Carolina-Style Pulled Pork Recipe
Outstanding pulled pork and sauce - from the Williams Sonoma Grill Master Cookbook by Fred Thompson
Consider this a 2-thumbs-up review, rather than a recipe. I have made this 4 times now, always with the Lexington-Style Dip, and it is excellent. Fred Thompson does a great job walking you through the recipe, and I haven't changed it, so I'm just going to link to his recipe here.
A few notes from my experience cooking it:
Smaller pieces cook much faster, so be sure to use a thermometer (preferably a cooking alarm like the Thermoworks ChefAlarm). I overcooked some of it on the first try.
Fred doesn't provide a "cook to" temperature, but other sites have recommended 190 - 195, and that has worked well for me.
I haven't tried his Classic BBQ sauce; the Lexington-Style dip hooked us from the start. We also tried a few other sauces, but always preferred his dip.
From one of our cooks, before shredding it. We used smaller pieces, so our cooking time was much less.
TOTAL TIME: 11 hr
Prep: 30 min
Smoke: 10 hr (less for smaller cuts)
Rest: 30 min
YIELD: 5 servings
LEVEL: Hard
More Photos
This is a great summertime meal.
Leftovers are incredible with eggs for breakfast.