Carolina-Style Pulled Pork

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  • 2 pounds pork butt, shoulder or blade steak, boneless
  • 2 teaspoons paprika
  • 2 tablespoons dark brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon chile powder
  • Sauce:
  • 2 tablespoons honey
  • 4 cloves garlic, chopped
  • 2 teaspoons cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • 1/2 chipotle chile (canned)
  • 1/4 cup brown sugar
  • 1 tablespoon tomato paste
  • 1 (14.5 ounce) can whole peeled tomatoes in juice
  • 1 cup distilled white vinegar
  • 1 1/2 cups water or chicken stock
  • 1 teaspoon salt


Combine paprika, sugar, salt and chile powder in a small bowl. Mix with fingers, then liberally rub all over pork. Cover and marinate overnight.
To make sauce, combine honey, garlic, cumin, coriander, pepper, chipotle and sugar in a large pot over medium heat. Add tomato paste and tomatoes and heat to a simmer. Cook for 15 minutes.
Add vinegar, water and salt. Simmer uncovered for 30 minutes, stirring occasionally; taste and adjust seasonings. Cool and puree in a blender. Cover and chill overnight.
Preheat oven to 250°F. Heat olive oil in a large skillet until just smoking. Sear pork on all sides until well browned.
Place in a roasting pan and cover with 1 cup of sauce. Cover with foil and bake for about 1 hour.
Baste with sauce. Bake for an additional hour.
Uncover, turn pork over and cook for another hour. Pork is ready when internal temperature reaches 150°-160°F degrees.
Remove from oven and cool. Either slice against grain and chop into pieces, or shred, pulling apart with fork and fingers.
Place in a large bowl and toss with some of sauce. Serve with buns or white bread, coleslaw, beans and extra sauce.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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