Carolina Style Pork Barbecue Food

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Carolina-Style Pork Barbecue image

I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 14 servings.

Number Of Ingredients 15

1 boneless pork shoulder butt roast (4 to 5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
14 hamburger buns, split
1-3/4 pounds deli coleslaw


  • Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.


BBQ Pulled Pork with Carolina Sauce image

Provided by Food Network

Categories     main-dish

Time 10h10m

Yield 12 servings

Number Of Ingredients 18

2 quarts cider vinegar
2 cups ketchup
1/2 cup sugar
1/4 cup molasses
1/4 cup dry mustard
1/4 cup soy sauce
1/4 cup tomato paste
1/4 cup Worcestershire sauce
1/8 cup red pepper flakes
1/8 cup salt
Pinch freshly ground black pepper
2 cups soy sauce
1 1/2 cups salt, plus more for seasoning
1/2 cup sugar
1/4 cup honey
1/4 cup molasses
2 pork butts, about 6 pounds total weight
Freshly ground black pepper


  • For the Carolina BBQ sauce: Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately, pour it into a bowl or jar. Cover and refrigerate until needed.
  • For the BBQ pulled pork: Combine 1-quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in 1 gallon plus 3 quarts water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight.
  • Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove the meat from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce.


Slow Cooker Carolina BBQ image

Miss the tarheel tradition of a pig pickin'? Then find yourself a crock pot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.

Provided by coolmonkshoes

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 12h15m

Yield 10

Number Of Ingredients 8

1 (5 pound) bone-in pork shoulder roast
1 tablespoon salt
ground black pepper
1 ½ cups apple cider vinegar
2 tablespoons brown sugar
1 ½ tablespoons hot pepper sauce
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper flakes


  • Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
  • Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 3.6 g, Cholesterol 90.5 mg, Fat 17.3 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 6.2 g, Sodium 775.5 mg, Sugar 2.9 g


Carolina Smoked Pork image

Pitmaster Jones applies his famous whole-hog technique to pork butt. Smoke, time, and Carolina BBQ Sauce are all you'll need for this succulent feast!

Provided by Sam Jones

Categories     main-dish

Time 9h

Yield 20 servings

Number Of Ingredients 10

10 pounds bone-in pork butt, also called pork shoulder
1/4 cup Carolina BBQ Sauce, plus more to taste, from Step 2
Carolina BBQ Sauce
1/4 cup sugar
1 tablespoon freshly ground black pepper
1/2 teaspoon chili powder
1 tablespoon crushed red pepper flakes
3 tablespoons hot sauce, preferably Texas Pete brand
1/4 cup Sweet BBQ Pit Sauce, from "Sweet BBQ Pit Sauce" recipe; or substitute another sweet BBQ sauce
1 1/2 cups apple cider vinegar


  • Preheat smoker to 250 F. Place pork butt in the center of the cooking grate, fat-side down. Cover and smoke 8 hours, undisturbed. Check smoker temperature hourly; add charcoal and use vents as needed to maintain a temperature of 250 F through the duration of cooking.
  • Make Carolina BBQ Sauce: In a mixing bowl combine sugar, black pepper, chili powder, crushed red pepper, and hot sauce to make a paste. Add the Sweet BBQ Pit Sauce, followed by vinegar; stir well to combine. The final consistency should be quite fluid, rather than thick. Makes about 2 cups of Carolina BBQ Sauce. (Store in a covered container at room temperature for several months.)
  • Check for doneness by placing a digital thermometer into the center of the pork, avoiding contact with the bone. Temperature should register 170 F. Use heat-proof gloves to remove pork to a large cutting board on a flat work surface. Chop the pork: As you chop, the pork will cool, so plan on doing this as the last step before serving. The meat should be tender and falling apart. Pull the bone out of the meat: it should come away smoothly, with no meat clinging to it. Discard bone. Pick through the meat and set aside any bits that you don't want to include in the final dish, such as the barky exterior or excess fat. (You may opt to include everything: Pitmaster Jones says the final mix is up to you!)
  • Using one cleaver, begin to chop the meat, using your free hand to carefully steady the pork butt. When the meat is in large chunks, use both cleavers at the same time to finish chopping. Use the cleavers to toss the meat on the board as you go; repeat the chopping-tossing process until the meat is bite-size and well mixed. Drizzle a small amount of Carolina BBQ Sauce on top of the meat; continue chopping and stirring to combine. Add more sauce to taste: the goal is to lightly complement the smoky flavor of the pork without overwhelming it. Makes about 7 lbs chopped pork. (Sam Jones's serving suggestion: Cool leftover pork in the fridge, then serve as a sandwich on white bread with mayonnaise.)


