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Carolina Pulled Pork Sandwiches

1   tbsp (15 mL) brown sugar
1   tbsp (15 mL) paprika
1   tsp (5 mL) garlic powder
1   tsp (5 mL) dry mustard
1   tsp (5 mL) salt
1/2   tsp (2 mL) coarsely ground black pepper
1   bone-in pork shoulder roast (5-6 lbs/2.25-2.7 kg)
1   bottle (11.2 oz/317 mL) Carolina Mustard Barbecue Sauce
12   large hamburger buns, warmed
1/3   cup (75 mL) mayonnaise
1 1/2   tbsp (22 mL) cider vinegar
1/4   tsp (1 mL) salt
2   large red apples such as Gala, cored
1   seedless cucumber
  1. Prepare grill for indirect cooking over medium-low heat. For pork, combine brown sugar, paprika, garlic powder, mustard, salt and black pepper in (1-cup/250-mL) Prep Bowl; stir. Rub seasoning mixture onto all sides of pork. Place pork fat-side up on grid of grill. Grill, covered, 4-6 hours or until pork is falling off the bones. (If using charcoal, add 12 new coals on each side of grill every hour to maintain a consistent grill temperature.)
  2. Meanwhile, for slaw, combine mayonnaise, vinegar and salt in Classic Batter Bowl. Thinly slice apples using Simple Slicer on #2 setting. Cut apple slices into thin strips. Cut cucumber into julienne strips with Julienne Peeler. Cut strips crosswise into 1 1/2-in. (3-cm) pieces; pat dry with a paper towel. Add apples and cucumber to dressing in batter bowl; mix gently. Cover and refrigerate slaw until ready to use.
  3. Transfer pork from grill to Reversible Bamboo Carving Board using BBQ Tongs and BBQ Turner. Trim off and discard skin and fat. Pull out and discard bones. Shred pork using Hold ‘N Slice® and a fork. Transfer shredded pork to 13 x 10 x 2-in. (33 x 25 x 5-cm) disposable foil pan (see Cook's Tip).
  4. Add barbecue sauce; mix well. Serve pork on warmed buns and top with slaw.

Yield: 12 servings

Nutrients per serving: (1 sandwich): Calories 490, Total Fat 26 g, Saturated Fat 8 g, Cholesterol 95 mg, Sodium 810 mg, Carbohydrate 34 g, Fiber 2 g, Protein 30 g

Cook's Tips: To keep pork warm for serving, keep pork in the disposable foil pan. Cover it with heavy-duty aluminum foil and place on a warm grill or in a warm oven.

To make ahead, prepare pork as directed through Step 3. Cover and refrigerate up to 3 days. To reheat, add barbecue sauce to pork and heat in preheated 350°F (180°C) oven 30-45 minutes or until internal temperature of pork reaches 165°F (74°C).

To warm buns, place buns cut-side down on grid of grill. Grill, uncovered, 1-2 minutes or until lightly toasted.