Prep 30 mins
Cook 3 hrs
North Carolina Style Pulled Pork -- from memory! It's usually served on buns with coleslaw piled on top and vinegar sauce.
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon sugar
- 1 1⁄2 teaspoons black pepper
- 2 teaspoons salt
- 1 teaspoon ground red pepper
- 1 (4 -5 lb) boneless pork shoulder
hot vinegar sauce for pulled pork
- 3⁄4 cup apple cider vinegar
- 3⁄4 cup white vinegar
- 2 tablespoons sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon hot pepper sauce
- 1 dash salt and pepper
- Combine all the spices to form a dry rub and press into all surfaces of the pork roast.
- Grill over low heat or in oven preheated to 225 for two and half to three hours. It should be about 170 degrees in the center. Let stand for ten minutes after you remove it from the grill or oven.
- Shred the pork into pieces with two forks.
- Mix in plenty of the vinegar sauce.
I made this last night in Boise Idaho and it was just like I had at the PIT restaurant in downtown Raleigh last month while visiting my sister. The only thing I did differently was add about a tablespoon of liquid smoke to the meat because the restaurant cooked their's over wood. I also did not serve with coleslaw but it was great on a bun!! It brought back great food memories. Thanks.