| Level: | Advanced |
| Total: | 17 hr 20 min |
| Prep: | 20 min |
| Inactive: | 8 hr |
| Cook: | 9 hr |
| Yield: | 12 servings |
Ingredients
- 2 quarts cider vinegar
- 2 cups ketchup
- 1/2 cup sugar
- 1/4 cup molasses
- 1/4 cup dry mustard
- 1/4 cup soy sauce
- 1/4 cup tomato paste
- 1/4 cup Worcestershire sauce
- 1/8 cup red pepper flakes
- 1/8 cup salt
- Pinch freshly ground black pepper
- 2 cups soy sauce
- 1 1/2 cups salt, plus more for seasoning
- 1/2 cup sugar
- 1/4 cup honey
- 1/4 cup molasses
- 2 pork butts, about 6 pounds total weight
- Freshly ground black pepper
Instructions
- For the Carolina BBQ sauce:
- Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately, pour it into a bowl or jar. Cover and refrigerate until needed.
- For the BBQ pulled pork:
- Combine 1-quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in 1 gallon plus 3 quarts water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight.
- Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove the meat from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 598 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 3 g |
| Sugar | 44 g |
| Protein | 36 g |
| Cholesterol | 107 mg |
| Sodium | 3211 mg |
| Serving Size | 1 of 12 servings |
| Calories | 598 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 3 g |
| Sugar | 44 g |
| Protein | 36 g |
| Cholesterol | 107 mg |
| Sodium | 3211 mg |
Reviews
Carolina Sauce was a big hit on the pulled pork sandwiches. Tried the Brine too; great flavor and followed the simple rub with salt and pepper. Used WSM with suggested APPLE wood for smoking