North Carolina Pulled Pork BBQ Sandwiches Recipe - Allrecipes.com
North Carolina Pulled Pork BBQ Sandwiches Recipe

North Carolina Pulled Pork BBQ Sandwiches

Recipe by  

"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."

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Original recipe makes 10 servings Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
May 18, 2009

We grew up in eastern NC and this should be considered the official state sandwich. To make it spicier, add more hot sauce or make the vinegar and red pepper flakes in advance of preparing the pork, which makes it hotter, or add more hot sauce. The pork is excellent and topped with cole slaw brings back a lot of memories!

 
Most Helpful Critical Review
May 05, 2006

I needed something quick to put over my pulled pork. This was good but I would prefer a little more zip.

 

12 Ratings

Aug 10, 2008

A friend made this and brought some over. It was excellent! I love that it is easy to make, and the whole family whill eat it!

 
Mar 21, 2006

Thia is an Eastern North Carolina style BBQ

 
Oct 28, 2009

This was so good; especially with crunchy, cold coleslaw on top. Yum!

 
Oct 26, 2011

This is now my go-to recipe when making a batch of pork. The vinegar is too strong for me (and we are from NC) so I usually cut down by a quarter or half and and add the amount back with bottled BBQ. It doesn't really change the consistency or flavor except to make it less tart. I don't skimp on the crushed peppers as that is what makes the dish (that special little zing) in my opinion. I know it's somewhat of a crime to not put the pork over smoking chips, but I usually make this recipe in a slow cooker. (I don't have a smoker, nor do I have the time to fuss with it.) I've used all kinds of cuts, but roast loins or loin chops are usually my pick (less fat). Thanks for a great recipe.

 
Feb 16, 2010

I loved the flavor of this, but it wasn't very spicy. I added a TON of red pepper to kick it up.

 

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Nutrition

  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 32.3 g
  • 65%
  • Sodium
  • 613 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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