Pulled Pork

Pulled pork is the traditional pork barbecue of North Carolina. It is arguably the oldest type of American barbecue.

In Eastern North Carolina, this barbecue is traditionally made from a whole hog. In the central to western parts of the state, pork shoulder (Boston butt) is typically used.

The pork is slow-smoked over hickory for twelve to sixteen hours. Because of the slow cooking, the meat becomes very tender and can be torn into shreds by fingers alone. The meat may also be served chopped rather than pulled. This is especially true in Lexington-style barbecue. Wood smoke and long cooking times are required to make authentic barbecue. Pork braised in sauce in a crock-pot or other such device is not considered true barbecue.

Pulled pork is usually served with a thin, piquant vinegar-based barbecue sauce in Eastern North Carolina or a tomato-and-vinegar based sauce in Central and Western NC, and eaten on a bun as a sandwich, or on its own with side items such as coleslaw (mayonnaise-based in Eastern North Carolina, vinegar-based in central and western NC), baked beans, hush puppies, collard greens, or cornbread.

Pulled pork may be prepared from a fresh pork shoulder by slow roasting (6 to 8 hours at 250F-300F for an 8- to 12-lb cut)

Don’t forget to add the coleslaw.

Ingredients

Pork Shoulder or Pork butt
a spray bottle with apple cider vinegar
soaked wood chips of your choice
For the seasoning blend:
1 tbsp Kosher Salt
1 tbsp Oregano
1 tbsp Thyme
1 tbsp Red pepper flakes
1 tbsp Chili powder

Instructions

1.   Soak the wood chips in water and make the seasoning blend.

2. Prepare your pork shoulder or pork butt the following way: cut the fat off the pork shoulder (you don’t have to do that with the pork butt). As for me I prefer the pork butt because it doesn’t have that much fat, but this time the store only had pork shoulders. Rub the pork shoulder with the seasonings. And spray with apple cider vinegar.

3. Put the soaked wood chips in your smoker and turn your smoker on. The temp should be about 250F. And let that shoulder or butt smoke. Spray now and then with the apple cider vinegar, that keeps the shoulder or butt moist. Your shoulder is done when the internal temperature is 200F. Let it rest for about 1/2 hour. This one took 10 hours. You should be able to pull the meat from the bone. Sprinkle with the seasoning blend and add your favorite bbq sauce. Eat it on a sandwich with some coleslaw.