Eastern North Carolina Pulled Pork
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
10 hrs
-
Additional Time
2 hrs
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Total Time
12 hrs 5 mins
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Servings
8
-
Calories
101 kcal
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Course
Main Course
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Cuisine
American, International
Eastern North Carolina Pulled Pork
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In this Pitmaster's opinion, it is Eastern North Carolina Style Pulled Pork that reigns supreme as the best pulled pork in America. The tangy and slightly spicy vinegar based mopping sauce really allows the great flavor of the smoked pork to shine through.
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Ingredients
- 1 pork butt bone-in, 8-10 pound
- yellow mustard
- bbq rub Preferably not a sweet rub, your favorite
ENC Mop Sauce
- 2 Cups apple cider vinegar
- 2 Tablespoons brown sugar
- 1 Tablespoons Tabasco sauce or your favorite hot pepper sauce
- 1 teaspoon black pepper smokehouse (smoked) if you can find it
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- ½ teaspoon cayenne pepper
Instructions
- Trim the excess fat from the pork butt.
- Slather the pork butt with yellow mustard, then apply a generous coating of rub.
- Wrap the pork butt in plastic wrap and place in the refrigerator overnight.
- Prepare the mopping sauce by combining all of the mop sauce ingredients in a lidded container. Shake to combine.
- When ready to cook, heat your smoker to 250 degrees. Smoke the pork butt until the bark is set. This typically occurs at roughly an internal temperature of 165-185 degrees, but will depend on the rub.
- Once the bark is set, begin mopping the pork butt with the mopping sauce each hour. Increase the mopping frequency to every 30 minutes once you reach 185 degrees.
- If using an instant read thermometer, remove the pork butt from the smoker when it is probe tender. If only using an indwelling meat thermometer this is typically between 203-205 degrees. The bone should pull out cleanly from the pork butt at this point. Total cook time is typically 8-10 hours but can vary greatly, so monitor the meat temp.
- Wrap the pork but in foil and rest for at least to hours in a cooler filled with towels, a Cambro, or an oven set to about 150-160 degrees.
- At the end of the rest, pull the pork apart with forks or with insulated gloves. Combine with any juices left in the foil.
- Serve with a side of the vinegar (mopping) sauce and enjoy.
Nutrition Information
Show Details
Calories
101kcal
(5%)
Carbohydrates
4g
(1%)
Protein
11g
(22%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
34mg
(11%)
Sodium
346mg
(14%)
Potassium
255mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
128IU
(3%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 346mg | 14% |
| Potassium | 255mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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