North Carolina Pulled Pork Recipe

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Servings: 10

Ingredients

Cost per serving $0.66 view details
  • 1 x Boston butt - (5 to 7 lbs)
  •     (bone-in pork shoulder roast)
  • 3 Tbsp. to 4 of Basic Barbecue Rub (see recipe)
  • 1 c. cider vinegar
  • 1 sm onion thinly sliced
  • 1 x jalapeno pepper - (to 2) thinly sliced
  • 1 Tbsp. coarse salt
  • 1 Tbsp. brown sugar
  • 1 tsp grnd black pepper
  • 1 tsp warm red pepper flakes
  • 3 c. North Carolina Vinegar Sauce (see recipe)
  • 10 x hamburger buns - (to 12)
  •     Coleslaw for serving

Directions

  1. Sprinkle pork shoulder on all sides with Basic Barbecue Rub, patting it onto the meat with your fingers. Grill right away, or possibly let stand in the refrigerator, covered, up to 24 hrs. The longer you cure it, the richer the flavor will be.
  2. Place all the wood chips in the smoker box or possibly in a smoker pouch; using all but 1 burner, preheat grill to high till you see smoke, then reduce heat to medium-low.
  3. To prepare mop sauce: Combine vinegar, onion, jalapenos, salt, sugar, black pepper, red pepper flakes and 1/2 c. water in a nonreactive bowl; stir till salt and brown sugar dissolve.
  4. Place pork, fat-side up, on grill, away from direct heat. Cover grill and cook pork till very tender, 4 to 6 hrs (about 195 degrees on an instant-read meat thermometer). After 1 hour, baste the pork with the mop sauce; repeat every hour.
  5. Transfer cooked pork to a cutting board, cover loosely with aluminum foil, and let rest for 15 min. When ready to serve, wearing rubber gloves, pull off skin and fat. Finely chop crisp skin with a cleaver; add in skin to pulled pork or possibly throw away. Throw away fat.
  6. Pull pork into pcs or possibly chop it. Transfer pork to a roasting pan; stir in 1 to 1 1/2 c. of the North Carolina Vinegar Sauce, sufficient to keep the pork moist.
  7. To serve, mound pork on hamburger buns and top with coleslaw. Serve remaining vinegar sauce on the side.
  8. This recipe yields 10 to 12 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 108g
Recipe makes 10 servings
Calories 174  
Calories from Fat 32 18%
Total Fat 3.65g 5%
Saturated Fat 1.09g 4%
Trans Fat 0.01g  
Cholesterol 19mg 6%
Sodium 926mg 39%
Potassium 180mg 5%
Total Carbs 23.65g 6%
Dietary Fiber 1.1g 4%
Sugars 4.44g 3%
Protein 9.98g 16%
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