Carolina Bar-b-que Platter Recipe

Prepare the rub

In a bowl, combine kosher salt, coarse black pepper, brown sugar, paprika, garlic powder, onion powder, ground mustard and cayenne. Mix thoroughly to form an even dry rub.

Trim and coat pork

Trim excess loose fat from the pork shoulder but leave a thin fat cap. Pat the pork dry with paper towels. Rub yellow mustard all over the pork (this helps the dry rub adhere). Generously coat the pork with the dry rub, pressing it into the meat. Cover and refrigerate at least 4 hours or overnight for best flavor.

Bring to room temperature

Remove the pork from the refrigerator 30–60 minutes before cooking to come closer to room temperature. Preheat smoker or oven to 250°F (121°C). If using a smoker, load with mild hardwood like hickory, oak, or fruitwood.

Smoke or slow-roast the pork

Place the pork on the smoker grates or on a roasting rack set over a pan in the oven. Insert a probe thermometer into the thickest part without touching bone. Maintain 225–250°F (107–121°C). Smoke/roast until the internal temperature reaches 195–205°F (90–96°C) — this typically takes about 1.5–2 hours per pound (for 6 lbs expect ~9–12 hours). Every 2–3 hours, spritz the pork with a mixture of equal parts apple cider vinegar and apple juice (mix the 1 cup apple cider vinegar and 1 cup apple juice listed under pork) to help keep the surface moist and build a nice bark.

Rest the pork

When the pork hits 195–205°F and the probe slides in with little resistance, remove it and wrap loosely in heavy-duty foil, then in a towel, and place in a cooler or warm oven for 1–2 hours to rest and reabsorb juices.

Pull the pork

Unwrap and transfer to a large cutting board. Using forks or gloved hands, shred the pork into bite-size pieces, removing large pieces of fat and bone. Reserve any accumulated juices; mix some juices back into the pulled pork to taste (start with 1/4 cup and add as desired). If you like a crisper bark, spread shredded pork on a sheet pan and place under a broiler for 3–5 minutes, watching carefully.

Combine apple cider vinegar, water, brown sugar, crushed red pepper flakes, kosher salt and black pepper in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve (about 3–4 minutes). Remove from heat and cool to room temperature. Taste and adjust salt, sugar, or red pepper to preference. Serve alongside the pulled pork and reserve a small amount to toss with shredded pork for sandwiches (start with 2–4 tablespoons per sandwich).

Combine vegetables

In a large bowl toss the shredded green and red cabbage with grated carrots so they are evenly distributed.

Make dressing and toss

In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, kosher salt and black pepper. Pour dressing over the cabbage mixture and toss until coated. Taste and adjust seasoning. Refrigerate at least 30 minutes so flavors meld. Drain any excess liquid before assembling sandwiches or serving on the platter.

Warm buns and prepare sides

If serving buns, split and toast or warm them (brush with a little oil or butter and toast in oven at 350°F / 175°C for 5–7 minutes). Prepare potato wedges/fries according to package or recipe; keep warm. Arrange pickles and pickled red onions in small bowls.

Assemble Carolina Bar-B-Que Platter

Lay out a platter or individual plates. Place a generous mound of pulled pork in the center. Offer Carolina vinegar sauce on the side and spoon a small amount over the pork if desired. Add a scoop of coleslaw alongside the pork or piled on the bun for sandwiches. Add toasted bun halves, pickles, pickled onions and potato wedges/fries. Garnish with chopped parsley. Serve extra vinegar sauce at the table.

Storage and reheating

Store leftover pulled pork in an airtight container with some reserved juices or a little vinegar sauce to keep it moist (refrigerate up to 4 days; freeze up to 3 months). Reheat gently in a covered pan over low heat with a splash of water, apple juice, or reserved sauce, or reheat in a 325°F (160°C) oven covered for 20–30 minutes until heated through.