Carolina BBQ image

Carolina style shredded pork BBQ. This recipe was given to us when we lived in the Carolinas.

Provided by John Koral

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 5h

Yield 6

Number Of Ingredients 10

6 pounds pork shoulder
1 bay leaf
1 teaspoon crushed red pepper flakes
4 cups water
1 cup vinegar
⅓ cup white sugar
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 clove garlic, pressed


  • Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
  • Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.

Nutrition Facts : Calories 514.9 calories, Carbohydrate 14.1 g, Cholesterol 178.6 mg, Fat 27.2 g, Fiber 0.2 g, Protein 50.6 g, SaturatedFat 9.5 g, Sodium 260.4 mg, Sugar 13.1 g


North Carolina-Style Pulled Pork image

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.

Provided by Doug

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 15h

Yield 10

Number Of Ingredients 19

1 tablespoon mild paprika
2 teaspoons light brown sugar
1 ½ teaspoons hot paprika
½ teaspoon celery salt
½ teaspoon garlic salt
½ teaspoon dry mustard
½ teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon salt
8 pounds pork butt roast
2 cups cider vinegar
1 ⅓ cups water
⅝ cup ketchup
¼ cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 pounds hickory wood chips, soaked


  • 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.
  • Prepare a grill for indirect heat.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 12.1 g, Cholesterol 134.9 mg, Fat 23.1 g, Fiber 0.8 g, Protein 39.1 g, SaturatedFat 8.3 g, Sodium 1698.4 mg, Sugar 10.1 g


Carolina Style Pulled Pork Sandwich image

I like to call this "The Worlds Greatest Sandwich". Cooked overnight in a crock pot, the meat is tender, juicy, and messy..the way a BBQ sandwich should be. Top it with your favorite cole slaw, and you have one tasty meal. This is South Carolina style BBQ. (Thanks for everyone who clarified that for me)

Provided by graftonr

Categories     One Dish Meal

Time 9h

Yield 18-22 serving(s)

Number Of Ingredients 27

2 onions, quartered
2 tablespoons light brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon black pepper
4 -6 lbs boneless pork butt
3/4 cup apple cider vinegar
4 teaspoons Worcestershire sauce
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard (ie ( Colman's)
1/2 teaspoon garlic salt
1/4 teaspoon cayenne (Spice it up a bit with 1/2 tspn)
1 cup american style prepared yellow mustard (i.e. French's. Not Dijon, Gulden's, or any other type of spicy mustard.)
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup apple cider vinegar
1/4 cup water
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke
20 buns
1 lb Coleslaw


  • The Meat --.
  • Place the quartered onions in a crock pot.
  • Combine brown sugar, paprika, salt and pepper: rub over the roast.
  • Place the roast over the onions in the crock pot.
  • Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.
  • Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
  • Cook on low for 8 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
  • While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
  • Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
  • Remove the onions and chop to a fine consistency.
  • Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
  • Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
  • To serve, spread barbecue sauce on bottom of a hearty bun.
  • Put layer of pulled pork on bun. Spread barbecue sauce over meat.
  • Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw.
  • Spread top of bun with more sauce.
  • Grab a fist full of napkins, and enjoy.

Nutrition Facts : Calories 453.2, Fat 20.6, SaturatedFat 7, Cholesterol 71.9, Sodium 762.4, Carbohydrate 40.5, Fiber 2.6, Sugar 14.3, Protein 24.8


Easy North Carolina Barbeque image

I just love vinegar-based barbeque. I looked high and low for an easy recipe for North Carolina barbeque; this is it! Be warned; your friends will want the recipe. Eat it with a fork or on rolls with coleslaw.

