North Carolina-Style Pulled Pork Barbecue
- Total Time
- 4 hours 30 minutes
- Rating
- Notes
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Ingredients
- 5 to 6cups barbecue sauce
- 2tablespoons olive oil
- 4pounds pork butt
- 8soft rolls or slices of white bread
Ingredient Substitution Guide
Nutritional analysis per serving (22 servings)
313 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 16 grams protein; 819 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Prepare the barbecue sauce the day before cooking the meat.
- Step 2
Preheat the oven to 275 degrees.
- Step 3
In a large (6- to 8- quart) ovenproof casserole or flameproof roasting pan, heat oil over medium-high heat. Add meat, and brown on all sides, about 8 minutes a side. Remove meat and wipe out casserole.
- Step 4
Place a rack in the bottom of the casserole. Put the meat on the rack, and cover with 2½ cups barbecue sauce. Cover and cook for about 4 hours, basting occasionally, until the internal temperature of the thickest part of the meat reaches 150 to 180 degrees. Remove from oven, and set aside to cool.
- Step 5
Gently heat remaining barbecue sauce. When meat is cool enough to handle, trim and discard fat. Shred meat coarsely by hand, or pull it with two forks. Put shredded meat in a large bowl, and toss with warmed sauce. Serve on rolls or slices of white bread, with coleslaw and bread-and-butter pickles on the side.
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Cooking Notes
Crawley
No self respecting Eastern North Carolinian would have a barbecue sauce with tomatoes, tomato paste, honey and molasses in it. Sorry, won't even try this sauce recipe. The Eastern style bbq uses pork cooked low and slow, chopped and topped with a cider vinegar and pepper based sauce with no tomato product of any kind to be found. Now if you are from the Piedmont region, I am sure this is fine.
KatyDaly
OK, go ahead and get him to change the name. I am from Upstate NY by way of south Jersey, and I think this a great simple recipe no matter what sauce you use. I used one 12 oz jar of "Bone-Suckin' Mustard Sauce" (which I think comes from NC) on our home-raised pork butt, and it was fantastic.
Crawley
No self respecting Eastern North Carolinian would have a barbecue sauce with tomatoes, tomato paste, honey and molasses in it. Sorry, won't even try this sauce recipe. The Eastern style bbq uses pork cooked low and slow, chopped and topped with a cider vinegar and pepper based sauce with no tomato product of any kind to be found. Now if you are from the Piedmont region, I am sure this is fine.
anrimr
I agree! This is NOT Carolina style BBQ. I'm from Western NC and would never use that style of sauce, and definitely would not cook the meat in it. The classic Joy of Cooking has a much more accurate Carolina style recipe, both the dry rub and the vinegar sauce. This may be a fine recipe, but the name should be changed!
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