Hold onto your buns, we’re doing pulled pork North Carolina style. This recipe may seem like a lot of ingredients and work, but the addition of the spices and the time commitment will be well worth it in flavor. The hickory chips add a layer of smokey-sweetness that just doesn’t happen in a hurry. This recipe is perfect for a backyard barbecue, bringing North Carolina to the midwest.
Joe’s North Carolina Pulled Pork
- 8 pounds pork butt roast
- 1 Tbl mild 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 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 pounds hickory wood chips, soaked
- In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt.
- Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
- Prepare a grill for indirect heat.Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork at least 6 hours, or until the internal temperature reaches a minimum of 195° F (200° C).
- Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
- Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
- In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved.
- Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.