Provided by Phil

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 9h10m

Yield 10

Number Of Ingredients 9

1 (5 pound) pork butt roast
2 cups white vinegar
1 cup butter, melted
2 tablespoons salt
2 tablespoons lemon juice
2 tablespoons crushed red pepper flakes
1 tablespoon hot sauce
1 tablespoon ground black pepper
2 tablespoons white sugar


  • Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
  • To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
  • Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.

Nutrition Facts : Calories 448.6 calories, Carbohydrate 4.2 g, Cholesterol 134.1 mg, Fat 37.5 g, Fiber 0.7 g, Protein 23.4 g, SaturatedFat 18.6 g, Sodium 1630.3 mg, Sugar 2.8 g


North Carolina Pulled-Pork Barbecue image

This classic pulled pork is the ultimate holiday weekend grilling project.

Provided by Ruth Cousineau

Categories     Backyard BBQ     Summer     Grill     Grill/Barbecue     Gourmet     Graduation

Yield Makes 8 servings

Number Of Ingredients 4

3 1/2 cups cider vinegar (20 fluid ounces)
1 1/2 tablespoons sugar
1 1/2 tablespoons hot red-pepper flakes
1 (8- to 10-pound) bone-in pork shoulder roast (preferably butt end) with skin


  • Bring vinegar to a boil with sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a small nonreactive saucepan, stirring until sugar has dissolved, then cool. Set aside 2 cups vinegar sauce to serve with sandwiches.
  • While sauce cools, score pork skin in a crosshatch pattern with a sharp knife (forming 1-inch diamonds), cutting through skin and fat but not into meat. Pat meat dry and rub all over with 1 Tbsp each of salt and pepper. Let stand at room temperature 1 hour before grilling.
  • Prepare grill for indirect-heat cooking over low heat, leaving space in middle for disposable roasting pan.
  • When coals have cooled to about 300°F (45 minutes to 1 hour; when most coals will have burned out), put disposable roasting pan on bottom rack of grill between the 2 remaining mounds of coals, then fill pan halfway with water. Add a couple of handfuls of unlit charcoal to each charcoal mound, then put grill rack on so hinges are over coals.
  • Oil grill rack, then put pork, skin side up, on rack above roasting pan. Grill pork, with lid ajar (for air, so coals remain lit), basting meat with sauce and turning over every 30 minutes (to maintain a temperature of 250 to 275°F, add a couple of handfuls of coals to each side about every 30 minutes), until fork-tender (a meat fork should insert easily) and an instant-read thermometer inserted 2 inches into center of meat (avoid bone) registers 190°F, 7 to 8 hours total.
  • Transfer pork to a cutting board. If skin is not crisp, cut it off with at least 1/4 inch fat attached (cut any large pieces into bite-size ones) and roast, fat side down, in a 4-sided sheet pan in a 350°F oven until crisp, 15 to 20 minutes.
  • When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl.
  • Serve pork, cracklings, and coleslaw together on buns. Serve reserved vinegar sauce on the side.


Carolina-Style Pork BBQ Sandwiches image

Arguably, some of the best 'cue in the country can be found in North Carolina, where two distinct types of slow-cooked pig prevail. The first is Eastern barbecue, which is distinguished by slow-cooking a whole hog and including both the white and dark meat in chopped sandwiches and platters. Eastern 'cue boasts just a hint of vinegar and red pepper, which is added to the meat mix rather than used as a sauce. Western North Carolina 'cue (aka Lexington-style) is made from pork shoulder only. In addition to incorporating plenty of vinegar, sugar, and spices, it also mixes in a good amount of ketchup to create an actual sauce for the pork. This slow-cooker recipe falls somewhere in between.

