North Carolina Pulled Pork Barbecue


North Carolina-Style BBQ Pulled-Pork Sandwiches image

Recipe From

Provided by Food Network Kitchen

Categories     main-dish

Time 15h30m

Yield 8 to 10 servings, with leftovers

Number Of Ingredients 21

1 (8-pound) bone-in pork shoulder, with skin
1 head garlic, separated into cloves and peeled
3/4 cup Memphis Shake, recipe follows
5 cups apple or other wood chips, soaked in water for at least 30 minutes and drained
2 batches North Carolina-Style Vinegar BBQ Sauce, recipe follows
8 to 10 soft hamburger rolls
Dill pickles
1/4 cup sweet paprika
3 tablespoons firmly packed brown sugar
2 tablespoons dried oregano
2 tablespoons granulated garlic
1 tablespoon ancho chili powder
2 teaspoons kosher salt
1 teaspoon celery salt
3 cups cider vinegar
3/4 cup sugar
1/3 cup ketchup
1/4 cup honey
1/4 cup kosher salt
2 tablespoons crushed red pepper flakes
1 1/2 teaspoons freshly ground black pepper


  • Make small holes all over the pork shoulder with a thin sharp knife and stuff in garlic cloves. Rub the meat all over with the Memphis Shake; cover and refrigerate overnight.
  • Prepare an outdoor grill with an indirect medium-hot fire with a mix of briquettes and hardwood charcoal in half of the grill. Set grate over coals. Place pork, skin side up, in an aluminum pan with about 1 1/2 cups water on the cooler side of the grate. Toss 1 cup of the soaked and drained wood chips onto the coals and cover the grill, making sure the lid's vents are directly over pork.
  • When the coals cool to medium-low heat, preheat a chimney-full of hot briquettes and hardwood charcoal. Whenever smoke stops coming out of the vents, about every hour, add more hot coals and 1 cup of soaked and drained wood chips to the fire. The goal is to maintain a medium-heat, smoky fire (but don't worry if it is hotter when the coals are added and cooler while preheating the coals). Rotate the pork when you add coals so it cooks evenly. Cook the meat until an instant-read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 6 hours.
  • Set aside 1 quart of the North Carolina-Style Vinegar BBQ Sauce. Once the pork reaches 180 degrees F, begin mopping the entire surface of the meat every 20 minutes with some of the remaining sauce and the pan drippings. Continue to cook the pork, covering the grill between mopping, until an instant-read thermometer registers 200 degrees F, about 1 to 2 hours more.
  • Transfer the pork to a cutting board and let rest for at least 15 minutes. Remove the outer skin and discard. Cut large chunks from the bone and shred, using 2 forks or your fingers, (when cool enough to touch) or chop. Toss with about 1 cup of the reserved barbecue sauce for every 3 cups of meat. Tuck the pork into the soft rolls and serve with pickles.
  • Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
  • Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, salt, red pepper, and black pepper.


North Carolina-Style Pulled Pork image

This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite.

Recipe From

Provided by Doug

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 15h

Yield 10

Number Of Ingredients 19

1 tablespoon mild paprika
2 teaspoons light brown sugar
1 ½ teaspoons hot paprika
½ teaspoon celery salt
½ teaspoon garlic salt
½ teaspoon dry mustard
½ teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon salt
8 pounds pork butt roast
2 cups cider vinegar
1 ⅓ cups water
⅝ cup ketchup
¼ cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 pounds hickory wood chips, soaked
Calories425.9 calories
Carbohydrate12.1 g
Cholesterol134.9 mg
Fat23.1 g
Fiber0.8 g
Protein39.1 g
SaturatedFat8.3 g
Sodium1698.4 mg
Sugar10.1 g


  • In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
  • Prepare a grill for indirect heat.
  • Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
  • Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
  • In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.


Slow Cooker Carolina BBQ image

Miss the tarheel tradition of a pig pickin'? Then find yourself a crock pot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.

Recipe From

Provided by coolmonkshoes

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 12h15m

Yield 10

Number Of Ingredients 8

1 (5 pound) bone-in pork shoulder roast
1 tablespoon salt
ground black pepper
1 ½ cups apple cider vinegar
2 tablespoons brown sugar
1 ½ tablespoons hot pepper sauce
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper flakes
Calories292.8 calories
Carbohydrate3.6 g
Cholesterol90.5 mg
Fat17.3 g
Fiber0.3 g
Protein27.6 g
SaturatedFat6.2 g
Sodium775.5 mg
Sugar2.9 g


  • Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
  • Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.


