This is the relatively dry, spicy style of pork barbecue, complete with a little skin crackling, for which eastern North Carolina is renowned. It’s featured at hundreds of barbecue joints and social pig pickin’s throughout the region. The cooked meat is either chopped or pulled and doused not with the sweeter, tomatoey sauces used for Lexington-style barbecue in the western part of the state, but the classic vinegar moppin’ sauce.
Traditionally, whole hogs are slowly smoked on huge grates over hickory and/or oak fires. Given the impracticality of digging a large pit in the ground and roasting a whole pig, a very good approximation of eastern-style Carolina ’cue can be accomplished with pork shoulder and an ordinary kettle grill. Typically, this barbecue is served with coleslaw, Brunswick stew, maybe baked beans, hush puppies, and either beer or iced tea.–James Villas
LC Pork Aplenty
The author notes something quite important–the chopped barbecue freezes well. He (and we) think you really ought to consider roasting two pork shoulders (aka pork butts) rather than one. We don’t think we need to divulge why.
Special Equipment: a small (1 1/2 - to 2-pound) bag hickory wood chips and a 10-pound bag charcoal briquets
North Carolina Pulled Pork
- Quick Glance
- 15 M
- 7 H
- Makes 10 or so servings
- 2 cups white vinegar
- 1 cup cider vinegar
- 1 tablespoon sugar
- 1 tablespoon red pepper flakes
- 1 tablespoon store-bought or Tabasco sauce
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- One 9 to 10 pound pork shoulder butt (all skin and fat left on, thank you very much)
- 1. Soak 6 handfuls of the wood chips in water to cover for 45 minutes.
- 2. Get the grill ready. Open one bottom and one top vent on a kettle grill, place an aluminum drip pan in the bottom of the grill, stack charcoal briquets evenly around the pan (not in the center), and ignite the coals. When the coals are ashen (30 to 45 minutes), sprinkle 2 handfuls of the soaked chips evenly over the hot coals. Place the grate on the grill about 6 inches over the coals.
- 3. In a nonreactive bowl, combine the vinegars, sugar, red pepper, Tabasco, salt, and pepper and stir until the sugar is dissolved and the sauce is well blended.
- 4. When the coals are ready on the grill, position the pork butt, fatty side up,on the grate over indirect heat. Mop the pork with the sauce—a brand spanking new pastry or paint brush works well for this. Close the lid on the grill and cook for 3 hours, mopping the meat every hour and replenishing the coals and chips as they burn up.
- 5. Turn the pork butt, close the lid, and cook until the meat is quite tender, 2 to 3 hours more, mopping every hour and replenishing the coals and chips as needed. Reserve any unused moppin’ sauce.
- 6. Transfer the pork butt to a chopping board. Remove and discard any chunks of fat. Either coarsely chop the meat and crisp skin or pull it into shreds. Transfer the pork to a roasting pan, drizzle with about 1 cup of the sauce, and toss well, nibbling as you do so to ensure you’ve added just the right amount of sauce. Serve immediately or cover with foil and keep warm.
- 7. To serve, mound the barbecue on plates or hamburger buns and pass the remaining sauce on the side.