BSIA RECIPES

Carolina Pulled Pork (serves 8)                 

Pork:

• hickory wood chips (about 1/4 pounds)
• 2  tablespoons  turbinado sugar
• 2  tablespoons  coarsely ground black pepper
• 2  tablespoons  paprika
• 1 1/2  teaspoons  salt
• 1/2  teaspoon  ground red pepper
• 1  (5-pound) bone-in pork shoulder (Boston butt)
• 1  cup  cider vinegar
• 2 1/4  cups  water, divided
• 1  teaspoon  salt
• 1  teaspoon  canola oil
• Cooking spray

Slow Cook Juice

• 1 medium onion
• 6 garlic cloves
• 2 14oz cans low sodium beef  broth
• ½ bottle Tony Roma’s Carolina Honey BBQ Sauce
• 1/3 cup brown sugar
• 1/3 cup cider vinegar
• ½ tsp pepper
• 2 tablespoons corn starch
• Bakery French Hamburger buns

BBQ Sauce:

• 1  cup  cider vinegar
• 1/3  cup  Tony Roma’s Carolina Honey BBQ Sauce
• 1/4  cup  water
• 2  teaspoons  granulated sugar
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  crushed red pepper

Preparation
To prepare pork, soak wood chunks in water.
Combine turbinado sugar and next 4 ingredients (through ground red pepper); reserve 2 tablespoons sugar mixture. Rub half of the remaining sugar mixture onto pork. Place in a large zip-top plastic bag; seal and refrigerate pork overnight.
Remove pork from refrigerator; let stand at room temperature 30 minutes. Rub some of remaining half of sugar mixture onto pork if not well covered.  Start grill on High and put chips in to start smoking.  When hot, sear all four sides of pork, sprinkle sugar mixture on to seared sides as you turn pork.  Reduce temp to low and cook pork using indirect heat until hickory is burned up.
Combine all slow cook ingredients in cooker, set on High to heat while pork is searing.  Transfer seared pork to slow cooker.  Turn pork every hour to cook evenly Cook approximately 5 hours until falls apart with fork.
Combine reserved 2 tablespoons sugar mixture, 1 cup vinegar, 1/4 cup water, 1 teaspoon salt, and oil in a small saucepan; cook over low heat 10 minutes or until sugar dissolves.
To prepare sauce, combine 1 cup vinegar from above and remaining ingredients in a small saucepan; bring to a boil. Cook until reduced to 1 1/4 cups (about 5 minutes). Serve sauce warm or at room temperature with pork.

When pork is done, remove from cooker and shred using two forks,remove any fat found.  In cooker, remove and reserve half of liquid in cooker (you can freeze this extra liquid to use in place of beef broth in next batch). Using cornstarch and water thicken liquid remaining in cooker and return pork to cooker to keep warm.  Pork should be very moist but not runny.

Submitted by Warren Renninger