There are generally two types of barbecue sauce in the state of North Carolina. The farther west you go, the sauce contains more ketchup. The eastern barbecue sauce, has a vinegar-pepper base and no ketchup at all. I even added a 'middle of the state' sauce, which contains some ketchup. Either way, there is nothing like a good North Carolina pulled pork BBQ sandwich.
Lee's Kitchen Tips:
Here is the difference between a pork butt/Boston butt and a pork shoulder/pork picnic.
The pork butt and Boston butt come from the top portion of the ‘whole shoulder’ of the hog. It is sold boneless or bone-in.
The pork shoulder and pork picnic are the same cut of meat from the lower portion of the shoulder below the joint and above the shank or leg. It is sold boneless or bone-in. A Boston butt and a pork shoulder are perfect for pulled pork that is cooked long and slow.
If using a gas grill, you can place soaked wood chips in a packet or two of aluminum foil and poke holes in the top.
1 (6 to 7 lb) bone-in pork shoulder or Boston butt
¼ cup pork barbecue rub (of your choice)
Rub pork with barbecue rub and let sit in the refrigerator, covered, 12 to 24 hours.
Place about 4 cups hickory wood chips in water and soak for 12 to 24 hours.
Mopping Sauce
2 T avocado oil
½ cup apple cider vinegar
¼ cup apple juice
1 T dark brown sugar
Place ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for a couple of minutes and turn off.
When cool, pour into a squeeze bottle to drizzle over pork or just keep in the pan to spoon over pork.
Place about 20 lit charcoals on each side of the bottom of the grill and place a disposable aluminum pan to spoon over pork.
Place a thermometer on the grill near the edge, if your grill doesn't have a built-in one.
Fold a paper towel into about a 3-inch square and dip into some vegetable oil.
With tongs, rub the oiled paper towel over the center of the grill where the pork will sit.
If using a smoker, use charcoals and wood chunks, applewood or hickory.
When the temperature reaches 275 degrees F, place pork in the center directly on the grill, fat side up.
Close grill and grill for 1 hour. Open the lid and check to see that the temperature stays between 225-250 degrees F.
Add a few coals at a time to maintain this temperature and a few pieces of soaked wood chunks. Do this every hour.
When pork internal temperature reaches 150 degrees F, drizzle or mop on the Mopping Sauce every 30 minutes.
Total cooking time should be 8 to 9 hours and the outside of the pork should have a nice dark bark.
Pork is done when internal temperature registers 190 degrees F.
Remove to a cutting board and allow the meat to rest for 30 minutes. Pull off large chunks and shred with gloved hands or two forks.
Transfer to a shallow baking pan. Drizzle with some of the BBQ sauce, cover with aluminum foil and place in a 300 degree F oven for 20 to 30 minutes.
Serve on buns with extra sauce, coleslaw, pickles, and hot sauce on the side.
Eastern North Carolina Vinegar-Pepper Sauce
1 ½ cups apple cider vinegar
1 cup dark brown sugar
½ cup granulated sugar
1 t cayenne pepper
1 t smoked paprika
1 t sea salt
1 t fine ground black pepper
2 lemons cut in half
Combine ingredients in a small saucepan and simmer 20 minutes.
Middle of the State BBQ Sauce
1 cup apple cider vinegar
2 T Worcestershire sauce
1 T dry mustard
1 T hot sauce
½ t onion powder
¾ cup ketchup
¼ dark brown sugar
2 T unsalted butter
2 t red pepper flakes
½ t sea salt
½ t fine ground black pepper
Combine ingredients in a small saucepan and simmer for 15 minutes.
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