North Carolina-Style Pulled Pork

May 11, 2023May 11, 20230 1
North Carolina-Style Pulled Pork for meat lovers
in Main

Prep

30 min

Cook

10 hr 30 min

Ready In

11 hr

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
8 pounds pork butt roast
2 cups cider vinegar
1 1/3 cups water
5/8 cup ketchup
1/4 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

Nutrision Information

Servings Per Recipe
12
Calories
463
Sugar
12g
Fat
20g
North Carolina-Style Pulled Pork is a smoky, flavorful dish that is perfect for any season. This recipe has its roots in Eastern North Carolina, where pit-cooked or slow-smoked pork barbecue is a revered tradition. This dish has become a classic comfort food in the South, and its popularity has spread throughout the country. The secret to this recipe is the spice rub and the sauce, which are both vinegar-based and give the meat a tangy flavor. Some people like to add coleslaw or pickles to their pulled pork sandwiches for a refreshing crunch. This dish is perfect for a summer BBQ, Super Bowl party, or a casual dinner with family and friends.

Instructions

1.Preheat an outdoor smoker for medium heat, and lightly oil the grate.
2.In a small bowl, combine the mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and 1/4 teaspoon salt. Mix well, and generously coat the pork roast with the spice mixture.
3.Place the roast in the smoker, and smoke for 10 to 12 hours, or until the internal temperature of the meat reaches 195 degrees F (95 degrees C).
4.In a large saucepan, whisk together the cider vinegar, water, ketchup, brown sugar, salt, crushed red pepper flakes, ground black pepper, and ground white pepper. Bring to a boil over medium-high heat, then reduce heat to low, and simmer for 20 minutes.
5.Remove the pork roast from the smoker, and shred the meat using two forks. Stir the shredded pork into the sauce, and continue to cook over low heat for an additional 30 minutes.
6.Serve hot on a bun with coleslaw or pickles, if desired.

PROS

The smoky, tender meat just falls apart, and the sauce packs a flavorful punch.

This slow-cooked pork recipe is perfect for feeding a crowd, and is a crowd-pleaser.

CONS

It takes a long time to smoke the pork, so plan ahead for this meal.

The recipe calls for a lot of salt and sugar, so it’s probably not the healthiest option on the menu, therefore, it should be enjoyed in moderation.

HEALTH & BENEFITS

The pork used in this recipe is a good source of protein, vitamin B6 and vitamin B12.
However, it is high in calories and fat, so it should be consumed in moderation as a part of a balanced diet.

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