Eastern North Carolina Pulled Pork


BBQ Sandwich  This recipe serves 12


  • 1 Tbs Mild Paprika Spices, paprika
  • 2 tsp Finely packed brown sugar Sugars, brown
  • 1 1/2 Tbs hot paprika Spices, paprika
  • 1/2 tsp garlic salt Spices, garlic salt
  • 1/2 tsp dry mustard Spices, mustard dry
  • 1/2 tsp fresh ground pepper Spices, pepper, black
  • 1/2 tsp onion powder Spices, onion powder
  • 1/4 tsp salt Salt, table
  • 6 lbs Boston Pork Butt or Pork Loin, keep 1" layer of fat
  • Vinegar sauce, see notes
  • 12 hamburger bun Rolls, hamburger or hotdog, plain
  • NC Coleslaw, See notes
  • 6 cups soaked hickory chips
  • 1 small head cabbage Cabbage, raw


Step 1

Combine the first 8 ingredients into a rub and rub the rub onto the pork butt, then cover in plastic wrap and refrigerate for 8 hours

Step 2

Set up grill, preferred charcoal, for indirect grilling with a drip pan in the middle. Adjust grill vents until the temperature reaches and maintains at 325F. Toss on 1 cup of the soaked chips and place the pork, fat side up, on the grill over the drip pan. Smoke and cook for 6 hours until the internal temperature reaches 190F. Add 10-12 briquettes and another cup of wood chips every hour to keep up the heat and smoke. Occasionally spray vinegar sauce (see below) on the pork to help keep the meat moist. Monitor the temperature to maintain 325F.

Step 3

Once cooked, remove from the grill and place under a foil tent for 15 mins. Then using gloves or a knife, pull / chop the pork meat. Then pull apart the pork with your hands or a fork.

Step 4

Transfer into the drip pan and add 1 1/2 cup of vinegar sauce (see below). Cover with foil and place on the grill for 30 mins and to keep warm. Serve on hamburger buns with coleslaw on the top.

Step 5

For vinegar sauce, mix 4 cups of cider vinegar, 1 1/2 cup water, 1/2 cup plus 2 tablespoons of ketchup, 1/4 cup fine brown sugar, 5 teaspoon salt, 4 teaspoons red pepper flakes, 1 teaspoon white pepper and 1 teaspoon black pepper. Makes 4 cups to use on the Pork and the coleslaw.

Step 6

For coleslaw, take cabbage and roughly cut the cabbage into long strings. Place in large plastic container and add two cups of the vinegar sauce. Place in the fridge overnight and occasionally mix.


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