Leader in the Pork industry


Pulled Pork:

• Hickory or Apple wood chips, soaked in water for 30 minutes

• Bone-in Pork (Shoulder) Butt, Boston Butt, 7 to 9 pounds

• Kosher salt and freshly ground pepper

• Olive oil

• Barbecue Sauce – Try swapping our KC faves with a little NC Tang

• Package plain white hamburger buns (Martin’s Potato Rolls) (no sesame seeds)

Red Slaw:

• Barbecue Sauce – Try swapping our KC faves with a little NC Tang

1 medium head green cabbage, chopped not shredded


Step 1
Prepare either a charcoal or gas grill for indirect cooking. Remove pork from wrapper. Do not trim any excess fat off the meat, this fat will naturally baste the meat and keep it moist during the long cooking time. Brush pork with a thin coating of Olive oil. Season with salt and pepper. Set aside on a clean tray until ready to cook.

Step 2
Before placing the meat on the grill, add soaked wood chips. Place chips directly on white-gray ash charcoal briquettes or in the smoking box of your gas grill. If using a charcoal grill, you will need to add charcoal every hour to maintain the heat.

Step 3
Place pork in the center of the cooking grate fat-side up. Cook slowly for 4 to 5 hours at 325°F, or until an instant-read meat thermometer inserted into the middle of the pork registers 190°F-200°F. The meat should be very tender and falling apart. It there is a bone in the meat, it should come out smooth and clean with no meat clinging to it. (This is the real test for doneness on the barbecue circuit.) Remember, there is no need to turn the meat during the entire cooking time.

Step 4
Let meat rest for 20 minutes or until cool enough to handle. Using rubber food-service gloves, pull meat from the skin, bones and fat. Set aside any crispy bits (fat) that has been completely rendered and looks almost burned. Working quickly, shred the chunks of meat with two forks by crossing the forks and “pulling” the meat into small pieces from the roast. Alternately, you can chop the meat with a cleaver if you prefer — but then you have “chopped” pork bbq, not pulled pork. Chop the reserved crispy bits and mix into the pulled pork.

Step 5
While the meat is still warm, mix with enough BBQ Sauce to moisten and season the meat, about 3/4 cup. The recipe can be made in advance up to this point and reheated with about ¼ cup additional sauce in a double boiler. Serve sandwich-style on a white hamburger bun and top with North Carolina “red slaw” – a combination of the two ingredients above. Serve additional sauce on the side, if desired.

Recipe credit to Grillocracy.

Leave a Reply

Your email address will not be published.