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Pulled Pork Barbecue Recipe
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Pulled Pork Barbecue Recipe

Course Main Course
Cuisine American
Keyword eastern-north-carolina-pork-barbecue, north-carolina-pulled pork, pulled-pork-recipe
Prep Time 10 minutes
Cook Time 6 hours
Resting time 15 minutes
Total Time 6 hours 25 minutes
Servings 16 servings

Ingredients

  • 1 6-8 lb pork butt
  • cup prepared barbecue rub blend (Your favorite) (See Cook's note for homemade rub)
  • Sauce:
  • 2 cups apple cider vinegar
  • 1 cup white distilled vinegar
  • 2 Tbsp sugar
  • 2 Tbsp crushed red pepper flakes may adjust to taste
  • 1 Tbsp hot sauce i.e. Texas Pete may adjust to taste
  • 1 tsp salt
  • 1 tsp cayenne
  • buns and cole slaw for serving

Instructions

  • Liberally season pork on all sides with rub. Rub into the pork. Wrap in plastic wrap or place into an airtight container and chill overnight.
  • Preheat oven to 300°F. Fit a rimmed pan with an oven safe rack. Unwrap pork butt and center on rack fat side up.
  • Meanwhile, place sauce ingredients into a saucepan. Bring to a boil and immediately remove from heat. Reserve 2 cups for serving. (You may strain using a fine mesh sieve to remove pepper flakes, if desired)
  • Roast pork for 6-7 hours basting with sauce every hour. Cook until it reaches an internal temperature of 200°F and the pork is falling apart. Rest uncovered for 20-30 minutes.
  • Shred cooked pork using 2 forks removing all visible fat and bone. Drizzle with small amount of reserved sauce then serve remaining on side.
  • Serve on kaiser rolls, hamburger buns or Texas toast with cole slaw.

Notes

Homemade rub: 
  • 4 Tbsp paprika
  • 2 Tbsp salt
  • 2 Tbsp granulated sugar
  • 2 Tbsp brown sugar
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 2 Tbsp black pepper
  • 1 Tbsp cayenne
  • 1 Tbsp granulated garlic or garlic powder
  • 2 tsp onion powder