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North Carolina Pulled Pork BBQ Sandwiches

By: National Pork Board  
"Cooking this roast long and slow makes for a tasty, tender sandwich. Top the sandwich with some coleslaw for a crunchy, cool contrast. Have your favorite side dishes and some cold watermelon for dessert."

Rating: This weblink has been rated 7 times with an average star rating of 4.3 Read Reviews (5)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 (5 pound) boneless pork shoulder roast
  • 2 cups cider vinegar
  • 1/4 cup packed brown sugar
  • 1 tablespoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 dash Hot pepper sauce, to taste
  • 12 hamburger buns, split and toasted
  • Coleslaw
  • 4 cups wood chips (use hickory or oak chips for the best flavor)

Directions

  1. BBQ Sauce: In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside.
  2. Pulled Pork: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. Rub meat with salt and black pepper. In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the drained wood chips over the coals. Place meat on grill rack over drip pan. Cover and grill about 4 hours or until meat is very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips and hot water every 1 to 1 1/2 hours.
  3. Remove meat from grill; cover with foil and let stand for 20-30 minutes. Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. If desired, top meat with coleslaw. Serve remaining sauce on the side. * Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 476 | Total Fat: 20.6g | Cholesterol: 93mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2009 by SouthernGma Supporting Member (Click to learn more about Supporting Membership)
We grew up in eastern NC and this should be considered the official state sandwich. To make it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2008 by Jackiz 
A friend made this and brought some over. It was excellent! I love that it is easy to make,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2006 by spin12 
I needed something quick to put over my pulled pork. This was good but I would prefer a little... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2006 by bbqingBubba 
Thia is an Eastern North Carolina style BBQ MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2009 by MCSPAD85 
This was so good; especially with crunchy, cold coleslaw on top. Yum! MORE

 
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