"This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite." — Doug
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light brown sugar
1 1/2 teaspoons
ground black pepper
pork butt roast
1 1/3 cups
firmly packed brown sugar
crushed red pepper flakes
ground black pepper
ground white pepper
hickory wood chips, soaked
We love North Carolina barbeque and have been looking for a recipe for a long time. This is a good one. I did make some changes though, as I was cooking it in the oven. Before I used the rub I stabbed the pork to make some slits in the meat. Then I put a tablespoon of liquid smoke on top and bottom of the meat. Then I used the rub. I wrapped the pork in heavy foil and put it in the refrig all day. Before I went to bed I preheated the oven to 350 degrees. Then I put the foil-wrapped pork in a pan in the oven overnight. By seven the next morning it was smelling wonderful and the meat was falling off the bone. I let it sit for about an hour and then shredded the meat. The fat just fell away leaving all that wonderful pork. As for the sauce, I thought it had a very strong vinegar flavor, so I added more brown sugar (a 1/4 cup at a time) until it tasted as I thought it should. Totally, I put in 1-1/4 cups of brown sugar. I also heated the sauce on the stove top until the sugar disolved. I also added 2 tablespoons of liquid smoke to the sauce. Then I mixed the pork into the sauce and let the whole thing simmer for about a half hour. Wonderful flavor. Tasted just like what we remembered from Lexington.
Unfortunately, I didn't read the reviews before I made this and used the full 2 cups of vinegar, which pretty much ruined a good thing. I love vinegar, but this was way too much in my opinion. But the meat was very tender and very tasty right after it was done cooking in the spices. I will make this again, but will try cutting the vinegar in half (at least) and adding more ketchup and brown sugar.
Okay, I'm a born and raised NC girl. I've been away for 4 years and crave BBQ daily. I decided to make this to see what I got. I used 4 pounds of pork shoulder, boneless, so I halved the recipe. I did the rub exactly as is and marinated it overnight. The next morning, I made up the sauce exactly as written, halved for the amount of pork. After tasting it, I decided it needed more brown sugar so I added 2 more tablespoons. I put half of the sauce and the pork in my slow cooker and cooked it for 8 hours. I then took the pork out, let it cool and then shredded it. (It was already falling apart.) I used a large spoon to take all of the fatty oil off of the good bits in the bottom of the slow cooker, and then I added the rest of the sauce, in addition with about 1/4 cup more brown sugar. I then put the pork back in. That is EXACTLY what I grew up eating, and my husband, a NC boy, completely agrees! I am so happy, I can't begin to tell you!!! Thank you SO much for this recipe!
This is the 3rd time I've made this and my family loves it. I decided to cook the pork in a crockpot. I added 2 T. of salt and 2 T. of Liquid Smoke and cooked it on High for 8 hours. I then made the existing sauce recipe. With a 5-1/2 lb. pork butt using a single recipe, the meat soaked up all the sauce. Next time I will double the sauce. I omitted the salt since I put it on the meat before cooking. I also reduced the red pepper to 2 tsp.
I cooked this in the crockpot on low, overnight, with the addition of some liquid smoke. It was so easy to make a just wonderful. I'll never use another recipe.
PLEASE READ THIS AND CHECK OUT ADLEVINE's 2003 REVIEW...I've been making this for almost two years and thanks to ADLEVINE (a reviewer in 1/2003), it was a hit from the beginning! I omit the liquid smoke, hot paprika and white pepper, and cook all day (6-7 hours)in the oven at 325 COVERED WITH TIN FOIL. Simmer for about an hour in the sauce. Also, I'm too lazy to "rub the butt" the night before, so I just do it right before I put it in the oven. Believe me, even with these lazy changes, I can call my friends at work while the ham is in the oven (I'm a homemaker) and they'll come running to my house when they get out! They even pick up the rolls themselves! Reheats awesome; even brought a baggie full on a river trip and ate it cold - a great snack!
This recipe is identical to the one found in 'The Barbecue Bible' by Steven Raichlen (Workman Press). I smoke a 5.5lb Boston butt in a offset horizontal smoker (Chargriller with side fire box) an hour per pound at 300 degrees with a mix of hickory and cherry chips until internal temp of 195. Contrary to other comments it does NOT turn into jerky at this temp if done correctly using a smoker. In an oven it may dry out at this temp.
Some tips- instead of 2 cups of vinegar, start with one and adjust to taste; also Raichlen includes a recipe for Carolina Cole Slaw to use as a side. Finely shred a head of cabbage with a mandolin and coat with ~1 cup of vinegar sauce. Mound the pork on a grilled hamburger bun, top with slaw, and enjoy.
Simply delicious- but no amount of liquid smoke will replicate the results of a bona fide charcoal smoker.
This was good. I was really looking for an Eastern NC style barbeque and it is almost there. I did as others suggested by decreasing the vinegar and adding more brown sugar, but I wish I had not. I found the meat more sweet than what I wanted and without the zing of the vingear.I also added liquid smoke to the roast before cooking since I was not smoking it. I cooked mine for 8hrs on low in the crock pot with 1/2 the sauce + and then pulled the meat out to cool. I drained the sauce which has a good amount of oil from the fat. After, shredding the meat- it most fell right off the bone, I put the meat back in the crock pot and pour the remaining sauce over. I will definitely make again, but will add more than 1 cup of vinegar as so many reviewers mentioned. I think it really depends on how sweet you like barbeque. I am giving the recipe 5 stars because I think if I had followed the recipe, it would have been closer to what I wanted :) Thanks! It was so moist and flavorful!
* Percent Daily Values are based on a 2,000 calorie diet.
North Carolina-Style Pulled Pork
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 208
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