Author: Simple Foodie

Pulled Pork - E. North Carolina


Prep Time:
Cooking Time:
Servings: 12

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Pulled Pork Recipe. A classic barbeque recipe that every serious grillmaster must try. You have your slowly smoked pork that just falls off the bone topped with a savory vinegar dressed coleslaw between two pieces of bread. It just doesn't get any better. A crowd pleaser.


pork shoulder - butt roast 5 lbs
salt 1 Tbsp
black pepper 1 Tbsp
paprika 1 Tbsp
cider vinegar 1 1/2 cups
water 3/4 cup
onion 1 sliced thin
red pepper flakes 1 Tbsp
sugar 2 Tbsps to taste
salt 1 1/2 Tbsps to taste
black pepper 1/2 tsp to taste
Sandwich Ingredients
cabbage 1 small - shredded
hamburger bun 12 toasted
Special Equipment
hickory chips 2 lbs soaked in water to cover


  1. Prepare your grill for indirect heat grilling (see notes).
  2. Season the pork with the salt, pepper, and paprika.
  3. Place on the grill and roast 4 to 6 hours until the internal temperature reaches 195 degrees.
  4. Combine all the sauce ingredients in a bowl and whisk until the salt and sugar dissolve. Set aside.
  5. When the pork is done allow it to sit for 10 to 15 minutes. Remove the skin and bone and start pulling the pork meat apart into shreds. Careful, this will be hot so consider using two forks to help pull the meat apart.
  6. Pour half of the sauce over the pork.
  7. Place the cabbage in a bowl and add the remaining sauce. Toss.
  8. Place a handful of pulled pork on a warmed hamburger bun and top with the cabbage.


If you have a gas grill have one side of the grill turned on high and the other off. Place the soaked hickory chips in a smoker box and once smoke appears lower the heat to medium-low. Place the pork on the side that is turned off and close the barbeque. This allows the heat to circulate and cook your pork without burning.

If you are using a charcoal barbeque separate hot coals to both sides of the barbeque and none in the middle. Place a drip pan in the middle. Place a handful of soaked hickory chips on the hot charcoal (each side). Place the pork in the center of the grill and close the top. Add 10 coals and a handful of soaked hickory chips to each side every hour.