North Carolina-Style Pulled Pork Recipe

Name: North Carolina-Style Pulled Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons hickory-wood shavings; 16- to 9-pound bone-in pork shoulder or Boston butt; Salt and freshly ground black pepper; 2 cups cider vinegar; 1 tablespoon salt; 1 tablespoon ground white pepper; 1/2 teaspoon ground black pepper; 1/2 to 1 tablespoon red pepper flakes; 2 tablespoons white sugar; 1/4 cup brown sugar; 1/2 cup ketchup

Servings: persons

3 tablespoons hickory-wood shavings
16- to 9-pound bone-in pork shoulder or Boston butt
Salt and freshly ground black pepper
2 cups cider vinegar
1 tablespoon salt
1 tablespoon ground white pepper
1/2 teaspoon ground black pepper
1/2 to 1 tablespoon red pepper flakes
2 tablespoons white sugar
1/4 cup brown sugar
1/2 cup ketchup

1
Place hickory chips in center of smoker or roasting pan and top with drip tray and rack.
2
Massage pork all over with a lot of salt and pepper.
3
Place on rack, skin-side up.
4
Cover with two long pieces of heavy-duty foil that have been folded together tightly at long seams.
5
Crimp foil around edges of smoker, leaving enough space between pork and foil so smoke can circulate.
6
Turn heat to medium and smoke for 30 to 45 minutes, depending on size and your taste.
7
Shut off heat and rest, covered, for 5 minutes.
8
While pork is smoking, preheat oven to 300 degrees.
9
Whisk together sauce ingredients in a large bowl, season to taste and refrigerate.
10
Remove foil from smoker and transfer rack and pork to a sheet pan.
11
Place in oven.
12
Cook for 40 minutes per pound (about 4 to 5 hours), until a meat thermometer inserted into the middle of the roast registers 190 degrees.
13
Remove pork and rest until cool enough to handle, about 20 minutes.
14
While still warm, pull meat away from bones.
15
Discard skin, fat and bones, and reserve crispy browned bits of fat and crust.
16
Working quickly on a large cutting board, shred chunks of meat, pulling it with forks or fingers into long strands.
17
Add reserved crispy bits and chop meat roughly.
18
Transfer to a serving bowl, season with 1/2 to 3/4 cup sauce, and mix well.

1106

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 tablespoons hickory-wood shavings, 16- to 9-pound bone-in pork shoulder or Boston butt, Salt and freshly ground black pepper, 2 cups cider vinegar, and more.

Yes, North Carolina-Style 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.

That's it — enjoy your meal!

North Carolina-Style Pulled Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions