- Cole Slaw
- 1 8-10 lb piece Pork shoulderpreferably one with a generous crown of fat on top
- 4 cups Hickory wood chipssoaked in warm water for 30 minutes
- Black pepper
- NC Vinegar SauceSC Mustard Sauce, or Classic Barbecue Sauce
- warmed Potato rolls
Carolina Pulled Pork is a popular American BBQ style that everyone should try at least once in their lives! To give the meat a little bite, this rich, delicious smoked pork shoulder is coated with a thin, vinegar-based sauce. Let’s dig in!
Carolina pulled pork
by Mike Jones @ flickr
Season the pork shoulder all over with salt and pepper a few hours before cooking and place it in the refrigerator.
Preheat a grill to medium-low heat. You want to keep the temperature between 200 to 300°F, which means using only one or two burners on the lowest setting on a big gas grill.
Place a cup of the hickory chips in a wood-chip box and place the box over the flame, beneath the grate. (If you're using charcoal, put the chips straight to the hot coals.)
Close the cover of the grill and place the meat on it.
Grill for 3–4 hours, sometimes replenishing the wood chips and basting the pork with half of the NC Vinegar Sauce every 30 minutes or so. The skin of the pork should be a rich caramel color, and the flesh should readily peel away with tongs.
Allow the pork to rest for 15 to 20 minutes before shredding it into long strands using tongs or forks. Alternatively, you may cut it into fine pieces with two knives (the traditional way Eastern-style Carolina barbecue is served).
Serve the barbecue with any or all the sauces, as well as slaw and buns for sandwiches on the side.