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North Carolina-Style Pulled Pork Recipe

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This recipe for North Carolina-Style Pulled Pork is from Elean Ragan's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Boston butt or end-cut boneless pork roast 5-7 lbs.
Salt and freshly ground pepper to taste.
Hickory or other flavored wood chips.

BBQ Sauce
Directions:
Directions:
Soak hickory or other flavored wood chips in water for 30 min. when coals are ready, place chips directly on charcoal briquettes or in the smoker box in a gas grill.

Season pork with salt and pepper. Place meat on the cooking grate so that heat from the coals is indirect. Cook slowly over low heat for 3-4 hours or until an instant-read meat thermometer registers 180 to 190º. (If using gas, use indirect/medium heat.). When ready, the meat should be very tender and falling apart.

Note: Be sure to add coals each hour to keep the heat constant in a charcoal grill.

Pull meat from the skin, bones and fat. Chop finely or shred with two forks. Mix with enough sauce to moisten. Serve on white buns and top with coleslaw that has been dressed with the BBQ sauce. Service additional sauce on the side as desired.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
5-10 minutes

 

 

 

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