Carolina Pulled Pork
Carolina pulled pork can be broken down into two parts. The first one being Eastern Carolina BBQ which is used with a clear vinegar-based sauce. The second is Western Carolina BBQ which also uses a vinegar-based sauce with additions of Ketchup and Molasses.
These sauces are used for mopping while smoking the meat to keep it moist. I usually mop the meat every hour on the hour. I prepare the sauce as directed and put it into a plastic squirt bottle or mason jar. The base Carolina BBQ sauce usually includes a good apple cider vinegar, Brown sugar, kosher salt, and red pepper flakes. There are many variations to it like additions of Texas Pete hot sauce Worcestershire sauce, molasses and large amounts of ketchup. I like to keep mine as traditional as possible. Also, keep some mop sauce on the side to add to the meat when it is done.
As far as meat choices go I would always use a Boston Butt (Pork Shoulder) for this particular recipe. This cut of meat has a bone in it. I trim off the excess fat (the fat cap on the bottom) before I apply the rub. Just don’t go too crazy doing this because some of the fat will render and aid in moisture retention. Traditional Eastern Carolina Pulled Pork uses a simple rub of Kosher salt and freshly cracked black pepper. Rub it all over the meat and that’s it. I smoke it around 225 for 1 ½ hours per pound of meat.
What type of wood should you use for Carolina BBQ? Well sticking with tradition you should always use some Oakwood when smoking. I smoke my pulled pork with hickory but with some small additions of cherry. I really like the aroma and flavors than can only be described as salty bacon from which hickory produces. Cherry adds a small amount of sweetness and an added layer of complex smoke flavor to the meat.
Once the internal temperature hits above 160 just double wrap it with some aluminum foil and continue cooking it over indirect heat. The moment you hit around 180-195 internal temperature is when you will pull it off the smoker wrap it inside some towels and let it rest for around 1-2 hours. Some people will also throw it in a cooler. Grab yourself some meat claws, forks or use your hands to pull apart the meat. The bone should pull right away from the meat. Then chop it up slightly for that beautiful Carolina style BBQ. Just don’t forget the sauce. Enjoy!
Carolina Pulled Pork
Ingredients
- 5-6 Pounds Pork Shoulder
Rub
- 1 tbsp Cracked Pepper
- 1 tbsp Kosher Salt
Carolina BBQ Vinegar Sauce (western)
- 2 cups Apple Cider Vinegar
- 1/4 cup Light Brown Sugar
- 1/2 tbsp Red Pepper Flakes
- 1 tbsp kosher salt
- 1 tbsp Molasses
- 2 tbsp Ketchup
- 1/4 tsp Cracked Pepper
- 1/4 tsp Garlic Powder
Carolina BBQ Vinegar Sauce (Eastern)
- 2 cups Apple Cider Vinegar
- 1/4 cup Light Brown Sugar
- 1/2 tbsp Red Pepper Flakes
- 1 tbsp Kosher Salt
- 1/4 tsp Cracked Pepper
Instructions
- Preheat your smoker/grill to 225 degrees Fahrenheit
- Trim off excess fat (Fat Cap) from the bottom of the Pork Shoulder.
- Use a small bowl to mix the rub ingredients and generously apply it to the Pork. Then place the pork into the smoker for about 10-12 hours or until internal temp reaches 160 degrees Fahrenheit. Then wrap twice in aluminum foil leave in the smoker until internal temp reaches 190 degrees Fahrenheit.
- In a bowl mix all ingredients for Carolina BBQ Vinegar sauce (Easter or Western). Use as mopping sauce every hour.
- Take the pork shoulder off the smoker and wrap in towels and set aside for approximately one hour. Pull the bone out from the pork. Use either meat claws or forks to pull the pork apart. Serve with your preferred Carolina BBQ Sauce and enjoy.