NC Style Pulled Pork BBQ




5 to 7 lb boneless pork loin roast kosher salt fresh black pepper wood chips or grilling plank (hickory is traditional but experiment) ~~~ SAUCE 2 cups cider vinegar 1 tablespoon kosher salt 1 tablespoon ground white pepper 1 tablespoon red pepper flakes 2 tablespoons white sugar ¼ cup brown sugar ½ teaspoon black pepper ½ cup catsup

Nutritional information

No nutrition information available


Rub salt and pepper into roast and place in smoker following directions, or in gas/charcoal grill over indirect medium heat. Use wood chips or grilling plank (soak either for half hour) to produce a smoky flavor. Smoke for 2 to 4 hours depending on your schedule and the size of the roast. Make the BBQ sauce by mixing remaining ingredients well – let stand at least 10 minutes. Transfer the roast to a Crock Pot, add about ¼ cup of the sauce, cover and cook on low until roast is very tender and can be shredded with two forks back-to-back. Time depends on roast size and how long it cooked in the smoker. While shredding, add enough BBQ sauce to keep the shredded meat very moist. Alternate: slice pork and mix with sauce Serves 6-8. Serve on white buns with additional sauce, favorite hot sauce, and cole slaw.