There are few things in this world more delicious than BBQ pulled pork. And while the dish may mean different things to different people in different parts of the country, here in North Carolina it simply means one thing: pork.

More specifically, smoked pork that has been cooked using the indirect method until it’s fall-off-the-bone tender. The pork is then pulled into meaty shreds with fingers or a fork, doused with vinegar sauce, and eaten on a hamburger bun with coleslaw.

The key to making the perfect BBQ pulled pork is patience. It’s a dish that requires time and care, but the results are more than worth it. So if you’re feeling adventurous, give it a try. You won’t be disappointed.

Boston butt is the most common cut of pork used for barbecue in North Carolina. This cut includes both the shoulder and picnic ham, and it typically weighs 14-18 pounds. The pork is rubbed with a spice blend, slow cooked over hickory wood, and then chopped or pulled.

PREPARATION

• 3 to 8 hours for marinating the meat (optional); also, allow yourself 4 to 6 hours cooking time

EQUIPMENT

• 6 cups hickory chips or chunks, soaked for 1 hour in cold water to cover and drained
• Grill setup for indirect grilling

THE RUB (OPTIONAL)

• 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 freshly ground black pepper
• ½ teaspoon onion powder
• ¼ teaspoon salt

THE BARBECUE

• 1 Boston butt (bone-in pork shoulder roast;
• 5 to 6 pounds), covered with a thick (½ inch) layer of fat
• Vinegar Sauce (LINK)
• 10 to 12 hamburger buns
• North Carolina-Style Coleslaw (opposite)

DIRECTIONS

1. In a bowl combine the mild paprika, brown sugar and hot spices. Next add in garlic salt for an extra kick before rubbing on all sides of your pork shoulder with hand or plastic gloves if desired! Covering it tightly will ensure that no flavor escapes while marinating so just make sure you leave room at least 3 hours but 8 would be better. If you’re not using the spice mix, be sure to generously season your pork shoulder with coarse (kosher or sea) salt and freshly ground black pepper before cooking. You can start this dish immediately!
2. Set up the grill for indirect grilling and place a drip pan in the center. When using a gas grill, place all of the wood chips in the smoker box and preheat it to high. Once smoke appears reduce heat down to medium. If using a charcoal grill then just adjust vents so the grill preheats to a constant “medium” heat setting of 300 degrees Fahrenheit.
3. When ready to cook, if using charcoal then toss, I cup of wood chips on the coals. Place pork shoulder on the hot grate, fat side up over the drip pan. Close the grills lid and smoke the meat for 4-6 hours until meat thermometer reads an inside temp of 195° F.
4. Remove the pork from the grill and lay a sheet of aluminum foil over the top of the meat. Let it rest for 15 minutes.
5. When making pulled pork, it is important to use heavy duty rubber gloves and carefully remove any skin from the meat. Once you have done this then all that remains for achieving a perfect texture will be pulling each piece into shreds with 1-2 inches long pieces followed by delicately chopping them on top of one another. Place the pork in a roasting pan and pour 1 1/5 cups of the vinegar dipping sauce in order to keep the pork moist. Cover the pan with aluminum foil and put it on your grill for up to 30 minutes so that you can keep it warm.
6. Topped with coleslaw, the pulled pork is a delicious and filling meal. With an extra helping of vinegar sauce on top for that perfect touch!