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North Carolina Pulled Pork: A Taste of Southern Tradition

The scent of woodsmoke and vinegar hangs heavy in the air, a promise of slow-cooked perfection. Growing up, summer wasn’t complete without a trip to my family’s cabin in the North Carolina mountains. The highlight of those trips was always my grandfather’s legendary pulled pork. He’d start the smoker before dawn, the aroma permeating the entire valley, drawing in family and friends alike, all eager for a taste of that tangy, smoky, melt-in-your-mouth goodness. This recipe, while adapted for home cooking, strives to capture that same spirit and flavor that defined my childhood summers.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 27 hours
Total Time: 27 hours 20 minutes
Servings: 8-10
Yield: Approximately 6-8 pounds of pulled pork
Dietary Type: Gluten-Free (naturally), Dairy-Free

Ingredients

1 pork butt (I buy one around 5-6 pounds)
Salt
Cracked black pepper
Garlic powder
1 onion
1 head of garlic
2 bay leaves

For the NC Fiery Style Sauce:

1 teaspoon light brown sugar
2 cups apple cider vinegar
1 teaspoon salt
2 teaspoons fresh ground black pepper
1 teaspoon cayenne
1 cup ketchup
2 cups water
Tabasco sauce (to taste)

For the Lexington Style Sauce:

2 cups water
¾ cup light corn syrup
½ cup tomato paste
½ cup vinegar
3 teaspoons molasses
3 teaspoons brown sugar
1 teaspoon liquid smoke
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
½ large onion, grated

Equipment Needed

Large baking pan or roasting pan
Large pot
Slotted spoon
Two forks (for shredding)
Small saucepan
Toaster (optional, for buns)

Instructions

Prepare the Sauces: Ideally, make both the NC Fiery Style Sauce and the Lexington Style Sauce one to two days ahead of time. This allows the flavors to meld together beautifully.
- Lexington Style Sauce: In a small saucepan, combine all ingredients (2 cups water, ¾ cup light corn syrup, ½ cup tomato paste, ½ cup vinegar, 3 teaspoons molasses, 3 teaspoons brown sugar, 1 teaspoon liquid smoke, ½ teaspoon salt, ¼ teaspoon onion powder, ¼ teaspoon pepper, ¼ teaspoon paprika, ¼ teaspoon garlic powder, ½ large onion, grated) in a pot. Bring to a boil, then reduce heat and simmer until the sauce reaches your desired thickness. Set aside to cool.
- NC Fiery Style Sauce: In a small saucepan, combine all ingredients (1 teaspoon light brown sugar, 2 cups apple cider vinegar, 1 teaspoon salt, 2 teaspoons fresh ground black pepper, 1 teaspoon cayenne, 1 cup ketchup, 2 cups water) in a pot. Bring to a boil, reduce heat and simmer for 15 minutes. This sauce can be stored in the refrigerator for up to 6 months. Season with Tabasco sauce to your preferred level of heat.
Season the Pork Butt: Generously rub the pork butt with salt, cracked black pepper, and garlic powder. Ensure the entire surface is well-coated.
Bake the Pork: Place the seasoned pork butt in a large baking pan or roasting pan. Bake according to your usual method for cooking pork. This typically involves cooking it “low and slow,” which means a lower temperature for a longer period. For a 5-6 pound pork butt, I recommend baking at 300°F (150°C) for approximately 8-10 hours, or until the internal temperature reaches around 195-205°F (90-96°C). A meat thermometer is your best friend here.
Shred or Simmer: At this point, you have two options:
- Option 1 (Shred and Sauce): If you’ve been grilling or smoking the roast, shred the pork with two forks, chop some if desired, and add your choice of sauce (NC Fiery Style or Lexington Style).
- Option 2 (Simmer for Extra Tenderness): If you have a significant amount of leftover cooked pork butt roast, or if you prefer an even more tender result, proceed with the following steps:
  1. Simmer the Pork: Get a large pot and place the pork in it.
  2. Add Aromatics and Liquid: Add water to the pot, filling it about halfway up the pork. Cut up 3 or 4 onions and a whole head of garlic, and add them to the water, along with the 2 bay leaves.
  3. Bring to a Simmer: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for around 3 hours, or until the pork is practically falling apart from the bone.
  4. Remove and Shred: Remove the meat from the pot (reserve the broth for something else, like beans or soup!). Shred the pork using two forks and add it to your chosen sauce (NC Fiery Style or Lexington Style).
Serve: Serve the pulled pork on toasted buns. Some people like to top it with coleslaw or serve it alongside Southern Barbecued Beans.

