carolina pulled pork

Recipe printed from

Carolina Pulled Pork
Adapted loosely from Food & Wine, September 2010; serves 8

¾ c Dijon mustard
2 T dark brown sugar
2 T kosher salt
2 T pepper, freshly ground
1 T smoked paprika
1 T onion powder
8 lbs bone-in pork shoulder (Boston butt)
2 c mesquite wood chips, soaked in water for 30 minutes, drained
Eastern NC bbq sauce (below) 

Special stuff: a thermometer with a cord that can go into the oven is perfect for this so that you don’t have to constantly check the temperature. For the first stage of cooking, plan for about 1 hour / pound of meat.

Preheat oven to 225 F. in a medium bowl, whisk together mustard through onion powder. Set the pork shoulder, fat side up, in a roasting pan. Brush pork with mustard mixture and roast, uncovered, for ~8 hours, or until the internal temperature registers ~170 F.

If there are any roasting juices (not fat, juices), pour them into a measuring cup and refrigerate to separate fat. Keep at room temperature after fat is poured off.

Heat grill to 400 F. line roasting pan with aluminum foil and scatter the presoaked wood chips over the bottom. Place pork back in roasting pan. Put roasting pan on grill and close; smoke until internal temperature of meat reaches 185-190 F.

Transfer pork to work surface and let rest for 30 minutes. Pull meat off the bones and discard bones and outer layer of fat that’s remaining. Using two forks, finely shred the pork and transfer it to a large bowl. Toss meat with some of the bbq sauce and roasting juices (if any). Serve with bbq sauce and coleslaw!

Vinegar-Based Eastern NC bbq Sauce
chiknpastry recipe; makes 2 cups

1.5 c apple cider vinegar
1 c water
1 T tomato paste
4 T dark brown sugar
1 T crushed red pepper flakes
2 t smoked paprika
1 t chile powder

combine all ingredients in small saucepan and bring to boil. reduce heat and simmer for about 30 minutes. add more red pepper flake, if desired.