BBQ Pork Recipes

Smoked Eastern Carolina Pulled Pork BBQ (With Sauce)

How to make authentic smoked Eastern Carolina pulled pork BBQ (with vinegar sauce)! In this video I show you the key to making the best pulled pork barbeque. And the best method for making pulled pork BBQ is the Eastern Carolina style, which not only involves a 12-24 hour dry brine, but it also uses their famous sweet and spicy vinegar based sauce, which really cuts through the rich and fatty pork.

— Directions for the pork ——–
1. Buy a 8 lb pork shoulder (aka Boston Butt)
2. Trim the outer layer of fat down to about 1/4 inch.
3. Lightly salt all sides of the meat to create a “dry brine,” leave in the fridge 12-24 hours max.
4. Rub pork with mustard (or oil) as a binder, then season generously with your favorite dry rub (I recommend “Yard Bird” seasoning).
5. Smoke anywhere from 225-250 degrees. Estimated cook time varies for each roast, but will average anywhere from 12-14 hours depending on your pork roast.
6. Recommended woods to smoke with: Pecan, Oak, or Hickory.
Optional step: About 7-8 hours in, wrap the roast in “butcher paper.”
7. Smoke until meat is done. This will be anywhere from 195-200 degrees throughout the roast (check multiple spots). Meat should ultimately be “probe tender.”
8. Pull from smoker and let rest for at least an hour. If you need to rest for more than an hour, or if it’s going to be a while before you eat, wrap everything in a couple of towels, and place in an igloo style cooler for up to 4 hours.
9. When ready to serve, shred with fork, discard bone.

— Eastern Carolina Sauce —-
1 1/2 cups of apple cider vinegar
2 tablespoons of salt
2 tablespoons of light brown sugar
2 teaspoons of red pepper flakes
2 teaspoons of black pepper
1 tablespoon of your favorite hot sauce
–Combine all ingredients in a bottle, and let it sit in fridge for at least a day so that flavors combine.

Jimmy’s Podcast:

Original of the video here

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