I do enjoy a bbq brisket sandwich, however I enjoy a good bbq pulled pork sandwich just as well. Pork shoulder is about $1.49 on sale and could go as low as $0.99/lb on sale. I think brisket has a better flavor, but I could make twice as much meat at this price! Traditional North Carolina pulled pork is slow cooked in a charcoal grill or in a slow cooker. I'm posting a quicker method of cooking.
- Prep time: 10 minutes
- Cook time: 2 hrs
- Difficulty: Easy
- Labor Intensity: Could do by yourself.
- 30 servings, adjust by 1.5x if your group tends to eat multiple servings.
- 15-18 lb Pork shoulder/country style ribs [$1.49/lb on sale]
- Salt (I prefer coarse kosher salt)
- Black pepper
- 1.5 cup vinegar
- 2 cup worcestershire sauce
- 2 cup brown sugar
- 4 cups BBQ sauce [I like cattlemen smoky, $8 for a 2pack at costco]
- 5 cups water
- 4 spoonfuls tabasco or other hot sauce (add to taste)
- 48 Buns [12 pack for $2 at smart and final or costco, I think costco quality is a bit higher]
- Total: about $45.00
- Pour all ingredients into a large stock pot (except buns!)
- If the meat has bone, cut around the bone and discard.
- Cut the meat into long strips, no thicker than 2x2x6 inches
- Add water until it's submerged or at least 2/3 submerged.
- Heat pot on high until boiling then reduce to medium/medium-low heat for 2 hrs
- Check on meat after 1 hr, stir meat so top is on bottom...etc
- After 2 hrs, the meat should fall apart easily.
- Use 2 forks and pull the meat until it forms shreds. If it is not tender enough to do this easily, cook for a little longer.
- Serve with sauce or coat with fresh bbq sauce.
Tom's Tips and Tricks_______________
You can cook the meat the night before and then reheat before serving.
One tip is to boil the leftover sauce in the pot until it gets concentrated and then stir the shredded meat in the new reduced sauce. Check on the sauce and taste often to stop when it is concentrated to your liking. Or you can use fresh BBQ sauce if you like.