Expert Tips & Tricks

Don’t skip the rest: Resting the pork butt after cooking is crucial. Wrap it in foil and let it rest for at least an hour (or even longer) before shredding. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Bark is key: If you are cooking on a smoker, don’t be afraid to let the bark (the crispy outer layer) develop. It adds a ton of flavor and texture to the final dish.
Customize your sauce: Feel free to adjust the ratios of ingredients in the sauces to suit your personal taste preferences. More cayenne for more heat, more brown sugar for sweetness, etc.
Freeze for later: Pulled pork freezes exceptionally well. Store it in airtight containers or freezer bags for up to 3 months. Reheat gently on the stovetop or in the oven.

Serving & Storage Suggestions

Serve your North Carolina Pulled Pork on toasted buns with your favorite toppings. Coleslaw, pickles, and a side of baked beans are classic accompaniments.

Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it for up to 3 months. To reheat, gently warm the pork in a skillet over medium heat, adding a little extra sauce or water if needed to prevent it from drying out. You can also reheat it in the oven at a low temperature (around 250°F or 120°C) until warmed through.

Nutritional Information

(Please note that this is an estimate, and the actual values may vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	120mg	40%
Sodium	800mg	33%
Total Carbohydrate	20g	7%
Dietary Fiber	2g	8%
Sugars	15g
Protein	30g	60%

Variations & Substitutions

Spicier Pork: Add a pinch of red pepper flakes to the pork rub for an extra kick.
Sweet and Tangy: Replace some of the apple cider vinegar in the Fiery Style sauce with pineapple juice for a sweeter, more tropical flavor.
Mustard-Based Sauce: For a different regional twist, try a mustard-based sauce instead of the Lexington or Fiery Style sauces. There are countless recipes online!
Coleslaw Variations: Experiment with different coleslaw recipes. A vinegar-based slaw complements the pulled pork particularly well.

FAQs (Frequently Asked Questions)

Q: Can I make this in a slow cooker?
A: Yes! Slow cookers are great for pulled pork. Simply follow the recipe, but cook the pork on low for 8-10 hours, or on high for 4-5 hours, until it’s easily shredded.

Q: What’s the best way to shred the pork?
A: Two forks are the traditional method, but you can also use meat claws for a faster and more efficient shredding process.

Q: Can I use a different cut of pork?
A: While pork butt (also known as Boston butt) is the classic choice for pulled pork due to its high fat content, you can also use pork shoulder. However, pork butt will generally yield a more tender and flavorful result.

Q: How do I know when the pork is done?
A: The best way to tell is by using a meat thermometer. The internal temperature should reach around 195-205°F (90-96°C). The pork should also be easily shredded with a fork.

Q: What if I don’t have time to make the sauces from scratch?
A: While homemade sauces are ideal, you can certainly use store-bought barbecue sauce in a pinch. Look for sauces that are vinegar-based and have a good balance of sweetness, tanginess, and spice.

Final Thoughts

Now it’s your turn to bring a taste of North Carolina to your own table! Don’t be intimidated by the long cooking time; it’s mostly hands-off. The result is an incredibly tender and flavorful pulled pork that will impress your family and friends. Feel free to experiment with the sauces and toppings to create your own signature version. Serve it with a side of sweet tea or your favorite local craft beer for a truly Southern experience. Happy cooking, and don’t forget to share your creations!

North Carolina Pulled Pork Recipe