Provided by Kendra Bailey Morris

Categories     Pork     Sandwich     Grill/Barbecue     North Carolina

Yield Serves 10 to 12 (about 8 cups of meat)

Number Of Ingredients 24

For the pork:
2 large onions, sliced
5-pound boneless pork shoulder roast
6 cloves garlic, smashed
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons brown sugar
1 1/2 teaspoons dried red pepper flakes
1 cup cider vinegar
1 cup apple cider or apple juice
For the sauce:
2 cups cooking liquid (reserved from the slow-cooked pork)
1/2 cup water
1/4 cup ketchup
1/4 cup cider vinegar
2 teaspoons brown sugar
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dry mustard powder
1/4 teaspoon red pepper flakes
Salt and black pepper
For assembly:
Buns, slaw, and hot sauce


  • Make the pork:
  • Spray the inside of a slow cooker with cooking spray.
  • Put the onions in the slow cooker. Make slits in the pork roast and insert the garlic cloves. Rub salt, pepper, brown sugar, and red pepper flakes into the meat. Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider. Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.
  • Transfer the meat to a large bowl and shred it with two forks. Set aside.
  • Make the sauce:
  • Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot. Let cool and skim off any visible fat. Pour this liquid into a saucepan. Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes. Bring to a boil and simmer, uncovered, for 10 minutes. Season with salt and pepper. Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet). Give it a stir and set the slow cooker to warm until ready to serve.
  • Assemble the sandwiches:
  • Serve the pork straight from the slow cooker with a slotted spoon, along with buns, slaw, and hot sauce. Serve the additional sauce on the side.


Carolina Style Barbecued Pork Loin image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 18

4 (1 1/2" thick, bone-on) center cut pork chops
2 Tbs. brown sugar
2 Tbs. Hungarian smoked paprika
1 Tbs. garlic powder
1 tsp. cayenne pepper
1 Tbs. coarse Salt
2 Tbs. coarse ground black pepper
olive oil
1 Tbs. vegetable oil
1 small onion finely diced
1 clove garlic, minced
2 Tbs. apple cider vinegar
1 Tbs. molasses
1 Tbs. brown sugar
1 Tbs. dry mustard powder
1 tsp. ground cayenne pepper
1/2 cup ketchup
1/2 cup water


  • PORK CHOPS: Combine all ingredients except chops in a shallow plate. Brush chops with olive oil and dredge them in seasonings mixture, gently pressing it onto meat. Transfer chops to a platter and cover and refrigerate for 2 hours. Preheat grill to high heat. Place chops on the grill and cook 5-6 minutes per side or according to desired doneness, brushing with BBQ sauce often. Remove chops to a clean platter and loosely tent with foil to rest.
  • BBQ SAUCE: Saute onion and garlic in oil in a saucepan over medium heat. When it's soft add remaining ingredients and simmer for 20 minutes.


Carolina Pork BBQ image

This was given to me by my MIL. I hope this recipe turns out half as good as what she makes. She never measures anything and we spent a good hour trying to figure out how she actually does it.

Provided by stimied

Categories     Lunch/Snacks

Time 6h15m

Yield 6-20 serving(s)

Number Of Ingredients 10

6 -8 lbs pork shoulder or 6 -8 lbs boston butt
3 teaspoons salt
1 teaspoon pepper
2 teaspoons garlic powder
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
2 teaspoons red pepper flakes (more or less to taste)
3/4 cup apple cider vinegar
1 quart beer


  • Preheat oven to 350°F.
  • Combine salt, pepper and garlic powder and season pork roast on all sides.
  • Bake roast in covered pan 4-6 hours, checking often during the last 2 hours.
  • Roast should be falling apart when finished.
  • While roast is baking start the sauce by sweating the onions and garlic in the olive oil.
  • Add red pepper flakes and allow to cook for 3-5 minutes.
  • Add all of the vinegar and 1 1/4 cups of the beer.
  • Simmer over low heat, use remaining beer to maintain approximately 2 cups of liquid in the sauce.
  • Sauce should cook at least 3 hours.
  • You may not have to use all of the beer.
  • When roast is falling apart, remove from the oven, pull meat into shreds, and pour the sauce over the shredded meat.
  • Return to the oven for 30 minutes to an hour.
  • Serve on hamburger buns with coleslaw and Tabasco sauce.



