks. Pick out any unrendered fat.

TO SERVE: With a large, heavy knife, roughly chop the pork coarse. Put the chopped pork in a large bowl and begin tossing in some of the reserved sauce; the amount is a matter of taste. Serve the pork warm with more sauce on the side.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easy Entertaining: Make-Ahead Mains
Nutrition Facts per Serving
Yield:   Yields 2 1/2 pounds of barbecue; serves ten
Calories: 646
Fat. Total: 22g
Fiber: 4g
Carbohydrates, Total: 53g
Sodium: 3265mg
% Cal. from Fat: 31%
Cholesterol: 182mg
Protein: 59g
Spotlight Recipe Review See all 7 reviews »

Rating: 1
by: Sheila Reviewed: 08/15/2013
Recipe issue
The recipe listed was two ingredients -- pork and "Carolina Barbecue Sauce", for which a non-functioning link was provided. Therefore, the recipe was useless, as the majority of it was not available. A recipe should be complete, and include all the specifics of the entire recipe in one place.
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