North Carolina Pulled Pork


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North Carolina Pulled Pork
North Carolina Pulled Pork
Ingredients
1 tbsp. paprika
1 tbsp. brown sugar
1 tsp. garlic salt
1 tsp. celery salt
1 tsp. onion powder
3/4 tsp. pepper
1 (4- lb.) boneless pork shoulder roast
1 1/2 cups cider vinegar
3 tbsp. brown sugar
1 tbsp. crushed red pepper
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper
Directions
This traditional sauce is very tart and
tangy. For a mellower taste, stir in a
little barbecue sauce.

Prep time: 15 minutes
Cook time: 4 hours

Stir together all seasonings in a small bowl. Rinse
pork and pat dry lightly; press seasonings onto the
surface of the pork. Grill over indirect heat with
wood chips and smoke for 2 hours, turning
occasionally, replenishing wood chips as needed.
Remove from grill and place in a baking dish. Add
an inch of water and seal well with foil. Bake at
350°F for 2 hours or until meat shreds easily with 2
forks. Mound onto soft rolls and serve with sauce.

Makes 12 servings.

Tangy Carolina Pork Sauce: Combine 1-1/2 cups
cider vinegar, 3 tbsp. brown sugar, 1 tbsp. crushed
red pepper, 1/2 tsp. cayenne pepper, 1/2 tsp. salt
and 1/2 tsp. pepper in a small saucepan. Bring to a
boil; reduce heat and simmer for 15 minutes.
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Comments   To add your comments, please log in.

Close to authentic w/o standing over a hickory fire for 8-9 hours. Celery seed rather than celery salt makes it a little more authenti to central style. Note to those unfamiliar with NC que - "Sauce" is misleading. It's really a "mop" and the meat is barely moistened with it. Cole slaw is typically served ON the sandwich with sides of Brunswick Stew or beans.

  Comment Number: 435
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I totally agree with the last comment. I love this type of bbq. I just can't take the sweet ketchupy sauces anymore.This is real bbq...low and slow.

  Comment Number: 729
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