North Carolina Bbq
Transport your taste buds to the heart of the South with this authentic North Carolina BBQ recipe, a true tribute to tangy, smoky perfection. Centered around a tender, slow-smoked pork shoulder seasoned with a flavorful dry rub, this dish captures the essence of traditional Carolina barbecue. The star is the signature vinegar-based BBQ sauce, a zesty blend of apple cider vinegar, hot sauce, and red pepper flakes that highlights the natural richness of the meat. Perfectly shredded and lightly coated in the bold sauce, this BBQ is irresistibly juicy and designed to melt in your mouth. Serve it on its own or piled high on hamburger buns with a creamy coleslaw for the ultimate Southern sandwich experience. This recipe is easy to follow and delivers mouthwatering results, making it ideal for backyard barbecues, family gatherings, or any occasion that calls for a taste of North Carolina's finest BBQ.
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Recipe Information
Ingredients
- 6 lbs Pork shoulder (bone-in)
- 2 tbsp Kosher salt
- 2 tbsp Black pepper
- 1 tbsp Paprika
- 1 tbsp Brown sugar
- 0.5 tsp Cayenne pepper
- 2 cups Apple cider vinegar
- 1 cup Water
- 2 tbsp Ketchup
- 1 tbsp Hot sauce
- 1 tbsp Sugar
- 1 tsp Red pepper flakes
- 8 pieces Hamburger buns (optional)
- 2 cups Coleslaw (optional)
Instructions
1. Preheat your smoker or grill to 250°F (120°C) and prepare it for indirect heat cooking using charcoal or wood chips (hickory or oak are ideal for smoking).
2. In a small bowl, combine kosher salt, black pepper, paprika, brown sugar, and cayenne pepper to create a dry rub. Mix well.
3. Trim any excess fat from the pork shoulder, leaving a thin layer for moisture and flavor. Pat the pork shoulder dry with paper towels, then generously apply the dry rub, making sure to cover all sides.
4. Place the pork shoulder in the smoker fat-side up and close the lid. Smoke for approximately 6-8 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender enough to shred.
5. While the pork is cooking, prepare the North Carolina BBQ sauce. In a medium saucepan, combine apple cider vinegar, water, ketchup, hot sauce, sugar, and red pepper flakes. Bring to a simmer over low heat and cook for 10 minutes, stirring occasionally. Remove from heat and allow the sauce to cool.
6. Once the pork shoulder is done cooking, remove it from the smoker and let it rest for 30 minutes. Then, use two forks or your hands to shred the pork, discarding any large pieces of fat.
7. Toss the shredded pork with a portion of the prepared vinegar-based BBQ sauce, leaving extra sauce on the side for serving.
8. Serve the North Carolina BBQ on its own or piled onto hamburger buns. Optionally, top with coleslaw for a classic pairing. Enjoy!
Nutrition Facts
Calories |
9041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 615.0 g | 788% | |
| Saturated Fat | 202.7 g | 1014% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1943 mg | 648% | |
| Sodium | 9038 mg | 393% | |
| Total Carbohydrate | 345.4 g | 126% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 111.6 g | ||
| Protein | 532.2 g | 1064% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1052 mg | 81% | |
| Iron | 52.5 mg | 292% | |
| Potassium | 9138 mg | 194% | |
*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.