I'm showing you how to do a "whole hog" barbecue without a 6-foot-long barbecue pit, which you probably don't have, and without a whole hog, which you definitely don't have. While you probably could get those things if you really needed to, by using this experimental, mini version, you really don't have to. Serve on buns.

Provided by Chef John

Categories     BBQ & Grilled Pork

Time 9h15m

Yield 10

Number Of Ingredients 14

2 ½ pounds baby back pork ribs
1 ¾ pounds pork shoulder roast
1 ¼ pounds pork tenderloin, trimmed
1 pound pork belly, skin removed
¾ pound pork sirloin roast
5 teaspoons kosher salt
2 tablespoons brown sugar
2 teaspoons smoked salt
2 teaspoons smoked paprika
2 teaspoons ground black pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper


  • Preheat the oven to 250 degrees F (120 degrees C).
  • Cut ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half.
  • Combine kosher salt, brown sugar, smoked salt, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne for dry rub in a small bowl with a spoon.
  • Season cuts of meat on both sides with dry rub; reserve about 4 teaspoons of the rub to season the cooked pork if needed after tasting.
  • Place a piece of heavy-duty foil on a sheet pan. Place a half of ribs down in the center of the foil; top with shoulder, tenderloin, pork belly, and sirloin. Top with other rib half. Wrap tightly in 3 more layers of foil. Transfer to a Dutch oven.
  • Roast in the preheated oven until meat is falling off the bone and very, very tender, about 9 hours.
  • Remove bones and pull/shred meat before serving. All or some of the rendered fat can be mixed into the meat.

Nutrition Facts : Calories 775 calories, Carbohydrate 3.7 g, Cholesterol 228.8 mg, Fat 56.3 g, Fiber 0.3 g, Protein 60.7 g, SaturatedFat 20.2 g, Sodium 1625.2 mg


Eastern North Carolina Barbecue image

Provided by Food Network

Categories     main-dish

Time 10h50m

Yield 6 large servings

Number Of Ingredients 8

1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder)
Kosher salt
Barbecue Sauce, recipe follows
2 cups apple cider vinegar
2 tablespoons crushed red pepper
1/2 tablespoon chopped fresh garlic
1/2 tablespoon kosher salt
1 tablespoon freshly ground black pepper


  • Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.
  • Preheat the oven to 225 degrees F.
  • Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
  • In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.


North Carolina-Style Pulled Pork Barbecue image

Provided by Alex Witchel

Categories     dinner, main course

Time 4h30m

Number Of Ingredients 4

5 to 6 cups barbecue sauce
2 tablespoons olive oil
4 pounds pork butt
8 soft rolls or slices of white bread


  • Prepare the barbecue sauce the day before cooking the meat.
  • Preheat the oven to 275 degrees.
  • In a large (6- to 8- quart) ovenproof casserole or flameproof roasting pan, heat oil over medium-high heat. Add meat, and brown on all sides, about 8 minutes a side. Remove meat and wipe out casserole.
  • Place a rack in the bottom of the casserole. Put the meat on the rack, and cover with 2 1/2 cups barbecue sauce. Cover and cook for about 4 hours, basting occasionally, until the internal temperature of the thickest part of the meat reaches 150 to 180 degrees. Remove from oven, and set aside to cool.
  • Gently heat remaining barbecue sauce. When meat is cool enough to handle, trim and discard fat. Shred meat coarsely by hand, or pull it with two forks. Put shredded meat in a large bowl, and toss with warmed sauce. Serve on rolls or slices of white bread, with coleslaw and bread-and-butter pickles on the side.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 12 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 4 grams, Sodium 838 milligrams, Sugar 24 grams, TransFat 0 grams


Carolina-Style Pulled Pork Barbecue & Sauce image

I got this recipe from my Uncle Joe, who was a butcher for over 60 years in Virginia and the Carolinas. He would make this for every family reunion and picnic, and it always disappeared.