North Carolina Pulled Pork image

This North Carolina Pulled Pork recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition.

Recipe From

Provided by Steven Raichlen

Categories     Pork     Marinate     Backyard BBQ     Dinner     Lunch     Spring     Summer     Tailgating     Grill     Grill/Barbecue

Yield Makes 10 to 12 servings

Number Of Ingredients 21

Grilling Method
Indirect grilling
Advance preparation
3 to 8 hours for marinating the meat (optional); also, allow yourself 4 to 6 hours cooking time
Special equipment
6 cups hickory chips or chunks, soaked for 1 hour in cold water to cover and drained
For the rub (optional)
1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons hot paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
For the barbecue
1 Boston butt (bone-in pork shoulder roast; 5 to 6 pounds), covered with a thick (1/2 inch) layer of fat
Vinegar Sauce
10 to 12 hamburger buns
North Carolina-Style Coleslaw


  • 1. If using the rub, combine the mild paprika, brown sugar, hot paprika, celery salt, garlic salt, dry mustard, pepper, onion powder, and salt in a bowl and toss with your fingers to mix. Wearing rubber or plastic gloves if desired, rub the spice mixture onto the pork shoulder on all sides, then cover it with plastic wrap and refrigerate it for at least 3 hours, preferably 8.
  • If not using the rub, generously season the pork all over with coarse (kosher or sea) salt and freshly ground black pepper; you can start cooking immediately.
  • 2. Set up the grill for indirect grilling and place a drip pan in the center.
  • If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
  • If using a charcoal grill, preheat the grill to medium-low and adjust the vents to obtain a temperature of 300°F.
  • 3. When ready to cook, if using charcoal, toss 1 cup of the wood chips on the coals. Place the pork shoulder, fat side up, on the hot grate over the drip pan. Cover the grill and smoke cook the pork shoulder until fall-off-the-bone tender and the internal temperature on an instant-read meat thermometer reaches 195°F, 4 to 6 hours (the cooking time will depend on the size of the pork roast and the heat of the grill). If using charcoal, you'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 1/2 cup per side every time you replenish the coals. With gas, all you need to do is be sure that you start with a full tank of gas. If the pork begins to brown too much, drape a piece of aluminum foil loosely over it or lower the heat.
  • 4. Transfer the pork roast to a cutting board, loosely tent it with aluminum foil, and let rest for 15 minutes.
  • 5. Wearing heavy-duty rubber gloves if desired, pull off and discard any skin from the meat, then pull the pork into pieces, discarding any bones or fat. Using your fingertips or a fork, pull each piece of pork into shreds 1 to 2 inches long and 1/8 to 1/4 inch wide. This requires time and patience, but a human touch is needed to achieve the perfect texture. If patience isn't one of your virtues, you can finely chop the pork with a cleaver (many respected North Carolina barbecue joints serve chopped 'cue). Transfer the shredded pork to a nonreactive roasting pan. Stir in 1 to 1 1/2 cups of the vinegar sauce, enough to keep the pork moist, then cover the pan with aluminum foil and place it on the grill for up to 30 minutes to keep warm.
  • 6. To serve, mound the pulled pork on the hamburger buns and top with coleslaw. Let each person add more vinegar sauce to taste.


North Carolina Pulled-Pork Barbecue image

This classic pulled pork is the ultimate holiday weekend grilling project.

Recipe From

Provided by Ruth Cousineau

Categories     Backyard BBQ     Summer     Grill     Grill/Barbecue     Gourmet     Graduation

Yield Makes 8 servings

Number Of Ingredients 4

3 1/2 cups cider vinegar (20 fluid ounces)
1 1/2 tablespoons sugar
1 1/2 tablespoons hot red-pepper flakes
1 (8- to 10-pound) bone-in pork shoulder roast (preferably butt end) with skin


  • Bring vinegar to a boil with sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a small nonreactive saucepan, stirring until sugar has dissolved, then cool. Set aside 2 cups vinegar sauce to serve with sandwiches.
  • While sauce cools, score pork skin in a crosshatch pattern with a sharp knife (forming 1-inch diamonds), cutting through skin and fat but not into meat. Pat meat dry and rub all over with 1 Tbsp each of salt and pepper. Let stand at room temperature 1 hour before grilling.
  • Prepare grill for indirect-heat cooking over low heat, leaving space in middle for disposable roasting pan.
  • When coals have cooled to about 300°F (45 minutes to 1 hour; when most coals will have burned out), put disposable roasting pan on bottom rack of grill between the 2 remaining mounds of coals, then fill pan halfway with water. Add a couple of handfuls of unlit charcoal to each charcoal mound, then put grill rack on so hinges are over coals.
  • Oil grill rack, then put pork, skin side up, on rack above roasting pan. Grill pork, with lid ajar (for air, so coals remain lit), basting meat with sauce and turning over every 30 minutes (to maintain a temperature of 250 to 275°F, add a couple of handfuls of coals to each side about every 30 minutes), until fork-tender (a meat fork should insert easily) and an instant-read thermometer inserted 2 inches into center of meat (avoid bone) registers 190°F, 7 to 8 hours total.
  • Transfer pork to a cutting board. If skin is not crisp, cut it off with at least 1/4 inch fat attached (cut any large pieces into bite-size ones) and roast, fat side down, in a 4-sided sheet pan in a 350°F oven until crisp, 15 to 20 minutes.
  • When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl.
  • Serve pork, cracklings, and coleslaw together on buns. Serve reserved vinegar sauce on the side.


Carolina-Style Pork Barbecue image

I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada

Recipe From

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 14 servings.

Number Of Ingredients 15

1 boneless pork shoulder butt roast (4 to 5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
14 hamburger buns, split
1-3/4 pounds deli coleslaw
Calories 453 calories
Fat22g fat (6g saturated fat)
Cholesterol85mg cholesterol
Sodium889mg sodium
Carbohydrate35g carbohydrate (14g sugars
Fiber3g fiber)
Protein27g protein.


  • Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

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2010-08-03  · Now I love collecting pulled pork recipes. Thanks for posting this! I made Crockpot Old South Pulled Pork on a Bun recently and it was delicious! Keep up the great work here! Posted Wed, Aug 25 2010 10:50AM . jennifer I moved to MD from NC last year and MISS BBQ…

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2015-03-26  · For the BBQ pulled pork: Combine 1-quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture …

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  • Press Warm; set timer for 30 minutes (add or subtract time as needed) and press Start to heat the pressure cooker. Heat oil in pot. Working in batches, add pork and cook until browned; transfer to plate. Add broth, beer, and browned pork, with any juices from the plate, to pot. Lock lid in place, making sure vent is sealed. Press Warm; set timer for 42 minutes and press Start to cook.
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Bake the roast in a preheated 325 F oven, about 40 minutes per pound, or until done and very tender, basting occasionally with drippings. Transfer pork roast to a cutting board. Remove meat from the bone and chop or shred the pork into small pieces. Season pork …

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Recipes. North Carolina Pulled Pork . Ted Allen. Chopped. Search Recipes. Go. For this Carolina-style barbecue, the meat is rubbed with dry spices (usually) and cooked slow and low over smoldering charcoal for upward of 8 hours—until the fat and sinew melts down and the meat falls off the bone (or is actually pulled off, hence the name). Then, you add a spicy, vinegary sauce, pile the pork ...
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2019-06-04  · Apply the mop sauce to the pulled pork every hour. Smoke the pork shoulder, while mopping hourly, for 8-10 hours or until the internal temperature of the meat reaches 200 degrees F. …

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  • In a small bowl, combine all the ingredients for the rub and apply liberally on all sides of the pork shoulder. Place the rubbed shoulder in the smoker and close the lid.
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2020-01-13  · Instructions Add all ingredients to a small saucepan. Bring to a boil then reduce to simmer cooking for 2 minutes until sugar and salt dissolves. Remove from heat and let cool.

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2013-04-15  · Description. Follow our step-by-step, photo illustrated instructions for making delicious Pulled Pork BBQ in your oven. We’re using a dry rub to give the outside a bit of that crispy bark all the championship pit masters go for and, we’re including recipes for both the dry rub and our Eastern North Carolina style Barbecue …

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  • For the Dry Rub: Combine all the dry rub ingredients in a small mixing bowl. Remove 2 tablespoons of the rub and set aside. Pat Pork Butt dry and sprinkle ½ of the dry rub on top of the pork. Massage the seasoning thoroughly into pork. Flip the pork butt over and repeat with remaining dry rub. OPTIONAL for most flavor: Wrap the pork butt tightly in plastic wrap and place on a roasting pan, baking dish, or half sheet pan. Place in the refrigerator and allow to rest for an hour, or preferably overnight. (If refrigerated, allow the pork to sit at room temperature for 30 minutes before browning to remove the chill)
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  • Slow Cook: Add the beer, vinegar and liquid smoke to the slow cooker. Cover and cook on LOW, flipping the pork over once or twice during cooking, for 8-10 hours or until the pork is fork tender and an internal temperature of 195 degrees.
  • When pork is done cooking, remove it from the slow cooker and transfer it to a clean work surface. Loosely tent with aluminum foil and allow to rest for 30 minutes, or until cool enough to handle. Using two forks, shred (“pull”) the pork. Toss the pork with half or all of the reserved dry rub.
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  • Place the pork shoulder, skin side up, on the grate over the drip pan. If using a charcoal grill, toss a quarter of the wood chips on the coals.
  • Smoke-cook the pork should until fall-off-the-bone tender with an internal temperature of 195 degrees F, 4 to 5 hours. If using charcoal, add 10 fresh coals and 1 cup wood chips per side every hour.
  • Transfer the cooked pork roast to a cutting board, tent with aluminum foil, and let rest for 15 minutes. Pull off and discard any skin. Pull the pork into pieces, discarding any bones or fat.
  • Place the cabbage in a large bowl, add 1/2 to 3/4 cup of the remaining sauce, and toss to mix.
  • To serve, pile the pork and cabbage on the hamburger buns, and spooning on additional sauce if desired.
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This is a fantastic, classic-style Carolina barbecue rub recipe courtesy of Chuck Ozburn. Quick to make and easy to use, this rub is a simple combination of seasonings and flavorings and is an excellent addition to pork chops, ribs, and roasts. While this recipe …

Calories 51
Total Fat 1g 1%
Saturated Fat 0g 1%
Estimated Reading Time 2 mins

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2020-07-16  · Combine water and cider vinegar; add to the slow cooker. Place pork fat side up in the slow cooker. Cover with lid and cook on low for 6-8 hours, until it …

Estimated Reading Time 3 mins

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2009-03-20  · Place roast in crock pot. Drizzle liquid smoke over roast. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic and cayenne pepper and stir to mix well. Drizzle about ⅓ of mixture over roast.

4.9/5 (15)
Category Slow Cooker
Cuisine American
Total Time 8 hrs 15 mins

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North Carolina Pulled Pork Recipe (American Southern barbecue pork sandwich) Image by Nationalmuseet. 4. Average: 3.6 (51 votes) A certain type of barbecue, using vinegar and sugar as a baste and seasoning for the slow-cooked meat, is unique to the eastern part of North Carolina. The best eastern NC-style barbecue is made at a old-fashioned barbecue joint, with a whole pig roasted over …

Estimated Reading Time 2 mins

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2017-08-02  · Here’s a recipe for some low-and-slow North Carolina-style barbecue pulled pork. It may take up to 12 hours to cook over the coals, but the flavor it delivers is definitely worth the wait. This BBQ Pulled Pork recipe uses a rub for the pork and a North Carolina-style mop sauce so the flavor really pops! The recipe has quite a few ingredients, so let’s dive straight in, and don’t forget ...

Cuisine American
Total Time 6 hrs 15 mins
Servings 5

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Op · 4m. 4.5kg pork leg smoked over hickory, oak and cherry @225f for 9 hours, rubbed with meat church holy gospel rub and doused in NC vinegar sauce. 1.
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North Carolina Pulled Pork Barbecue. NORTH CAROLINA-STYLE PULLED PORK. This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite. Recipe From Provided by Doug. Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes. Time 15h. Yield 10. Number Of …
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2021-07-04  · North Carolina: Home to the “Original” BBQ. Recipe. The meat must be barbecued, meaning cooked at a low temperature for a long time with heat and smoke flavoring the meat from a fire of hardwood and/or hardwood coals.
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