1) East Carolina Vinegar Mop Sauce. If you swing by a barbecue joint in East Carolina, you will likely find your meat has been mopped with a sauce similar to this one. Spicy with a vinegar base, this mopping sauce will give your bbq pulled pork a kick. If you are a fan of this spicy sauce with a vinegary twang at the end, you can also use it on. But I like to always have a meat thermometer handy and strictly go by internal temperature. You are shooting for an internal temperature of 195 degrees for perfect pulled pork. Once you have your butt on the smoker, its time to make your mop. Pulled Pork Mop Recipe: 16 oz Vegetable Oil; 16 oz Cider Vinegar; 32 oz water; 1 cup of dry rub; 2 TBS.
Orange Anchiote Pulled Pork Cooked in an orange mop sauce; rubbed in an anchiote seasoning
Place the pork butt directly on the grates of the smoker with the fat cap down. After 90 minutes, begin basting the pork butt with the mop sauce every 60-90 minutes. Smoke for 8-10 hours until the internal temperature reaches 203°F. Remove from the smoker and let rest for 30-60 minutes, then shred and serve. Place the rubbed shoulder in the smoker and close the lid. Mop. In a glass bowl, combine all the ingredients for the mop sauce. Apply the mop sauce to the pulled pork every hour. Smoke the pork shoulder, while mopping hourly, for 8-10 hours or until the internal temperature of the meat reaches 200 degrees F. Rest. Prep the pork and get it in the smoke. Liberally season the pork shoulder on all sides with the Sweet Rub. Place the pork on the grill grates and close the lid. Make the mop sauce. While the pork begins to cook, make the bourbon brown sugar mop sauce. Pour all of the ingredients for the mop sauce in a medium saucepan. Place the pork butt in a large aluminum pan, and pour the rest of the mop around the edges. Cover it with foil, and return it to the smoker. Continue cooking it, until the internal temperature of the meat reaches 197-203F degrees. Anywhere in that window is good.
How to Make Carolina Style PULLED PORK with homemade Mop Sauce and Dry Rub YouTube
Prepare pork shoulder by scoring the skin and seasoning with spice rub. Heat grill and arrange smoking chips. Roast pork, basting with mop sauce every 30 minutes, until the internal temperature is 190ºF to 200ºF, 6 to 7 hours. Let cool slightly then shred pork, discarding large pieces of fat. When the pork reaches between 160-170 degrees, place the butt into a new aluminum half pan. Sprinkle with rub, and pour about 1/2 c. of the mop sauce into the bottom of the pan to provide moisture. Tent with foil and place back into the pellet grill. Smoke until the pork reaches 206 degrees. Chef Tom's Carolina pulled pork recipe is smoked with charcoal and pecan wood and then mop-glazed in a tangy vinegar and tomato based Lexington-style sauce. Learn techniques for perfect texture and taste, and wow your guests with quality pulled pork every time. Let Chef Tom show you how! Skip Navigation; Free Shipping on Qualifying Orders of. If you love pulled pork as much as I do you know there are different variations. One of my favorite types is Carolina style pulled pork with a vinegar-based.
Carolina Pulled Pork Recipe Carolina pulled pork, Pulled pork, Carolina pulled pork recipe
Step 4. Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225. Instructions. Place brown sugar and hot water in a non-reactive bowl, and stir well until dissolved. Add all other ingredients and stir to combine. Apply liberally to chopped or pulled pork and mix through. Refrigerate for up to one week.
Let the pork rest overnight in a plastic bag in the refrigerator. Take the pork out and apply a second coating of rub. Let it sit at room temperature for about 45 minutes. Prepare the smoker to smoke at about 200 degrees F. To make the mop, combine the vinegar, water, mustard, onion, pepper, salt and any remaining rub and cook over low heat. Ingredients. 1 cup white vinengar. 1/2 cup apple cider vinegar. 3 tbsp brown sugar. 1 tbsp ketchup. 1 1/2 tsp hot sauce, optional. 2 tsp kosher salt. 1 tsp Christie Vanover's Pork Rub. 1 tsp black pepper.
Pulled Pork Mop Sauce 2 YouTube
Cover and refrigerate for at least 8 hours, but no more than 12 hours. When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes. While the grill gets up to temperature, remove the pork from the brine and set on a large cookie sheet with raised edges. Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight. Preheat an oven or smoker to 225 degrees F. Bring the pork to room temperature and place in a roasting pan, fat side.
