North Carolina-Style Pulled Pork

North Carolina-Style Pulled Pork


"This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite."


15 h servings 426 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 1698 mg
  • 68%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
  2. Prepare a grill for indirect heat.
  3. Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
  4. Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
  5. In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating



  1. 236 Ratings


Okay, I'm a born and raised NC girl. I've been away for 4 years and crave BBQ daily. I decided to make this to see what I got. I used 4 pounds of pork shoulder, boneless, so I halved the reci...

We love North Carolina barbeque and have been looking for a recipe for a long time. This is a good one. I did make some changes though, as I was cooking it in the oven. Before I used the rub ...

This is the 3rd time I've made this and my family loves it. I decided to cook the pork in a crockpot. I added 2 T. of salt and 2 T. of Liquid Smoke and cooked it on High for 8 hours. I then m...

I cooked this in the crockpot on low, overnight, with the addition of some liquid smoke. It was so easy to make a just wonderful. I'll never use another recipe.

PLEASE READ THIS AND CHECK OUT ADLEVINE's 2003 REVIEW...I've been making this for almost two years and thanks to ADLEVINE (a reviewer in 1/2003), it was a hit from the beginning! I omit the liq...

This recipe is identical to the one found in 'The Barbecue Bible' by Steven Raichlen (Workman Press). I smoke a 5.5lb Boston butt in a offset horizontal smoker (Chargriller with side fire box) ...

Unfortunately, I didn't read the reviews before I made this and used the full 2 cups of vinegar, which pretty much ruined a good thing. I love vinegar, but this was way too much in my opinion. B...

This was good. I was really looking for an Eastern NC style barbeque and it is almost there. I did as others suggested by decreasing the vinegar and adding more brown sugar, but I wish I had n...

This was great. I used a 3 pound roast. Cooked it in the oven covered on 290 for 6 hours. It was very tender and juicy. We didn't even make the sauce. We just dipped our bread in the meat j...