Carolina-Style "Whole Hog" Barbecue Pork
Description
Chef John's Carolina-style "whole hog" barbecue pulled pork is a simplified version that requires various cuts of meat and a Dutch oven to feed a crowd.
Ingredients
•
2 1/2 pounds baby back pork ribs
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1 3/4 pounds pork shoulder roast
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1 1/4 pounds pork tenderloin, trimmed
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1 pound pork belly, skin removed
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3/4 pound pork sirloin roast
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5 teaspoons kosher salt
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2 tablespoons brown sugar
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2 teaspoons smoked salt
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2 teaspoons smoked paprika
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2 teaspoons ground black pepper
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1 teaspoon ground cumin
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon cayenne pepper
Directions
1
Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C).
2
Cut ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half.
3
Combine kosher salt, brown sugar, smoked salt, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne for dry rub in a small bowl with a spoon.
4
Season cuts of meat on both sides with dry rub; reserve about 4 teaspoons of the rub to season the cooked pork if needed after tasting.
5
Place a piece of heavy-duty foil on a sheet pan. Place a half of ribs down in the center of the foil; top with shoulder, tenderloin, pork belly, and sirloin. Top with other rib half.
6
Wrap tightly in 3 more layers of foil. Transfer to a Dutch oven and roast in the preheated oven until meat is falling off the bone and very, very tender, about 9 hours.
7
Remove bones and pull/shred meat before serving. All or some of the rendered fat can be mixed into the meat.