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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (113g) Recipe makes 20 servings The following items or measurements are not included below: 1 dash salt and pepper |
||
| Calories 248 | ||
| Calories from Fat 167 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.6g | 28% | |
| Saturated Fat 6.4g | 31% | |
| Monounsaturated Fat 8.2g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 64mg | 21% | |
| Sodium 306mg | 12% | |
| Potassium 314mg | 8% | |
| Total Carbohydrate 3.7g | 1% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 2.8g | ||
| Protein 15.4g | 30% | |
Southern Pulled Pork
SERVES 20 , 20 sandwiches
Ingredients
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon sugar
- 1 1/2 teaspoons black pepper
- 2 teaspoons salt
- 1 teaspoon ground red pepper
- 1 (4-5 lb) boneless pork shoulder
hot vinegar sauce for pulled pork
- 3/4 cup apple cider vinegar
- 3/4 cup white vinegar
- 2 tablespoons sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon hot pepper sauce
- 1 dash salt and pepper
Directions
1
Combine all the spices to form a dry rub and press into all surfaces of the pork roast.2
Grill over low heat or in oven preheated to 225 for two and half to three hours. It should be about 170 degrees in the center. Let stand for ten minutes after you remove it from the grill or oven.3
Shred the pork into pieces with two forks.4
Mix in plenty of the vinegar sauce.
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Featured Reviews for This Recipe
From: Kathy!!
On May 21, 2008
I made this last night in Boise Idaho and it was just like I had at the PIT restaurant in downtown Raleigh last month while visiting my sister. The only thing I did differently was add about a tablespoon of liquid smoke to the meat because the restaurant cooked their's over wood. I also did not serve with coleslaw but it was great on a bun!! It brought back great food memories. Thanks.
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