food North Carolina-Style Pulled Pork recipe
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North Carolina-Style Pulled Pork recipe
    10 servings

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

    Instructions:

  • 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 at least 6 hours, or until the internal temperature reaches a minimum of 195 degrees F (200 degrees C).
  • 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.



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