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Carolina-Style "Whole Hog" Barbecue Pork
Carolina-Style "Whole Hog" Barbecue Pork
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Prep Time:
15 minutes
Cook Time:
540 minutes
Total Time:
555 minutes
Succulent Carolina-style pulled pork cooked in a Dutch oven.
Ingredients:
  • 2.5 pounds baby back pork ribs
  • 1.75 pounds pork shoulder roast
  • 1.25 pounds pork tenderloin, trimmed
  • 1 pound pork belly, skin removed
  • 0.75 pound pork sirloin roast
  • 5 teaspoons kosher salt
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon cayenne pepper
Instructions:
  • Prepare all your ingredients and preheat the oven to 250°F (120°C).
  • Halve the ribs, pork shoulder, tenderloin, pork belly, and pork sirloin.
  • In a small bowl, mix together the kosher salt, brown sugar, smoked salt, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne using a spoon to create the dry rub.
  • Massage both sides of the meat with a flavorful dry rub, setting aside 4 teaspoons to sprinkle over the cooked pork for extra flavor if desired.
  • Lay heavy-duty foil on a sheet pan. Arrange ribs in the center of the foil. Add shoulder, tenderloin, pork belly, and sirloin on top. Finish with the other rib half.
  • Wrap the dish securely with an additional 3 layers of foil. Cook in a Dutch oven in the oven until the meat is incredibly tender and falling off the bone, approximately 9 hours.
  • Debone the meat and shred it just before serving. Feel free to mix in some of the flavorful rendered fat.

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