American · Dinner
Carolina Pulled Pork (High-Protein)
Slow-smoked pork shoulder rubbed with paprika and brown sugar, pulled and tossed in tangy Carolina vinegar sauce sharpened with yellow mustard and cayenne. Black beans folded through the shred boost protein and fibre, served over pooled cider-vinegar sauce.
$5
20 minsPrep
300 minsCook
320 minsTotal
MediumLevel
Nutrition per serving
492Calories
66.3gProtein
11.9gFat
42gCarbs
14.4gSugar
13.9gFiber
2646mgSodium
162mgChol
3.6gSat Fat
1240mgPotassium
145mgCalcium
4.2mgIron
0.8mcgVitamin B12
2mgVitamin C
protein-rich
gluten-free
egg-free
high-fiber
high-protein
Instructions
1
Prep
Pat the pork shoulder dry, then mix paprika, brown sugar, salt, cayenne and black pepper into a rub and coat evenly.
2
Rest
Leave the rubbed pork uncovered on a rack for 20 minutes until tacky.
3
Smoke
Smoke the pork covered at 225°F for about 3 hours until it reaches 160°F internally and a probe slides in with light resistance.
4
Simmer
Warm the apple cider vinegar, yellow mustard and hot sauce over medium-low heat for 3 minutes until the sauce loosens and smells sharp.
5
Warm
Heat the vegetable oil over medium heat, add the black beans and warm for 4 minutes until they steam and skins tighten.
6
Plate
Shred the rested pork, fold through the beans and vinegar sauce until glossy, then pile onto a plate and spoon over sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz511g pork shoulder
- 2 tbsp2 tbsp paprika
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp salt
- 1 tsp1 tsp cayenne
- 1 tsp1 tsp black pepper
- 2/3 cup160ml apple cider vinegar
- 2 tbsp2 tbsp yellow mustard
- 2 tsp2 tsp hot sauce
- 11 oz150g, half a 15 oz can black beans
- 2 tsp2 tsp vegetable oil
