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carolina pulled pork with 2 different bbq sauces

(3 ratings)
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KimmiK avatar
Private Recipe by
Kimmi Knippel (Sweet_Memories)
@KimmiK
Cullowhee, NC

This is a Carolina staple. Western North Carolina has tomato-based BBQ Sauce, while Eastern North Carolina has vinegar-based BBQ Sauce. Even though I live in Western NC, I like the eastern sauce better. Shhhh don't tell anyone....

(3 ratings)
yield 12 - 14
prep time 1 Hr
cook time 14 Hr

Ingredients For carolina pulled pork with 2 different bbq sauces

  • PULLED PORK:
  • 1 c
    dijon mustard
  • 2 Tbsp
    brown sugar, dark
  • 2 Tbsp
    kosher salt
  • 2 Tbsp
    black pepper
  • 1 Tbsp
    sweet paprika
  • 1 Tbsp
    onion powder
  • 1 tsp
    liquid smoke flavoring
  • 1 - 12-14 lb
    pork shoulder butt, bone-in with skin
  • EASTERN NORTH CAROLINA BBQ SAUCE:
  • 1 c
    reserved roasting juices from pulled pork
  • 1 c
    white wine vinegar
  • 1 c
    apple cider vinegar
  • 2 Tbsp
    brown sugar, dark
  • 1 Tbsp
    sweet paprika
  • salt & pepper, to taste
  • tabasco, to taste
  • WESTERN NORTH CAROLINA BBQ SAUCE:
  • 1 c
    reserved roasting juices from pulled pork
  • 1/3 c
    honey
  • 1/3 c
    molasses
  • 1 head
    garlic, broken into unpeeled cloves
  • 2 Tbsp
    cumin seeds, whole
  • 3 Tbsp
    coriander seeds, whole
  • 1 Tbsp
    black peppercorns, whole
  • 8 sm
    dried chilies
  • 2
    bay leaves
  • 3 Tbsp
    tomato paste
  • 3 - 16 oz. can
    whole peeled tomatoes, with juice
  • 1 qt
    distilled white vinegar
  • 4 c
    water
  • 1/4 c
    salt

How To Make carolina pulled pork with 2 different bbq sauces

  • 1
    PULLED PORK: Preheat oven to 275 degrees F. In a medium bowl, whisk the mustard with the brown sugar, salt, pepper. paprika, onion powder & liquid smoke. Set the pork shoulder, fat side up, in roasting pan. Brush pork with the mustard mixture. Roast, uncovered, for 13 hours, until the meat is very tender & is pulling away from the shoulder bone.
  • 2
    Tilt the pan & pour the roasting juices into a medium bowl; you should have about 1 1/4 C. Refrigerate the juices for 30 minutes. Skim off the fat before using.
  • 3
    Transfer the pork to a work surface & let rest for 30 minutes. Pull the meat off of the bones; discard the bones, gristle, skin & fat. Using tongs & a fork, your fingers or two forks (this way is the best), finely shred the meat & transfer it to a large bowl. Toss the shredded meat with 1/4 C of the reserved roasting juices & serve with your choice of BBQ Sauce.
  • 4
    EASTERN NORTH CAROLINA BBQ SAUCE: In a medium bowl, combine roasting juices with white wine vinegar & cider vinegar. Add brown sugar & paprika, stirring to dissolve the sugar. Season with salt, pepper & tabasco & enjoy!
  • 5
    WESTERN NORTH CAROLINA BBQ SAUCE: Combine the roasting juices, honey, molasses, garlic, cumin, coriander, peppercorns, chiles & bay leaves in a large stockpot over medium-low heat. Cook for 30 minutes, stirring occasionally. The garlic will darken & the mixture will be very thick & fragrant. Add the tomato paste & tomatoes & cook for 15 minutes, stirring frequently to break up tomatoes. Stir in the vinegar, water & salt. The sauce should be thin. Simmer the sauce, uncovered, for at least 2 hours & as long as 4 hours, stirring occasionally. Puree the sauce in a blender or food processor; some spices will still remain whole. The sauce should be rather watery & look similar to a brothy tomato soup.
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