I have worked for years to recreate the fantastic BBQ I used to get in SC...this is about as close as I've been able to get. This recipe requires patience, but is oh-so-worth it. Great way to meet the neighbors, too...they'll be stopping by to see what culinary masterpiece you're creating! :-)
My Private Note
Units: US | Metric
- 1If you prefer, you can use a dry-rub on pork, but is not necessary.
- 2When I feel like it, I mix the following and rub the pork the day before grilling with the following: (2T hot paprika, 1t br.sugar, 1/2t celery salt, 1/2t garlic powder, 1t dry mustard, 1/2t onion powder, 1t black pepper).
- 3Set up grill (I prefer charcoal) for indirect grilling and add drip pan(to catch grease -- IMPORTANT!).
- 4Add soaked wood-chips to charcoal when temp reaches about 325.
- 5Add Butt (fat side up) to grill over drip-pan and cover, cook/smoke over indirect heat for about 5-6 hours, or until meat is fall-off-bone tender, adding fresh charcoal briquettes and soaked wood-chips as needed (about 10-12 every hour). You may wish to baste now and then with juices in drip-pan.
- 6Remove meat from grill, tent with foil and allow to cool.
- 7Once cooled, remove any skin, bones and fat from meat, "pulling" meat into shreds. (I use rubber gloves to avoid burning fingers and the greasy-mess this can make).
- 8Place "pulled" meat into non-reactive pan ( I use the grocery-store aluminum pans) and add "mop" sauce to taste. Best if allowed to sit in 200 degree oven for about 1/2 hour after cooking.
- 9Great served on buns with fresh cole-slaw!
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Nutritional Facts for Carolina-Style Pulled Pork BBQ
Serving Size: 1 (342 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1068.4
- Calories from Fat 649
- Total Fat 72.1 g
- Saturated Fat 24.9 g
- Cholesterol 322.0 mg
- Sodium 2068.3 mg
- Total Carbohydrate 16.5 g
- Dietary Fiber 0.8 g
- Sugars 13.8 g
- Protein 80.7 g