Pork Barbecue North Carolina Style
Savor the smoky, tangy essence of the South with this classic Pork Barbecue North Carolina Style recipe, a slow-cooked masterpiece that takes barbecue to a whole new level. Centered around a bone-in pork shoulder, this dish is seasoned with a flavorful dry rub of paprika, brown sugar, and garlic powder before being smoked low and slow to tender perfection. The signature feature? A mouthwatering, zesty vinegar-based sauce infused with apple cider vinegar, hot sauce, and a hint of red pepper flakes—true to North Carolina's barbecue tradition. Serve the juicy, shredded pork piled high on soft hamburger buns, with an optional crunchy coleslaw topping for that quintessential Southern flair. Perfect for family gatherings, tailgates, or casual dinners, this pork barbecue is not just a meal—it’s an authentic taste of North Carolina. Don't forget to add "North Carolina barbecue," "vinegar-based BBQ sauce," and "smoked pulled pork" to your culinary repertoire!
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Recipe Information
Ingredients
- 5 pounds Pork shoulder (bone-in, also known as Boston butt)
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 2 tablespoons Brown sugar
- 1.5 cups Apple cider vinegar
- 0.5 cup Water
- 2 teaspoons Hot sauce
- 1 teaspoon Red pepper flakes
- 1 tablespoon White sugar
- 8 pieces Hamburger buns or sandwich rolls
Instructions
Start by preparing the pork shoulder. Pat it dry with paper towels, and remove any excessive fat if needed.
In a small bowl, mix kosher salt, black pepper, paprika, garlic powder, and brown sugar to create a dry rub.
Rub the spice mixture generously and evenly over the entire surface of the pork shoulder.
For best results, let the seasoned pork rest in the refrigerator for at least 1 hour or overnight to allow the flavors to penetrate.
Preheat your smoker or grill to 250°F (120°C). If using a charcoal grill, set it up for indirect heat and add soaked wood chips (like hickory or applewood) for smoke flavor.
Place the pork shoulder on the grill or smoker, fat side up. Close the lid and cook low and slow for 8 to 9 hours, or until the internal temperature reaches 200°F (93°C) and the meat is tender and pulls apart easily.
While the pork is cooking, prepare the North Carolina-style sauce. In a saucepan, combine apple cider vinegar, water, hot sauce, red pepper flakes, and white sugar. Heat over medium heat until the sugar dissolves, then set aside to cool.
Once the pork shoulder reaches the desired temperature, remove it from the smoker and let it rest for 20 to 30 minutes.
Using two forks or your hands (wear gloves if needed), shred the pork into bite-sized pieces, discarding any excess fat or bone.
Toss the shredded pork with the prepared vinegar-based sauce. Add sauce gradually to taste, ensuring the pork is moist and flavorful but not overly saturated.
Serve the pulled pork on hamburger buns or sandwich rolls. Optionally, top with coleslaw for a classic Southern barbecue touch.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 7.9 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 894 mg | 19% | |
*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.
