How to Make North Carolina Pulled Pork

There are two schools of thought on how North Carolina pulled pork barbecue should be prepared. Folks in the eastern part of the state cook the whole hog and then serve it with a vinegar-based sauce. On the western side of North Carolina, pork barbecue is made from the butt and served with a sweet tomato-based sauce. The controversy doesn't end there--Easterners like their cole slaw the traditional way, while Westerners make a red cole slaw by adding ketchup. Since most home chefs don't have the facilities to cook a whole hog, this method of making North Carolina pulled pork barbecue uses the butt.

Things You'll Need

• Pork butt roast
• Seasonings
• Sauce
• Barbecue grill or slow cooker
• Hickory chips

Instructions

1. Make a rub by combining equal parts salt, pepper, garlic powder, onion powder, dry mustard, paprika or cayenne and brown sugar.

2. 

   Spread the rub on all sides of a large (8 to 10 pound) pork butt roast. Wrap it in plastic wrap and refrigerate the meat overnight.

3. Prepare your barbecue grill for cooking with indirect heat. Add some hickory chips that have been soaked in water. This creates a smoky flavor.

4. Put the pork roast directly on the grill with a drip pan beneath it to prevent flare-ups.

5. Cook the meat for at least 6 hours. The internal temperature should reach 180 degrees.

6. Check the grill periodically and add charcoal and hickory chips as needed.

7. Remove the pork roast from the grill and let it rest for about 15 minutes.

8. Pull the pork apart using your fingers or two forks, then chop it. Eastern North Carolina barbecue is made with a fine chop. Western is more coarsely chopped.

9. 

   Serve on a soft bun with the cole slaw and sauces of your choice.

Tips & Warnings

• Put a 5-pound pork roast in a slow cooker with equal parts vinegar and brown sugar for an easy at-home version. Cook for 10 hours on a low setting. Pull the pork and serve it with cole slaw and sauce.

• Cook pork to an internal temperature of 180 degrees. A meat thermometer is a useful tool for your kitchen. Don't use too many hickory chips because the flavor can overwhelm the meat.

Resources

• North Carolina Pork Council
• North Carolina Barbecue Discussion