Pulled Pork Carolina Style Barbeque

“Do you like Eastern North Caroline barbeque or Western North Carolina barbeque?”

Just a few years ago, this question didn’t seem so earth-shattering. Then, after meeting people with definite opinions about the RIGHT answer to that question, we learned the important differences. Most importantly, Western NC BBQ is made with tomato based sauce and Eastern NC BBQ is made with vinegar sauce.

And Eastern North Carolina is better.

This recipe is what to do with the pork. You’ll need a boston butt (which are really frugal when purchased at Sam’s or when they’re on sale at the grocery store), some good spices, and a lot of time.


6 pounds of boston butt                                                  $5.78

1 tablespoon smoked spanish paprika                       $0.50

1 tablespoon brown sugar                                               $0.09

1 tablespoon black pepper                                              $0.05

1 tablespoon sea salt                                                          $0.05

1/2 tablespoon red pepper flakes                                 $0.10

1/2 tablespoon ground smoked chipotle pepper   $0.10

1 1/4 cup cider vinegar                                                     $0.78

1 cup apple cider                                                                  $0.60

3 tablespoons texas pete                                                  $0.09

2 tablespoons olive oil                                                      $0.20

Total Cost:                                                                               $8.34

Preheat the oven to 325 degrees.

Combine the dry ingredients in a small bowl and mix well to evenly distribute the spices amongst themselves. Place the boston butt in a big glass baking dish. Rub the meat with the spices, covering each side. It’s ok if a lot of spices fall into the baking dish – these will mix with the pan sauce and be delicious.

Heat the olive oil in a large skillet. Once it’s hot, brown the roast on all sides (about 2 minutes per side). Place the meat back in the glass pan and cover with aluminum foil. Bake in the oven for 4.5-6 hours (depending on the quality of your oven). You’ll want to cook it until it is falling off the bone and easy enough to pick off with a fork.  Baste the roast at least every hour, and as frequently as every 30 minutes if you’re feeling ambitious.

Once it’s done, pull the meat apart in a separate dish. Using the pan sauce that’s accumulated is a great way to serve the meat. You can also make a different kind of sauce (vinegar, tomato, or whatever you want) to add to the meat. Serve with cole slaw on a homemade bun and ENJOY!


2 responses to “Pulled Pork Carolina Style Barbeque

  1. I’m from Southeastern VA, so we always grew up eating Eastern NC vinegar pulled pork BBQ!!! I LOVE IT! Though my Mom’s family is from Texas and she always made a BBQ Beef Brisket–not the same at all (obviously as it’s not the same meat) but that’s how I always differentiate. Beef is red BBQ and Pork is Vinegar!
    I might have to try out that recipe! Thanks

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