How To make Authentic Carolina Pork Barbeque

Carolina Style Pulled Pork Sandwiches | Carolina Barbecue on Big Green Egg Malcom Reed HowToBBQRight

Carolina Style Pulled Pork Sandwiches | Carolina Barbecue on Big Green Egg

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For Carolina Style Pulled Pork, first you need to source a Pork Butt from your local grocery store or warehouse club. Look for one in the 8-10lbs range preferably bone-in.

Remove the pork butt from the cryovac packaging and rinse under cool water. Pat the outside dry with paper towels and place in a large platter or pan.

For Carolina style barbecue coat the outside everywhere with a good layer of Kosher salt (you’ll about ½ cup at least) and let the pork butt hang out until you fire up the smoker.

Set your smoker to run in the 250 degree range for 8-10 hours. For fuel I start with a good base of charcoal and I use chunks of Hickory wood for the smoke. I add the Hickory to the coal as needed for the first 5 hours.

Once your pit has stabilized in the 250 range, add 2 chunks of the wood and place the pork butt Fat Side Up on the cooking grate. Close the lid and kick back for a while because good bbq takes time.

The fat will render down over the top of the butt as it cooks but in Carolina the pitmasters also use a Vinegar based sauce for extra moisture. It’s the combination of Hickory smoke, salt, and this vinegar moppin’ sauce on the pork that really makes Carolina Style Barbecue. Here’s my recipe for the vinegar sauce:

Carolina Vinegar Sauce
- 1 quart Apple Cider Vinegar
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Crushed Red Pepper flakes
- 1 Tablespoon Black Pepper Ground

Mix the ingredients together in a large bowl and let the sauce rest for at least 2 hours. Overnight is recommended.

Once the pork butt has smoked for 2 hours take a peak and see how the outside is looking. If it looks a little dry go ahead and mop or drizzle the top of the butt with the vinegar sauce. Repeat this process every couple of hours until the pork butt hits 200 degrees internal. It will take in the neighborhood of 8-10 hours for the pork butt to fully cook but don’t rush it.

Once you can stick a meat thermometer in the thickest part of the butt away from the bone and it feel really soft, it’s done. You should see temps around 198-200 degrees on the dial.

Remove the pork butt from the smoker and place on a platter. Don’t plan on tearing it apart right at this moment. Large cuts of meat need to rest for a few minutes, so cover the platter in aluminum foil and let it hang out on the table for 20-30 minutes. It won’t hurt to place it in a dry cooler with a couple old towels for up to 2-3 hours.

After the pork butt has rested, remove the blade bone and shred the meat by hand for a pulled texture or you can also chop it to a finer consistency like they do in Carolina joints. I prefer it pulled with bits of the crunchy bark mixed throughout.

Last but not least finish off the pile of pork deliciousness with a good dose of the Vinegar Sauce. The acidity balances out the flavor of the pork and the peppers add just enough heat to let you know it’s there. Toss the pork a little by hand and get ready to eat. The only thing you need is a bun and some coleslaw.

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Competition Style BBQ Pork Butt

When you’re cooking barbecue for competition you’re in search of one thing and one thing only: the perfect bite.

This competition-style pulled pork is sure to provide the most tender, juicy, and flavorful bite of pork you can imagine.

This pork butt recipe works great for competition-style pork, but can also be easily achieved in your backyard too. Great pulled pork isn’t just for competitions, it’s an amazing addition to your family barbecues as well.

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How to make North Carolina Vinegar BBQ Sauce for Pork

Your basic NC sauce....Their are many variations, but, this is your Eastern NC sauce. For the Purists among thee....The ketchup is NOT standard. Excuse my indulgence with that. Please hit Like, subscribe and maybe a nice comment... I just did a brisket video. It is in the playlist 'cooking good'

The Best Carolina Pulled Pork Recipe | Vinegar BBQ Sauce Recipe | Dry Rub Recipe

The Best Carolina Pulled Pork Recipe | Vinegar BBQ Sauce Recipe | Homemade Mop & Dry Rub Recipe | Homemade BBQ Sauce | How to Make Red Coleslaw | How to Make Pulled Pork Recipe | How to Make Pulled Pork | How to Make Carolina Vinegar Sauce | How to Smoke Pork Butt | How to Make Carolina Style Pulled Pork | Game Day Food | Football Food | Superbowl Food

