SMOKED OR OVEN ROASTED CAROLINA PULLED PORK
NEED
- 5 to 8 pound Boston Butt or Pork Shoulder
- Crusty soft sandwich rolls
- Favorite BBQ Sauce, Vinegar Sauce, & or Hot Sauce
- Coleslaw
- PULLED PORKY CAROLINA Q SPICE RUB
- VINEGAR SAUCE
- 1 cup Cider Vinegar
- 1 tablespoon Sugar
- 1 teaspoon Crushed Pepper Flakes
- Salt & Pepper to taste
The night before shake the CAROLINA SPICE liberally & evenly over the pork. Make sure to rub the spices into the meat so the rub adheres. Place into the refrigerator over night till you are ready to cook the next day.
Preheat smoker to 225 degrees. Try to keep temperature between 215-235 degrees through the whole cooking process. Cook about 1 1/2 hours per pound until the meat reaches an internal temperature of 180 degrees at the thickest part. Pork is done when it easily pulls apart with a fork. Let the meat rest for about 1/2 hour after cooking, then pull meat apart with two forks.
This can also be done in an oven. Wrap pork in aluminum foil & place in a roasting pan at 300 degrees. Cook about 1 1/2 hours per pound or until internal temperature of meat reaches 180 degrees at the thickest part. Let meat rest 1/2 hour after cooking, then pull apart with two forks.
To serve – put Pulled Pork on a roll with Cole Slaw, BBQ or Vinegar Sauce, & Hot Sauce if desired.
CAROLINA Q GRILLED CHICKEN SANDWICH
NEED
- Skinless Boneless Chicken Thighs or Breast
- Roll of choice
- condiments or toppings of choice
- BBQ Sauce ( optional )
- favorite Cheese
- PULLED PORKY CAROLINA Q SPICE RUB
Wash the Chicken pieces thoroughly
Season the Chicken pieces liberally on both sides with the CAROLINA Q SPICE RUB. Rub in spices gently with your hands.
Set the Chicken in the refrigerator for at least 2 hours, or even overnight, to allow the flavors to mix. The spice rub will act as a marinade, & strengthen the flavor the longer you let it refrigerate. This rub will create a flavorful concentrated crust around the chicken & seal in the meats juices.
Place chicken on a grill at medium-high heat. Cook the Chicken approximately 4 to 5 minutes per side. The Chicken should brown to a nice caramelization. Do not burn the Chicken or it will dry out or lose flavor. It is done at 165 Degrees F., & the juices run clear.
Remove from heat, add your favorite toppings to your Roll of choice & enjoy.
