Carolina-Style Pulled Pork Sandwich

Carolina-Style Pulled Pork Sandwich

1 Boston Butt (about 2,2-2,7kg)
Salt and pepper, to taste
Your favorite BBQ rub
240ml Carandinius Bianca Sweet White Vinegar
4 tbsp (60ml) ketchup
30g brown sugar
2 tsp salt
1 tsp crushed red pepper
Toasted buns
Coleslaw

Suggested match

Method

Season the meat with salt, pepper, and BBQ sauce. Preheat a grill or smoker to 135°C
Prepare the Carolina vinegar-style sauce by combining Carandini Bianca Sweet White Vinegar, ketchup, brown sugar, salt, and crushed red pepper. Mix everything well to combine.
After 3 hours of cooking, start mopping the sauce on the pork every hour to develop flavor and moisture.
Place the seasoned meat on the grill and cook it at 135°C for about 3 hours. The sauce will help build a darker crust while giving it the sweet and tangy Carolina BBQ flavor.
Once the meat is probe tender and reaches an internal temperature of about 96°C, pull it off the grill and let it rest for at least 30 minutes before shredding it up.
To assemble the sandwiches, place a generous amount of pulled pork on a toasted bun and top it with coleslaw. Drizzle some of the remaining sauce (about 60 ml) over the pulled pork for an extra burst of flavor.
Enjoy these delicious pulled pork sandwiches!

Recipe by @g_bque

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