How To make North Carolina Chopped Barbecued Pork

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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Eastern Carolina style chopped barbecue

Pork Shoulder
Sauce

2 1/2 tablespoons sugar
1 1/2 cup white distilled vinegar
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
21/2 tablespoons red crushed pepper

Bake roast 375 for 4 hours until done
Season roast with
Salt free seasoning blend
Salt free garlic herb seasoning

Chop when done put in frying pan on stove pour sauce over chopped pork cook for 20 minutes stirring occasionally!

Enjoy

Carolina Style Chopped Pork Sandwiches with Vinegar Pepper Sauce

In this cooking video The Wolfe Pit shows you how to make Eastern North Carolina Chopped BBQ Pork.

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Big Rock Kevin MacLeod (incompetech.com)
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Carolina vinegar sauce 7 Easy ingredients

Carolina vinegar sauce 7 Easy ingredients to make the best Carolina vinegar sauce you ever had please check out the meat stall his YouTube channel. this is an interesting full flavored sauce goes well with any pork products well as good on chicken. please uses direction is just the base if you like more heat and more pepper flakes less Heat Atlas pepper flakes. vinegar salt black pepper Texas Pete Hot Sauce red pepper flakes brown sugar and water .Please give us the recipe a try you won't be disappointed God bless you and God bless America I would like to thank my boy Rick at me star for hooking me up with his recipe please click on this channel And subscribe

The best BBQ pulled pork you will ever try, in the oven

BBQ Pulled Pork | Oven cooked

How to cook perfect BBQ Pulled Pork in the oven.

This recipe is delicious cooked low and slow

What will you need?

1.5kg Skinless Pork Shoulder

Dry Rub -

LIQUID SMOKE ( check internet )
4 tsp of SMOKED Paprika
1 tsp Mustard Powder
1 tsp Chilli Powder
1 tsp Ground Cumin
2 tsp Garlic Powder
1 tsp Black Pepper
1 tsp Salt
2 tbls Brown Sugar

For the BBQ Sauce -

1 tbls Dark Treacle
1 Bottle of good quality Tomato Ketchup
4 tbls Worcestershire Sauce
Chipotle Tabasco Sauce
2 tsp English Mustard
2 Oranges
4 tbls Apple Juice
4 tbls Apple Cider Vinegar
Bourbon ( Jack Daniels )

This recipe will leave you salivating and waiting in anticipation.

Give it a go and tell me what you think in the comments section below.

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until next time LOVE YA XXXXX

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Carolina Pulled Pork

Chef Tom fires up the Kamado Joe Classic III Ceramic Grill for this charcoal and pecan wood smoked Carolina Pulled Pork, mopped in a vinegar and tomato based sauce, in the Lexington style. ► PRINT RECIPE:
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00:00 Carolina Pulled Pork
00:20 Fire up the grill
01:13 Trim up the pork butt
02:45 Season the pork butt
04:58 Move the pork butt to the grill
05:26 Put together the mopping sauce
06:37 Baste the pork butt
08:44 Pull off the pork butt
09:30 Begin to shred the pork
10:38 Plate up the pork
10:58 Grab a taste
11:37 Like and subscribe