Get ready to transform your backyard into a barbecue paradise with this mouthwatering Expatriate Eastern North Carolina BBQ recipe that will make your taste buds dance with joy! This isn't just another pulled pork recipe - it's a tantalizing journey through the bold, vinegar-driven flavors of North Carolina's legendary barbecue tradition. Imagine tender, slow-cooked pork infused with a spicy-sweet marinade that will have your guests begging for your secret recipe. Whether you're a seasoned grill master or a weekend cooking enthusiast, this dish promises to elevate your culinary skills and impress everyone at your next gathering.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 5 pounds pork shoulder
- 1 cup apple cider vinegar
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon red pepper flakes
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Gather 5 pounds of pork shoulder, 1 cup of apple cider vinegar, 1/2 cup of ketchup, 1/4 cup of brown sugar, 1 tablespoon of red pepper flakes, and salt and pepper to taste.
- Trim any excess fat from the pork shoulder to ensure a balanced flavor and texture. This will help the meat cook evenly and prevent it from becoming too greasy.
- In a large bowl, combine the apple cider vinegar, ketchup, brown sugar, red pepper flakes, and a generous amount of salt and pepper. Mix well until the sugar is dissolved and all ingredients are fully incorporated to create a flavorful marinade.
- Place the pork shoulder in a large resealable plastic bag or a deep dish. Pour the marinade over the pork, ensuring that it is evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat your grill or smoker to a low temperature of around 225°F (107°C). If using a charcoal grill, set it up for indirect cooking by placing the coals on one side and leaving the other side empty.
- Remove the pork shoulder from the marinade, reserving the marinade for later use. Allow the pork to come to room temperature for about 30 minutes before cooking.
- Place the pork shoulder on the grill or smoker, fat side up. This allows the fat to render down and baste the meat during cooking. Close the lid and let it cook low and slow for approximately 6 hours, or until the internal temperature reaches at least 195°F (90°C) for tender, pull-apart meat.
- During the last hour of cooking, baste the pork with the reserved marinade every 30 minutes to enhance flavor and moisture.
- Once the pork shoulder is fully cooked, remove it from the grill or smoker and let it rest for at least 30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.
- After resting, shred the pork using two forks or your hands. Discard any large pieces of fat and mix the shredded meat with any remaining marinade for added flavor.
- Serve the pulled pork on a platter, accompanied by your favorite sides such as coleslaw, baked beans, or cornbread. Enjoy your Expatriate Eastern North Carolina BBQ!
Tips
- Choose the right cut: Always select a pork shoulder (also called pork butt) with good marbling for maximum flavor and tenderness.
- Marinate overnight: The longer you let the meat soak in the marinade, the more intense the flavors will become.
- Low and slow is the key: Maintain a consistent temperature around 225°F for that melt-in-your-mouth texture.
- Use a meat thermometer: Don't guess - ensure your pork reaches an internal temperature of 195°F for perfect pull-apart meat.
- Rest is crucial: Always let your meat rest after cooking to redistribute the juices and keep the pork moist.
- Experiment with wood chips: Try hickory or applewood for an extra layer of smoky flavor.
- Make extra: This pulled pork freezes beautifully and makes for incredible leftovers!
Nutrition Facts
Calories: 480kcal
Carbohydrates: 8g
Protein: 45g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 145mg
