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North Carolina-Style Pulled Pork
North Carolina-Style Pulled Pork
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Prep Time:
60 minutes
Cook Time:
360 minutes
Total Time:
900 minutes
Slow-smoked spicy pork butt, simmered in tangy vinegar sauce for North Carolina pulled pork perfection.
Ingredients:
  • 1 tablespoon mild paprika
  • 2 teaspoons light brown sugar
  • 1.5 teaspoons hot paprika
  • 0.5 teaspoon celery salt
  • 0.5 teaspoon garlic salt
  • 0.5 teaspoon dry mustard
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon salt
  • 8 pounds pork butt roast
  • 2 cups cider vinegar
  • 1.3333333730698 cups water
  • 0.625 cup ketchup
  • 0.25 cup firmly packed brown sugar
  • 5 teaspoons salt
  • 4 teaspoons crushed red pepper flakes
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground white pepper
  • 2 pounds hickory wood chips, soaked
Instructions:
  • Combine mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt in a small bowl. Massage spice mixture into the roast on all sides. Cover with plastic wrap and refrigerate for 8 hours or overnight.
  • Get the grill ready for cooking with indirect heat.
  • Generously scatter soaked wood over hot coals or place in the smoker box of a gas grill. Set the pork butt roast on the grate above a drip pan. Close the grill lid and slow-cook the pork until it’s tender and easily shreds, typically around 6 hours. Keep an eye on it each hour, replenishing with fresh coals and hickory chips to sustain heat and smoky flavor.
  • Let the pork rest on a cutting board for 15 minutes to cool. Use two forks to shred the meat into bite-sized pieces. Practice patience during this step.
  • Whisk cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper in a bowl until brown sugar and salt dissolve. Toss shredded pork in vinegar sauce in a large roasting pan. Serve immediately or keep warm on the grill for up to 1 hour before serving.

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