Carolina Pulled Pork Barbecue Sandwich

How to make Carolina Pulled Pork Barbecue Sandwich Recipe

4 SERVINGS

For the Dry Rub:
1 1/2 tablespoons Black pepper, ground
1 1/2 tablespoons Dark brown sugar, packed
1 1/2 tablespoons Paprika
2 tablespoons Coarse salt
1/2 teaspoon Cayenne pepper
2 pounds Pork shoulder (Boston butt), boneless

For the Mop:
1/2 cup Apple cider vinegar
1/4 cup Water
1 tablespoon Worcestershire sauce
1/2 tablespoon Black pepper
1/2 teaspoon Coarse salt
1 teaspoon Vegetable oil
1 cup Carolina Barbecue Sauce
4 Hamburger buns, toasted

Method:
Mix the ingredients for the dry rub.

Sprinkle the dry rub over the pork and press into the meat. Cover and let set 1 hour at room temperature.

Combine ingredients for the mop and set aside.

If possible, hot-smoke the pork until fork-tender, brushing with cold mop every 45 minutes; or roast the pork at 300°F (150°C) for 3 hours or until fork-tender, brushing with cold mop every 45 minutes.

Remove from oven or smoker and let rest 30 minutes.

Pull the meat apart or shred using 2 forks.

Combine the shredded pork with barbecue sauce, cover tightly, and simmer 20 to 30 minutes. Add more water if needed.

Serve pork on toasted bun with coleslaw, potato salad, and additional barbecue sauce.