North Carolina Pulled Pork

Parts of the Carolinas like a slightly thicker sauce for servingsimply stir 1/2 cup ketchup and a few splashes of hot sauce into 2 cups fresh mop sauce.

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  • 1 5 - 7 pound boneless pork shoulder
  • Terrific 10 BBQ Rub (see recipe)
  • Mop Sauce (see recipe)
  • 2 - 3 cups hickory or apple wood chips for smoking, soaked
Let pork shoulder stand at room temperature 1 hr. Score the skin in a crosshatch pattern (forming 1-inch diamonds), avoid cutting into meat. Rub all over with 3 to 4 tablespoons of the rub. Place, skin-side up, in an aluminum roasting pan.
Set aside a few cups of Mop Sauce for serving. Heat grill to medium (275 degrees F) for indirect cooking and arrange smoker box or wood chips in grill. Place pork in the pan on grill away from the heat. Cook with the grill covered, basting meat with mop sauce every 45 min for 5 to 6 hr. or until fork-tender and an instant-read thermometer registers 190 degrees F.
Let pork rest for 15 min then shred meat with a fork or gloved hands. Serve drizzled with some reserved mop sauce.

nutrition information

Per Serving: cal. (kcal) 387, Fat, total (g) 25, chol. (mg) 99, sat. fat (g) 9, carb. (g) 10, Monounsaturated fat (g) 11, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 8, pro. (g) 25, vit. A (IU) 875, vit. C (mg) 2, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 8, Cobalamin (Vit. B12) (g) 1, sodium (mg) 1281, Potassium (mg) 560, calcium (mg) 50, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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