Southeastern North Carolina Pulled Pork

this is without a doubt one of the best new things i've made in a long time! i've eaten enough pulled pork but never even thought of making it until i saw your recipe. i had the butcher cut it for me since it wasn't on the shelf, and got 5 lbs. made the rub in the morning, massaged it in, took a shower, put it in the 300 oven with 3/4c water- i was nervouse in case it boiled down. went to work, came home, lowered the heat to 200, made the sauce. to die for-

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Used about 2 lbs of pork roasted for 3 hours. Yum!

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Yum! To the halved recipe, I added 1 tsp of garlic powder and about a half tsp of dry mustard. I knew I had a sweet barbecue sauce, so I left out the white sugar in the rub, and poured about 1/3 cup of apple cider vinegar in the dutch oven before cooking the pork at 275 for 3 hours. I then added a little over 1/2 cup Sweet Baby Ray's sauce to the shredded meat, a good splash of apple cider vinegar, and a tbsp water. So good! Thanks for the easy recipe.

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Absolutely fabulous! I work all day so I seared the pork roast off in the morning and threw it the crock pot. It was so nice to come home and have a delicious meal waiting for me. I will definitely be making this again!

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Can I give this 10 stars rather than 5? I've been using this recipe for eons but have never left a review. I would recommend this to anyone that loves pulled pork. I do like to add dry mustard and garlic powder to the rub. I serve it with the bbq sauce Leta suggests, very tangy!

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We have been using this recipe for months now, and it's the only one we will ever use! My husband usually prepares the meat the night before, and I cook it during the day. We did replace the Mexican Chili Powder with Paprika, but that's the only modification. EXCELLENT!

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Fantastic pulled pork! The spices give it a nice bit of heat, but not too much. Could easily be toned down by substituting paprika, as some others have suggested. I used a 2 lb shoulder, split the rub in half, and baked at 275 for 4 hours. The pan I used had a poorly-fitting lid, so I used 1/2 cup water in the bottom and flipped the shoulder twice to keep it moist. I don't know whether flipping it really made any difference, but it sure was moist! There was so much liquid remaining at the end of 4 hours that I considered pouring some off before pulling the pork. Luckily I didn't and it made the most delicious, moist meat ever! It could have been pulled fairly easily after 3 hours, but after 4 it just fell apart and was perfect. If you have the time, leave it in the extra hour and keep the liquid, you won't be disappointed!

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Excellent! I used a 1 3/4lb boston butt and roasted it for 3 hours at 275*. The pork was moist and succulent with just enough kick. Since DH doesn't like BBQ sauce, he had a pork sandwich with mayo. I thinned out some recipe #171116 to make my pulled pork sandwiches. This recipe also makes for great leftovers. Thank you for posting!

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I had two pork butts and a lot of company coming, half of which were children so I made this rub along with Mean Chef's pulled pork rub for the adults. I wanted this one to be 'mild,' so I omitted the cayenne and new mexico chile powder, and used sweet paprika instead. The flavor of this pork was awesome! I tossed the pork in some Sweet Baby Ray's sauce and served it on buns for the kids, and they loved it! I definitely think the flavor of this rub is in the same league as the famous Mean Chef recipe here on 'Zaar. In fact, after roasting the two same-sized roasts side by side in my oven, this one was much more tender! Thanks for the recipe!

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The barbecue sauce just adds the perfect zing to this. The rub is good, but next time I'll decrease the cumin as it's not really my favorite spice so I was quite aware of its presence. Thanks for sharing this great recipe.

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This was by far, the best pulled pork that came out of my kitchen. This is exactly what I was looking for and so glad I found it. Thanks for sharing this one!

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Wowsers!!! I didn't have ancho chile powder so I used regular. DH is from NC, and I thought this was worth a short. I think he wants to hand write you a Tyou note, Leta! I used the BBQ sauce and just mixed it in with the pork juices in the pan after it was done cooking. I used a stainless steel braiser pan, and it really locked in the flavor. My roast was only about 2.5 pounds,so I cooked it at 260 for about 3 hours.

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Simply delicious! I followed the recipe exactly except that I used cooked it in a crockpot for 5 hours at 275.

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Hands down, the best pulled pork I've ever made. I added more sugar, some garlic powder and used less chile powder. Covered and baked a 4 lb butt for exactly 4 hours at 250. It melted in the pan. Absolutely amazing and our new family favorite. Thanks for posting - it's a keeper.

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This recipe resulted in the most stunningly good pulled pork I've EVER had. I substituted a low to medium-spiced cajun spice mix for the new mexico chile powder (one of my guests couldn't tolerate very spicy foods, but loves pulled pork). That was the only change I made. I put the meat in a dutch oven and cooked it at 300 for exactly 5 hours. It was succulent, tasty, and pulled very, very easily. I think the key is the water, really - it helps really cook the meat without it drying out. However, a word of caution - the meat pulls so easily, be careful not to pull too much, or the meat will get mushy. I think I've found my pulled pork recipe right here - it was divine! Thanks, Leta - this is a real winner!

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I cooked this in my crockpot for 5 hours, it was so delicious! I made it with the suggested sauce and I will definately be making it again! I put the rub on overnight. Thanks for sharing!

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Wow! This was wonderful. The only change I made was to put the pork in my crockpot after rubbing with spices. I cooked it for 6 hours on low and it was perfect.

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This is a hit at my house. I had this at a local sandwich shop in southwestern Colorado of all places and wanted to make it at home. Leta's recipe will stop my search!

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I traveled down South a lot a couple of years ago, and had the best pulled pork sandwiches when I was down there. This is definitely in the top league. Thanks for great recipe!

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I think I've died and gone to hog heaven. I made this exactly the way the recipe says, but cooked at 275 as a compromise. I had a large pork butt (over five pounds), so I cooked it the whole five hours. The smell was incredible and the sauce recommended is just perfect. I love the smell of simmering cider vinegar.

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