If you're looking for some Epic Carolina Style Pulled Pork Goodness, You've come to the right place. Sweet, Savory and a little Spicy with a Tangy kick, this Pulled Pork is Rockin’ Plus, it’s Outrageously easy to make! This is the ONLY Carolina Pulled Pork recipe you'll EVER NEED! With a flavorful Rub & a thin Vinegar Based Sauce! My Carolina Style Pulled Pork is so succulent it Melts in your Mouth! it's Outrageously Tender and Ultimately Delicious! 
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????Pit Dust????
• 2TBS Brown Sugar
• 1TBS Sweet Paprika
• 1 TBS Kosher Salt
• 1 tsp Ground Black Pepper
• 1 tsp Ground White Pepper
• 1/2 tsp Ground Red Pepper (not Cayenne)
• 1 tsp Ground Mustard Powder
• 1 tsp Sugar in the Raw
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
Great on Pork or Chicken

????Muddy Water Pig Mop????
• 2C Apple Cider Vinegar
• 1-1.5 tsp Kosher Salt
• 2 tsp Crushed Red Pepper
• 2 tsp Ground White Pepper
• 1 tsp Ground Red Pepper (not Cayenne)
• 3/4 tsp Ground Black Pepper
• 6 TBS Light Brown Sugar
Let Sit a Few Hours to come together, Overnight is Best!

????Kickin' Pig Dip????
• 3/4c Distilled White Vinegar
• 1/4c Apple Cider Vinegar
• 1/4c Apple Juice
• 3 TBS Light Brown Sugar
• 1 tsp Kosher Salt
• 1 tsp Ground Black Pepper
• 1 tsp Crushed Red Pepper
• 1/2 tsp Ground Red Pepper (not Cayenne)
• 1 TBS Honey ( Optional, I always add it)
• 4 TBS Ketchup
• Wack or two of Hot Sauce
Mix Together let Sit a few Hours,
Overnight is Better, a Few Days is Best!

????Carolina Style Red Slaw????
• 14oz Bag of Coleslaw Mix
• 1/2c Kickin' Pig Dip
• 1/4c Muddy Water Mop Sauce
• 2-3 TBS Ketchup
• 1 TBS Sugar
• Black Pepper to Taste

• Add Ingredients to a bowl, mix, taste, add additional ingredients to your liking
• Cover, toss in the Fridge to chill.


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Pulled Pork Recipe | Carolina Style Pulled Pork

Today I show you How To Make Carolina Style Pulled Pork with a Carolina Style vinegar based finishing sauce, Mustard sauce and Red Slaw.

Get your favorite bun of choice, out a good heaping of pulled pork on it, next cover the meat with the vinegar based sauce or mustard sauce. Finish it off with a nice portion of the red slaw and enjoy!!!

Vinegar sauce:
2 cups Apple cider vinegar
1 cup water (optional)
1/4 cup ketchup
1/4 cup brown or white sugar
1 tbs kosher salt
1 tbs black pepper
1 tbs red pepper flakes (optional)
Mix ingredients together over medium heat and let come to a boil. Simmer for 15 min then take off heat to cool. Place in mason jar or squirt bottle and refrigerate for 2-24 hrs.

Mustard sauce:
1 c yellow mustard
1/2 c Apple cider vinegar
1/2 c brown sugar or white
1/4 c ketchup
1 tbs worchestershire sauce
1 1/2 tbs butter
1 tbs garlic and onion powder
1 tbs black pepper and smoked hickory salt
1/2 c water
Hot sauce (optional)
Mix ingredients together in a medium pot over medium heat. Bring to a slight boil then simmer 15-20 min. Let cool the place in mason jar or squirt bottle, refrigerate 2-24 hours then serve

Red slaw:
1 head of cabbage finely chopped
1 c ketchup
1/3 cup Apple cider vinegar
1/3 cup sugar
1 tbs salt
1tbs Black pepper
Hot sauce (optional)
Mix ingredients together in a large bowl and adjust for desired taste. Cover with plastic wrap and chill 2-24 hrs.

JB’s pork butt and Rib rub:
Kosher salt
Black pepper
Paprika
Chili powder
Onion powder
Garlic powder
Cumin
Coriander
Mustard powder
Brown sugar

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North Carolina style vinegar sauce. great bbq sauce for pulled pork, chicken.

3 cups apple cider vinegar
3/4 cup sugar
1/4 cup brown sugar
1/3 cup ketchup
1/4 cup raw honey
1/4 cup kosher salt
1-2 TBS red pepper flakes
1 1/2 tsp coarse black pepper
1 tsp dried minced garlic
1 tsp onion powder

bring all ingredients to a simmer for 3-5 minutes. remove from heat. let cool. serve over pulled pork or chicken.