Southeastern North Carolina Pulled Pork
- Ready In:
- 4hrs 15mins
- 4 -5 lbs boneless pork roast (Boston Butt is recommended)
- true se nc barbecue sauce (True Southeastern North Carolina BBQ Sauce)
- 1⁄4 cup new mexico chile powder
- 1 tablespoon dark brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1⁄2 tablespoon fresh ground black pepper
- 1 teaspoon cayenne pepper
- Mix all ingredients for the rub together until well blended.
- Rub on the pork roast.
- Allow to stand 30 minutes before cooking.
- Place pork roast in a baking pan, add about 1/4 cup water and cover tightly.
- Bake slowly (250 F- 300 F) for 4 to 5 hours, or until the meat is tender enough to"pull" with a fork.
- Shred the meat and then add 1/4 to 1/3 cup of recipe number 51595, True Southeastern North Carolina BBQ Sauce.
- Stir through the meat until absorbed (you don't want sauce standing in the bottom of the dish, as it can become quite strong in flavor).
- Serve with hush puppies and coleslaw (I recommend Chia's Cole Slaw recipe#47606).
- If making pulled pork sandwiches, just put the pork on a hamburger bun, with some coleslaw that has been flavored with mustard.
Questions & Replies
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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-
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.
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!
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!