Source: National Pork Board

North Carolina Pulled Pork BBQ Sandwiches
Cooked long and slow, the pork is super tender and when served with a vinegar-based barbecue sauce, it makes sandwiches to die for
Serves: 10 to 12
Prep Time: 15 minutes
Cook Time: 4 1/2 hrs,


Pulled pork:
One 5-to-5 1/2 pound boneless pork shoulder (butt) roast
Salt and freshly ground black pepper
BBQ sauce:
2 cups cider vinegar
1/4 cup packed brown sugar
1 tablespoon crushed red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon salt
Hot pepper sauce, to taste
10 hamburger buns, split and toasted
Coleslaw, optional

To make the pork: At least 1 hour before grilling, soak 4 cups of hickory or oak wood chips in enough water to cover.

Rub the meat with salt and black pepper.

In a charcoal grill with a lid, arrange the lit coals around a disposable aluminum foil drip pan filled with about 1/2 inch of hot water. Use long-handled tongs to move the coals. Put the meat on the grill rack over the drip pan. Cover and grill for about 4 hours or until the meat is very tender. Keep some coals lit in a hibachi or a metal chimney starter to add to the grill once or twice an hour to keep the heat even. Add more wet wood chips and hot water every 1 to 1 1/2 hours.

Meanwhile, make the sauce: In a medium bowl, combine the vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce to taste. Set aside until needed.

When tender, remove the meat from the grill, cover loosely with foil, and let rest for 20 to 30 minutes. Using a fork, shred the meat into long, thin strands. Pour half of the BBQ sauce over the shredded meat and toss to coat. Serve the pulled pork on toasted buns and top with coleslaw, if using. Serve the remaining sauce on the side.

Note: For gas grills, preheat and then turn off any burners directly below where the meat will go. The heat circulates inside the grill, so turning the food is not necessary.

Per Serving: 397 calories; 17 g fat; 6 g saturated fat; 572 mg sodium; 31 g carbohydrate; 2 g fiber; 30 g protein

Courtesy National Pork Board