Reviewed: Nov. 11, 2009

After living in NC for years, it occurred to me that my family had never made home made Carolina pork BBQ. I rubbed our pork roast in normal yellow mustard and then added the rub and let it do its thing in the crock pot for several hours. I made this for a family dinner and it was an incredible success. Everyone loved it so much that they made claims to who got to take the leftovers for lunch the next day.

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BigMike

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Reviewed: Oct. 11, 2009

It's spicy and tangy wrapped in one.

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JFKRUGER

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Reviewed: Sep. 17, 2009

I made this for Labor Day and what a hit! I used pork shoulder and, gathering bits and pieces from other reviewers, I put it in a roasting pan, rubbed the seasonings all over it and cooked it on 290 degrees overnight. The meat was falling off the bone by morning and the house smelled awesome! Wish I could try the smoking method but couldn't this year. I forgot to add the liquid smoke and didn't change the amounts on the liquid ingredients. My entire extended family loved it. We all agree that this is so much tastier than the sweet bbq pulled pork I usually make, in fact, that version seems sickly by comparison. I also made Mom's Coleslaw from this site and put it right on the pork sandwich as I read from other reviewers. AMAZING! If you haven't tried it like that, please do, it's beyond yummy! Thank you for this recipe, I will be a staple in my own collection now!

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Sweetgirl9804

Cooking Level: Expert

Living In: Farmington, New York, USA

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Reviewed: Sep. 15, 2009

***** (5 extra stars!) This was the best pork BBQ I've had!! I tried it out on an experienced group of food testers (my family!) and they ALL agreed that this was wonderful! (ok, my 11 yr old son said it was "THE BOMB!!!"). I used a 4-5 lb. boneless pork roast (it was on sale!) and marinated it in the rub (I also added liquid smoke) for about a day and a half. I then put it in the crockpot with about 1/2 cup of water & let it cook for 10 hrs. It just fell apart and was so delicious! For the sauce--I also cut down on the vinegar to 1 cup and used the watery drippings in the bottom of the crock pot for the water that is required. I also added a few squirts of liquid smoke. I will be stocking up on pork roasts to make this more often!!!!! GREAT RECIPE-Thanks!

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Luv2Cook

Cooking Level: Expert

Home Town: Tunkhannock, Pennsylvania, USA

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Reviewed: Aug. 24, 2009

This requires a bit of work, but very much worth it.

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Dawn

Cooking Level: Expert

Home Town: Fort Morgan, Colorado, USA

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Reviewed: Jul. 8, 2009

Everyone raved at our 4th july party. I brined it overnight

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CUTIEARMYWIFE23

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: Sewickley, Pennsylvania, USA

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Reviewed: Jun. 16, 2009

To be fair, I cooked my pork shoulder the night before to make burritos, but I used the sauce, and it was fantastic. I threw the rest of the shredded pork shoulder into a skillet with the sauce and let everything simmer for a while. Delicious on a bun with coleslaw. Reminded me of my childhood. I highly recommend the sauce, but I will admit that I didn't try the rest of the recipe. The sauce is so flavorful that it will probably overwhelm anything you do to the meat before you add it to the sauce. This sauce is pretty vinegar-y, so beware if your idea of pulled pork involves anything approaching BBQ sauce. This is definitely NC-style and goes best with a healthy heap of coleslaw on the sandwich. Delicious!

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Jen C.

Home Town: Arlington, Virginia, USA

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Reviewed: Jun. 16, 2009

Fantastic recipe. I did alter it (cutting the vingar in half, adding more brown sugar) but not enough to change the flavor. This is sinfully easy to make. I used a very cheap roast, and you'd never know. I've eaten it for two meals a day for the last two days; it's that good.

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ICHARUS

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Reviewed: Jun. 14, 2009

WOWWZA!!! This is a great recipe. I paired it with Mom's cloleslaw from this site and OMG this was one tasty treat. The kids and hubby raved about it! Get a nice soft bun and layer pork, coleslaw then some homeade french fries and you have one woppin sandwich that everybody cant get enough of!

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ROBYLN

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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Reviewed: May 28, 2009

mmmm perfect for a Memorial Day Cookout

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Elizabeth

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Reviewed: May 23, 2009

Ok, my Momma is from No. Carolina and I lived there for awhile and this is the BEST carolina cue I've tasted. Made it as stated and the sauce was just sweet, hot, and vinegary enough. You gotta love this style cue or just make the pork shoulder with the rub and use the sauce of your choice. SLAMMIN' GOOD! Thank you for the recipe. Oh, I eat it with slaw on a potato roll.

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reneef

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Reviewed: May 18, 2009

My husband cooked the pork as directed but cooked it on a Big Green Egg. It tasted SO good. Perfect!! THEN he made the sauce and all we could taste was the vinegar. The tasty pork was no longer even detected, it was just vinegar. Loved the Pork rub and recipe, for our tastes, we just need a sauce that doesn't over power the taste of the pork.

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gagirl

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Reviewed: May 7, 2009

Very yummy just like the bbq place in our town! thanks for sharing.

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Erika mom to 4 girls

Cooking Level: Expert

Living In: Ocean Gate, New Jersey, USA

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Reviewed: Mar. 16, 2009

This was excellent - the only thing I would change was to add more kick - I prefer it spicier!

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FTBLOSU

Cooking Level: Professional

Home Town: Upper Arlington, Ohio, USA

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Reviewed: Mar. 13, 2009

I must be hitting a bad streak, this did not woo me nearly like I thought it would. Second day in a row this has happened. thanks for sharing!

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Mel-Honey

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Mar. 11, 2009

This recipe is absolutely INCREDIBLE. Since it's the middle of winter, I made it in the crockpot instead of the grill... so I added a little liquid smoke. I also used some extra brown sugar, but I think it would have been fine with the original recipe amount. This is an awesome recipe if you like NC-style pulled pork... we served it with cole slaw on potato rolls, and made total pigs of ourselves two days in a row =) It's just like the BBQ we love on the Outer Banks!

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vikingkirken

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Reviewed: Mar. 5, 2009

For those of you that complain about the sauce I suggest that you just use it for dipping.Dont add it to the meat.It's a great recipe-the sauce is to die for!

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louis

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Reviewed: Mar. 2, 2009

I liked the rub but I didn't really enjoy the BBQ sauce, too much vinegar and very watery. I ended up adding more sugar and more tomato product to sweeten and thicken it up. Thanks for the recipe though. It's a good starter.

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Marie

Cooking Level: Intermediate

Home Town: Goffstown, New Hampshire, USA

Living In: East Northport, New York, USA

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Reviewed: Feb. 22, 2009

This is worth the planning it takes. I've made it for 70 and I've made it for 20, and everyone raves about it. Take the suggestion others made and serve it with creamy coleslaw (At the party for 70 we put out a little sign suggesting to put the slaw on their sandwich- we don't live in North Carolina!).

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Feb. 19, 2009

We smoke massive amounts of pork and then freeze it in portioned bags. I made just the sauce last night. It was great. Cut the serving size to 6 but it did need a little more sugar. My honey loved it. He thinks we should add some chopped jalapeno next time. I followed some suggestions and made a coleslaw with some of the sauce. Perfect together. So much better than sweet sticky stuff. Thanks for the great suggestions. ( I agree you can't make bbq without a smoker. )

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