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    You are in: Home / Recipes / North Carolina Pulled Pork Recipe
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    North Carolina Pulled Pork

    Average Rating:

     18 Total Reviews

    Showing 1-18 of 18

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    • on October 07, 2001

      Saying "bake pork like you normally would" is not nearly descriptive enough. I need a recipe because I don't know how to cook a pork butt!

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    • on January 15, 2003

      5 stars, and I'm from NC, so I should know! We just had the firey NC sauce with our pulled pork. It was wonderful. Had a great flavor that complimented the meat. I made it three days ago and let it set in the fridge...I think I should have added a bit more tabasco, as it was not really firey, but I don't like it to scald my mouth anyway. Thank you for sharing.

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    • on April 17, 2004

      Let me just say, that the pork alone was tasty! My son ate only the pork on the buns, no sauce at all and he loved it! I enjoyed the fiery sauce a lot more than the Lexington, but I think that is just a personal preference thing. Some of my family liked the Lexington more, so I guess it depends on individual taste. We served the with Coleslaw, Potato Salad, cream corn, and Cherry Pie. It was a great dinner!! Thanks for posting!

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    • on December 13, 2003

      I LOVED the fiery NC sauce ( I used my rub and cooked it the overnight method-9 hours at 250 degrees uncovered), but I used the sauce recipe and it was WONDERFUL!!! I had tried one other sauce recipe on here and though it was good, yours is the best!!!

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    • on November 09, 2009

      I've never given a negative review at Zaar, so this is my first. I had 3 pounds of already baked pork roast on hand and was looking for a good recipe for pulled pork. All the ingredients in the Lexington-style sauce suited my family's tastes...but the rest of the recipe was a train wreck! I even started a thread about this recipe, hoping that some chef could simplify it for me and we just threw up our hands! First, there are no directions on how to bake a pork roast, for those that don't know how. Second, it mentions "left over butt roast" and the fact that you "boil it with water, onions and garlic." That would have reduced my already fork-tender pork roast into "pork paste!" When it comes to the sauces, it says to "add all the ingredients". But, if you've never done this before, I had to question "Does that also mean adding the shredded pork that #4 suggests?" I may actually make the sauce, add the meat to it and see how it turns out. But, I'll be reposting the sauce recipe with clear directions for people who are not familiar with this type of cooking.

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    • on October 20, 2009

      What can I say - a great pulled pork recipe and a keeper for us. Made it with Lexington sauce will try NC style next time Served in homemade buns and with fries for a great saturday night meal for large family gathering.

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    • on December 22, 2008

      The Lexington style was very good. I live 10 minutes from Lexington and go to the BBQ festival every year, so I know all about good Lexington BBQ!! It didn't taste exactly like what I get from my favorite restaurant, but it was still really good. The fiery NC style seemed to have way too much vinegar. It made my whole house smell horrible. My husband usually prefers NC style, but he didn't like this. I would give your recipe for NC style 1 star and your recipe for Lexington style 5 stars if I could rate them separately.

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    • on December 05, 2008

      I Love This! Top with some cole slaw. YUM!!!!

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    • on October 06, 2008

      Love the NC sauce!

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    • on September 06, 2007

      I made both these sauces to use with So It's Bekah's Pulled Pork Now - I couldn't decide which to use, so I made a half batch of both. It worked out wonderful! Best pulled pork I've ever had!!

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    • on July 24, 2007

      I am told this is fantastic! (I don't eat pork) It went really quickly with the NC sauce. I have made this a couple of times now and it is always a hit. Thanks for sharing!

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    • on February 26, 2007

      Made this Saturday for a bunch of hungry workers. It went over very well. The only thing I didn't like was in the sauce. I thought there was way too much vinegar so I cut it back somewhat and dh still thought it was a bit overpowering. I added a little more sugar and water. Everyone seemed to like it fine. Thanks!

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    • on January 03, 2006

      5 wonderful stars!!! I absolutely loved the "fiery sauce"! I really wanted something a little more than "pulled bbq". I would have liked what I know as NC BBQ with this but for now this was fine. I will be trying another recipe for bbq but I will be using this sauce on it for sure. Maybe one day I will get around to making the other sauce. For now though, "The firey sauce known as NC Style" is a sure WINNER!!!! Thank you!!!

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    • on November 07, 2005

      I didn't make this pork recipe, but I did make the NC Style sauce, and I have to say it was delish. I will make this one again. Thanks for posting.

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    • on September 20, 2005

      We did a pig on a spit this weekend and we made up 3 diff sauces. Chef Chill was visiting from Tennessee and she advised that down south they like the vinegar based more and I'm glad I took her advise and tried your firey sauce NC Style.

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    • on August 01, 2005

      I have made this several times and always use the NC sauce. I use the same rub but I put the pork in the crockpot untouched for 9-11 hrs. It comes out perfect!

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    • on July 28, 2011

      Ok so some of the trheads regarding this recipe were a touch harsh. I Did my roast in he crock pot for about 11 hours with garlic approx 6 cloves more or less to your taste, sliced onions and filled the crock pot half full with ginger ale. Then made the lexington sauce and simmered it all day. The next morniing I pulled the pork and then aadded the sauce. Oh yeah I did DRAIN the excess liquid from the crockpot before I put the sauce in with the pulled pork. then turn on low and serve on buns when everything is warmed up! YUMMY! :-)

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    • on April 23, 2010

      Perhaps this recipe works well for you as a tickler, but it isn't as instructional as it could be.

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    Nutritional Facts for North Carolina Pulled Pork

    Serving Size: 1 (231 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 46.0
     
    Calories from Fat 1
    93%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 630.0 mg
    26%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 7.6 g
    30%
    Protein 0.6 g
    1%

    The following items or measurements are not included:

    pork butt

    Detailed Nutrition Values About Nutrition Info
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