Today we are going to show you how to make North Carolina Style Pulled Pork. Pulled pork is one of my favorite things to make, I absolutely love it.
It is so tender and flavorful. It is the perfect thing to make when you are having a large party or event; people just love it.
This particular recipe is for North Carolina style pulled pork. It is simmered in a vinegar sauce that gives it a ton of flavor.
Enjoy!
North Carolina Style Pulled Pork
8 lbs pork butt
1 tbsp paprika
2 tsp light brown sugar
1 1/2 tsp hot paprika
1/2 tsp celery salt
1/2 tsp garlic salt
1/2 tsp dry mustard
1/2 tsp ground black pepper
1/2 tsp onion powder
1/4 tsp salt
2 cups apple cider vinegar
1 1/3 cups water
5/8 cup ketchup
1/4 cup firmly packed brown sugar
5 tsp salt
4 tsp crushed red pepper flakes
1 tsp ground black pepper
1 tsp ground white pepper
2 lbs hickory wood chips, soaked
In a small mixing bowl, combine the mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, black pepper, onion powder, and salt.
Rub this mixture into the pork butt on all sides. Wrap the pork butt in plastic and refrigerate for around 8 hours, or overnight.
Setup your grill for indirect heat. You could use a gas grill with a smoker box or smoker pouch for this, but I recommend using a charcoal grill or smoker since you will be grilling low and slow.
Place a handful of the soaked wood chips on the coals, or place them in a smoker pouch or smoker box if using a gas grill.
Place the pork butt on the grill with a drip pan below the grate. Cover and grill. Grill the pork butt until it is tender and shreds easily. It will take approximately 6 hours at around 225 – 250F.
Add more coals and wood chips hourly as need to keep up the heat and smoke.
Once done remove the pork butt and allow to rest for around 15 minutes. Shred the pork into small pieces using two forks.
In a medium mixing bowl, mix together the apple cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper.
Continue to mix until the sugar and salt has dissolved.
Place the shredded pork and vigegar sauce into a large roasting pan. Stir to coat well.
Servings: 10