Carolina Pulled Pork Sandwich

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Carolina Pulled Pork Sandwich to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Carolina Pulled Pork Sandwich, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/4 cup butter
• 1 1/2 cups chopped onion
• 3 cloves garlic, chopped
• 1 tablespoon powdered mustard
• 1 tablespoon paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 2 cups catsup
• 1/4 cup packed dark brown sugar
• 1/4 cup apple cider vinegar
• 2 cups water
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 whole (5 pound) Boston pork butt
• 12 soft hamburger buns

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Melt butter in saucepan

Step 2: Technique & Execution

Add onion and garlic; cook until softened, 5 minutes

Step 3: Technique & Execution

Add mustard, paprika, cumin and cayenne; cook 1 minute

Step 4: Technique & Execution

Add catsup, sugar, vinegar and water; simmer, covered, 30 minutes

Step 5: Technique & Execution

Uncover; simmer 30 minutes

Step 6: Technique & Execution

Add salt and pepper