Provided by cathyfood

Time 10h20m

Yield 20 sandwiches, 10 serving(s)

Number Of Ingredients 10

1 quart apple cider vinegar
7 ounces ketchup
5 1/2 ounces brown sugar
1 tablespoon garlic powder
1 tablespoon salt
1/2 tablespoon crushed red pepper flakes (or more to taste)
3/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
3 drops liquid smoke (optional)
7 lbs pork shoulder, pork butt or 7 lbs country-style pork ribs


  • Sauce:.
  • Combine all ingredients in a non-aluminum saucepan and bring to a boil. Lower heat and simmer 15 minutes. Cover and remove from heat, let stand for 30 minutes.
  • Using funnel, return sauce to vinegar bottle and store in refrigerator.
  • Shake well before using.
  • PORK:.
  • Wrap pork shoulder in wide, heavy duty aluminum foil. Meat may be basted with about 1/4 cup of the Carolina sauce before wrapping.
  • Place in shallow roasting pan. Bake at 325℉ for 1 hour per pound.
  • If cooking a whole pork shoulder, 10 - 13 pounds, wrap as directed, and.
  • bake at 300℉ for 1 hour per pound.
  • OR if using slow cooker, wrap as directed, and cook on low for 10 hours.
  • When done, remove meat from oven and open foil a little to vent. Rest until cool enough to handle. Remove meat to cutting board. There will be quite a bit of liquid inside the foil; pour into quart jar and refrigerate. Remove fat from top after it has hardened.
  • Using 2 large forks or your gloved hands, pull fibers of meat apart. Meat may be sliced or chopped if you prefer. Remove and discard bones and large pieces of fat and membrane. Place pulled meat in a large bowl, and sprinkle with about 1/2 cup of Carolina Style Sauce. Stir to blend, taste, and add more sauce as desired. Commercial bottled barbecue sauce may be used if you prefer.
  • Serve hot, in sandwich buns, with Carolina cole slaw.

Nutrition Facts : Calories 852.2, Fat 57.2, SaturatedFat 19.8, Cholesterol 225.4, Sodium 1136.8, Carbohydrate 22.1, Fiber 0.2, Sugar 20.1, Protein 55.1


Pork Barbecue, North Carolina Style image

Make and share this Pork Barbecue, North Carolina Style recipe from

Provided by SLColman

Categories     Pork

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 11

4 -6 lbs boston butt, roast, trimmed
1 large onion, chopped
1 1/2 cups water
1 cup vinegar
1/2 cup catsup
1/2 cup Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons dry mustard
1 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper


  • Put roast in roasting pan.
  • Combine remaining ingredients in a medium bowl; stir well.
  • Pour mixture over roast.
  • Cover and bake at 325 degrees for 5-6 hours or until meat is very tender.
  • Remove from oven; let cool.
  • Skim fat from surface of sauce. Remove roast from sauce.
  • Remove meat from bone and chop meat. Return chopped meat to sauce in pan and stir well.
  • Cover and bake at 325 degrees for 15 minutes or until thoroughly heated.

Nutrition Facts : Calories 566.7, Fat 36.8, SaturatedFat 12.5, Cholesterol 161, Sodium 773.4, Carbohydrate 15.1, Fiber 0.8, Sugar 11.1, Protein 41.2


Carolina-Style BBQ Pork Chops image

Darlin', you don't have to be from the Carolinas to make these tangy, falling-off-the-bone tender BBQ pork chops. All you need is BBQ sauce-and pork chops!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 2

3/4 cup BULL'S-EYE Carolina Style Barbecue Sauce, divided
4 bone-in pork chops (1-1/2 lb.)


  • Pour 1/2 cup sauce over chops in shallow dish. Refrigerate 30 min. to marinate.
  • Heat grill to medium heat. Remove chops from marinade; discard marinade.
  • Grill chops 10 min. or until done (145°F), turning after 5 min. and brushing with remaining sauce. Remove from grill; cover. Let stand 3 min.

Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g


Smoked Pork Carolina Style image

** I'm changing my description to dedicate this recipe to my doctor, Dr.M.C., who sliced her finger carving up some pulled pork the day before my surgery. Dr. C., use this recipe and you will not need to use a knife to cut the fat out, just pull it out with your fingers. And thanks for being a very good doc! This is a recipe that I only do about once every 1-2 years because it does take all day to do. But, I have to say it's worth the time! There are all sorts of different 'carolina style' sauces....the one that I use is a Piedmont or Lexington style sauce. These sandwiches taste excellent with coleslaw and ice cold beer. Adapted from 'Barbecued Ribs, Smoked Butts and Other Great Feeds'.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 8h30m

Yield 12-15 sandwiches

Number Of Ingredients 9

4 lbs boneless pork shoulder
12 -15 buns, split and buttered
3 cups cider vinegar
1 cup catsup
2 teaspoons salt
1 teaspoon ground red pepper
1/4 teaspoon red pepper flakes
2 tablespoons sugar
1 cup water


  • For the sauce: combine all ingredients in a saucepan, bring to a boil and simmer and stir until the sugar is dissolved; let cool.
  • Prepare your water smoker about 30 minutes before smoking the pork.
  • Pour 2 cups of the sauce into the waterpan, then fill with water to one inch from the top of the pan; place it in the smoker.
  • Place pork on rack above water and brush liberally with sauce (you should have 2 cups left after filling the water pan); put the cover on the smoker and smoke 5-6 hours, basting with sauce and turning the pork from side to side to color evenly every 30 minutes.
  • Keep fire burning hot enough to hold smoker temperature at about 225-250°.
  • When thermometer inserted in center of pork registers 140 degrees, baste the pork with sauce and place into a shallow roasting pan.
  • Continue roasting in your conventional oven at 325° until meat almost falls apart, about 1 1/2-2 hours.
  • Cool the meat slightly and shred it, pour any leftover sauce over the pork (I sometimes pour the pan juices over as well, after defatting them a bit); serve on buns.

Nutrition Facts : Calories 543.5, Fat 32.5, SaturatedFat 11.1, Cholesterol 107.5, Sodium 922.7, Carbohydrate 29, Fiber 1, Sugar 9.6, Protein 29.7


Carolina Chopped Pork Barbecue Sandwiches with Spicy Vinegar Sauce image

Provided by James Villas

Categories     Sandwich     Pork     Vinegar     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 12

4 cups apple cider vinegar
1 cup ketchup
1/4 cup Worcestershire sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons Dijon mustard
2 tablespoons salt
1 tablespoon dried crushed red pepper
2 teaspoons black pepper
1 10-pound bag charcoal briquettes
6 cups (about) hickory-wood chips, soaked in cold water 30 minutes, drained
2 untrimmed boneless pork shoulder halves (Boston butt; about 7 pounds)
12 hamburger buns, split


  • Combine first 8 ingredients in heavy large saucepan. Simmer over medium heat 5 minutes. Remove from heat, cover, and let stand 2 hours.
  • Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top rack from grill. Place chimney on lower grill rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
  • Open bottom grill vent. Turn hot charcoal onto 1/2 of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Fill 2 small foil loaf pans halfway with water and place next to charcoal on bottom rack. Sprinkle 1 cup chips over coals.
  • Place top rack on grill. Arrange pork shoulder halves on top rack above loaf pans. Cover grill with lid, positioning top vent directly over pork. Place stem of meat thermometer in top vent with gauge on outside and tip near roast (thermometer should not touch meat or grill rack); leave in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 325°F, opening vent wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 20 minutes.
  • Cook pork 3 hours. About once an hour, light more charcoal in chimney set on bricks or cement to replenish charcoal in grill. Add 12 hot ash-tinged briquettes and 1 cup drained wood chips when cooking temperature drops below 250°F. Using sharp knife, make several crosswise slashes in meat (do not cut through). Brush with some of sauce. Cover and continue cooking pork until meat thermometer inserted into center of pork registers 165°F, about 2 1/2 hours longer, adding additional hot briquettes and chips as necessary to maintain temperature and basting occasionally with sauce.
  • Transfer pork to cutting board; remove any tough rind. Chop meat into bite-size pieces. Transfer meat to large bowl and add enough sauce to moisten. Arrange bun bottoms on work surface. Top buns with pork; cover with tops. Serve, passing additional sauce.

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