North Carolina Barbecue
Experience the true taste of the South with this authentic North Carolina Barbecue recipe, a celebration of slow-cooked perfection and tangy flavors. Crafted with bone-in pork shoulder that’s seasoned with a smoky spice rub and cooked low and slow over hickory or oak, this recipe delivers tender, fall-apart pulled pork that’s drenched in a quintessential vinegar-based barbecue sauce. The bold combination of apple cider vinegar, brown sugar, and a hint of heat from crushed red pepper flakes gives this dish its signature tangy kick. Serve it piled high on soft hamburger buns or slider rolls, optionally topped with creamy coleslaw for that perfect blend of textures. Whether you’re hosting a backyard barbecue or craving a taste of Carolina, this recipe is a must-try for any fan of classic Southern cooking.
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Recipe Information
Ingredients
- 4 lbs bone-in pork shoulder (Boston butt)
- 2 tbsp kosher salt
- 1 tbsp ground black pepper
- 1 tbsp smoked paprika
- 1.5 cups apple cider vinegar
- 1.5 cups water
- 2 tbsp brown sugar
- 1 tsp crushed red pepper flakes
- 1 tsp hot sauce (optional)
- 8 pieces hamburger buns or slider rolls (for serving)
- 2 cups coleslaw (optional, for topping)
Instructions
Prepare the pork shoulder: Pat the pork shoulder dry with paper towels and rub it generously with kosher salt, ground black pepper, and smoked paprika. Ensure the seasoning is evenly distributed over the entire pork shoulder.
Preheat your smoker or grill to 225°F. If using a grill, set it up for indirect cooking and add wood chips for smoking (preferably hickory or oak) for authentic flavor.
Place the seasoned pork shoulder on the smoker or grill. Close the lid and let the pork cook low and slow at 225°F for approximately 7-8 hours, or until the internal temperature reaches 195-205°F for easy shredding. Replenish wood chips as needed for consistent smoke.
While the pork is smoking, prepare the North Carolina barbecue sauce: In a saucepan, combine apple cider vinegar, water, brown sugar, crushed red pepper flakes, and hot sauce (optional). Bring to a simmer over medium heat and stir until the sugar dissolves. Remove from heat and let the sauce cool to room temperature. Set aside for later.
Once the pork reaches the desired temperature, carefully remove it from the smoker and let it rest, covered with aluminum foil, for at least 30 minutes. This allows the juices to redistribute and the meat to become even more tender.
Shred the pork: Using two forks (or your hands if the meat is cool enough), shred the pork into smaller, bite-sized pieces. Discard any excess fat or bone. Transfer the shredded meat to a large mixing bowl.
Add the barbecue sauce to the shredded pork. Pour about 1 cup of the prepared vinegar-based sauce over the pork and toss to coat. Add more sauce if desired, adjusting to your preference for tanginess.
Serve the North Carolina barbecue: Pile the sauced pulled pork onto hamburger buns or slider rolls. Optionally, top with coleslaw for added crunch and flavor.
Enjoy your traditional North Carolina barbecue with sides like baked beans, hush puppies, or potato salad!
Nutrition Facts
Calories |
6415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.3 g | 520% | |
| Saturated Fat | 135.1 g | 676% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1367 mg | 456% | |
| Sodium | 8037 mg | 349% | |
| Total Carbohydrate | 288.3 g | 105% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 99.1 g | ||
| Protein | 379.4 g | 759% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 871 mg | 67% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 6631 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
