North Carolina Pulled Pork Recipe

Name: North Carolina Pulled Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pork butt (I buy one around 5-6 pounds); salt; cracked black pepper; garlic powder; onion; garlic; 2 bay leaves; The firey sauce known as NC Style; 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; Lexington Style Sauce; 2 cups water; 3/4 cup light corn syrup; 1/2 cup tomato paste; 1/2 cup vinegar; 3 teaspoons molasses; 3 teaspoons brown sugar; 1 teaspoon liquid smoke; 1/2 teaspoon salt; 1/4 teaspoon onion powder; 1/4 teaspoon pepper; 1/4 teaspoon paprika; 1/4 teaspoon garlic powder; 1/2 large onion, grated

Servings: persons

1 pork butt (I buy one around 5-6 pounds)
salt
cracked black pepper
garlic powder
onion
garlic
2 bay leaves
The firey sauce known as NC Style
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
Lexington Style Sauce
2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 teaspoons molasses
3 teaspoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/2 large onion, grated

1
Make the sauce one or two days ahead.
2
Roll the pork in the salt, pepper and garlic powder.
3
Bake like you normaly would, usually low and slow.
4
At this point the rest is up to you-you can shred the pork now with forks, and chop some (this is what you would do if you had been grilling or smoking the roast), adding sauce of choice.
5
Or, if you have a good amount of leftover pork butt roast you can --
6
Get a large pot and place the pork in it.
7
Add water up to half way up the pork-cut up 3 or 4 onions and a whole head of garlic and add to water along with the bay-bring to a boil, cover and reduce to simmer-I simmer for around 3 hours or until the pork is falling away from the bone.
8
Remove the meat (reserve the broth for something else like beans or soup) Shred the pork and add to sauce of choice.
9
Serve on toasted buns, some folks put slaw on it or on the side and Southern Barbecued Beans.
10
For the Lexington style sauce add all ingredients to a pot, bring to a boil and simmer to desired thickness.
11
For the NC firey style bring to a boil-reduce and simmer for 15 minutes-this will keep for 6 months in the fridge.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1 pork butt (I buy one around 5-6 pounds), salt, cracked black pepper, garlic powder, and more.

Yes, North Carolina Pulled Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

North Carolina Pulled Pork

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