For a richer flavor, consider using a combination of hickory and applewood chips. Adjust the amount of red pepper flakes in the sauce to your desired level of spiciness. If you don't have a grill, you can also cook the pork in a smoker or slow cooker. Follow the same rub and sauce recipe, and cook until the pork is tender. Serve the pulled pork on toasted buns with coleslaw for a classic North Carolina-style sandwich.
North Carolina-Style Pulled Pork
-
PREP TIME1 hrs
-
COOK TIME6 hrs
-
TOTAL TIME15 hrs
-
SERVING10 People
-
VIEWS780
Experience the taste of the South with this authentic North Carolina-style pulled pork. A harmonious blend of smoky flavors, spicy dry rub, and tangy vinegar sauce creates an unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate12 g
-
Cholesterol135 mg
-
Fiber1 g
-
Protein39 g
-
Saturated Fat8 g
-
Sodium1698 mg
-
Sugar10 g
-
Fat23 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View In a small bowl, combine mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. (Prep time: 5 minutes)
02 Step
Recipe View Thoroughly rub the spice mixture into the pork roast on all sides. Wrap tightly in plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to penetrate. (Marinating time: 8+ hours)
03 Step
Recipe View Prepare your grill for indirect heat, aiming for a consistent temperature of around 225-250°F (107-121°C).
04 Step
Recipe View Sprinkle the soaked hickory wood chips over the coals (for charcoal grills) or place them in the smoker box (for gas grills). Place a drip pan filled with water under the grate where the pork will sit to catch drippings and maintain moisture.
05 Step
Recipe View Place the pork butt roast on the grill grate above the drip pan. Cover the grill and cook the pork until it is incredibly tender and easily shreds with a fork, approximately 6 hours. Check the grill temperature hourly and add fresh coals and hickory chips as needed to maintain consistent heat and smoke. Replenish the water in the drip pan as necessary. (Cook time: ~6 hours)
06 Step
Recipe View Once the pork is cooked, remove it from the grill and place it on a large cutting board. Allow the meat to rest for about 15 minutes before shredding. (Rest time: 15 minutes)
07 Step
Recipe View Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat or gristle. This step requires patience, but the results are well worth the effort.
08 Step
Recipe View In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper until the sugar and salt are fully dissolved. (Sauce prep: 5 minutes)
09 Step
Recipe View In a large roasting pan or bowl, combine the shredded pork with the vinegar sauce. Stir well to ensure the pork is evenly coated. Serve immediately or keep warm on the grill (covered) for up to 1 hour before serving. (Serving time: 1 hour)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Shanna Schmelerfahey
Jun 11, 2025I've made this pulled pork recipe several times, and it's always a hit! The dry rub is simple but effective, and the hickory smoke adds a wonderful depth of flavor.
Llewellyn Collins
Sep 15, 2024This recipe is amazing! The pork was so tender and flavorful. The vinegar sauce is the perfect balance of tangy and spicy.
Suzanne Jaskolski
Aug 25, 2023I followed this recipe for a family barbecue, and everyone raved about it! The pork was moist and delicious, and the sauce was the perfect complement. I'll definitely be making this again.