North Carolina Pulled Pork

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North Carolina Pulled Pork

North Carolina Pulled Pork
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 Raley's pork shoulder roast

1½ 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

This traditional sauce is very tart and tangy. For a mellower taste, stir in a little barbecue sauce.

Prep: 15 minutes, Cook: 4 hours, Serves: 12

1. To prepare pork, stir together all seasonings in a small bowl. Rinse pork and pat dry lightly; press seasonings onto the surface of the pork.

2. Grill over indirect heat with wood chips and smoke for 2 hours, turning occasionally, replenishing wood chips as needed.

3. 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.

4. While pork is baking, combine all sauce ingredients in a small saucepan. Bring to a boil; reduce heat and simmer for 15 minutes.

5. Mound onto soft rolls and serve with sauce.

Nutritional Information:
460 calories, 35 g protein, 33 g total fat (12 g sat., 0 g trans), 4 g carbohydrate, 0 g fiber, 3 g sugar, 135 mg cholesterol, 370 mg sodium, 12 points


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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


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