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Carolina Pulled Pork BBQ Recipe

Ingredients

How to make it

  • Rinse roast and pat dry. Let it sit to room temperature, about 30 minutes. Mix rub spices in a bowl. Generously rub roast with yellow mustard. This will allow rub spices to stay on during grilling making a nice crust, and the mustard taste will go away. Rub spices into roast well all over, sprinkling extra on top. Let sit another 30 minutes before grilling.
  • Set up grill for indirect medium heat (about 275 degrees F)
  • Place roast onto grill and let cook (lid on grill) about 4-5 hours. Larger roast will take more. Cook until 180 degrees F internal temperature. You will have to add coals about halfway through cooking time if using charcoal. You don’t want to cook at hotter temperature than 300 degrees F.
  • Remember, the trick is LOW AND SLOW for a true Southern barbecue
  • When done place roast on cutting board and let rest around 15 minutes. Them pull apart with forks and chop crispy skin and all with a sharp butcher knife. The bones are great for simmering in a soup or baked beans. Dogs have been known to beg for them…..
  • Mix all sauce ingredients in a deep saucepan and bring to boil. Then reduce to simmer for about 30 minutes…not too hot!
  • Mix sauce and meat in a large bowl, toss and combine well. Serve on warm buns with coleslaw.

Reviews & Comments 7

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  • rivet 15 years ago
    Hi HungryJohn,
    I lived in Fayetteville NC. I was in the 82nd Airborne at Ft Bragg for 3 years and then stayed there for another 3 after I was discharged. You are right, it is an eastern-kind sauce which is vinegar based as opposed to the western-side kind which is tomato based. I prefer the eastern kind as it lets the flavor of the meat come through much more clearly. Thanks for your interest, and merry christmas to you and yours!
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  • hungryjohn 15 years ago
    Where in the South did you live? This looks like an Eastern NC sauce.

    I have a cousin who grew up in Alabama and now lives near you.
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    " It was excellent "
    brianna ate it and said...
    My mouth was watering just reading the recipe so I know it's got to be good. Can't wait to try it. 55555+++++
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    This sounds fantastic. Great post my friend and a high 5.
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    " It was excellent "
    lacrenshaw ate it and said...
    Nothin' better than this! I'm heading out for a shoulder REAL soon! Thanks, rivet and five.
    Lorraine
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  • binky67 15 years ago
    I grew up on this stuff, Dad was from Raleigh, NC so I know a good BBQ when I see it. Low & Slow is indeed the trick to super tender meat. Great recipe! 5555555's,,,, and no ketchup, YES!!!!!!
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  • 22566 15 years ago
    Excellent!!

    Great Southern Hospitality.

    Have a good Holiday.

    Kind Regards
    Was this review helpful? Yes Flag

The Cook

rivet SW, MO

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