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Ryan Everhart, pitmaster at Carolina Charcoal Chicken, shares with us his Pawley’s Island Pulled Pork, a recipe so good you won’t even think about using sauce.
Here is Ryan’s story:
“I have always been inspired to create great food.
“My grandfather was a cook in the Navy and that always inspired me growing up, and I always wanted to be like him. So I guess that is where my original passion for food has come from.
“I cook daily for my wife and 3 kids and family and friends whenever possible. My love for barbecue has slowly become an obsession since moving to SC about 4 years ago. I used to live in New Jersey, just outside NYC for about a year for a job. I had to attend a lot of conferences out of town.
“So I decided I would pack up the family and head south to Hilton Head for a few days for an upcoming trip. When heading to the show, we stopped off of Interstate 95 and were starving.
“We were so tired of the same old stuff off 95: McDonald’s, Burger King, and Subway, so we decided to drive a few miles down the road and found a complete gem in my opinion in McCabe’s BBQ in Manning.
(Note: McCabe’s is one of our favorites as well.)
“It was an awesome experience to share with my family. I have always loved SC, but my wife and kids never had experienced the people or the food of this great state. Needless to say, the rest is history, and 4 months later we packed up everything and started our new lives in South Carolina.”
Using a bone-in Boston butt, your favorite dry rub, and a little…ok, well, a lot of patience, and you, too, can make Pawley’s Island Pulled Pork that’s so good you won’t need sauce. Yet another South Carolina BBQ recipe to enjoy!
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