| Level: | Advanced |
| Total: | 10 hr 10 min |
| Active: | 1 hr |
| Yield: | 12 servings |
| Level: | Advanced |
| Total: | 10 hr 10 min |
| Active: | 1 hr |
| Yield: | 12 servings |
Ingredients
- Deselect All
- 2 quarts cider vinegar
- 2 cups ketchup
- 1/2 cup sugar
- 1/4 cup molasses
- 1/4 cup dry mustard
- 1/4 cup soy sauce
- 1/4 cup tomato paste
- 1/4 cup Worcestershire sauce
- 1/8 cup red pepper flakes
- 1/8 cup salt
- Pinch freshly ground black pepper
- 2 cups soy sauce
- 1 1/2 cups salt, plus more for seasoning
- 1/2 cup sugar
- 1/4 cup honey
- 1/4 cup molasses
- 2 pork butts, about 6 pounds total weight
- Freshly ground black pepper
Instructions
- For the Carolina BBQ sauce: Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately, pour it into a bowl or jar. Cover and refrigerate until needed.
- For the BBQ pulled pork: Combine 1-quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in 1 gallon plus 3 quarts water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight.
- Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove the meat from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 572 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 2 g |
| Sugar | 44 g |
| Protein | 35 g |
| Cholesterol | 107 mg |
| Sodium | 3208 mg |
| Serving Size | 1 of 12 servings |
| Calories | 572 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 2 g |
| Sugar | 44 g |
| Protein | 35 g |
| Cholesterol | 107 mg |
| Sodium | 3208 mg |
Reviews
First Pulled Pork.
My first ever pulled pork made me the hero but lets not forget our fallen brothers and sisters today. When I read a receipt , I eye ball the amounts . I even used a shoulder roast . I put two 4.5Lb roast in the 12 hour brine last night. smoked with fat side up for 12 hours with an oven bag sealed for the last 2 hours and EVERYONE wanted more and more !
This is a GREAT receipt. Yes I told everyone they were my Guinea pigs for a first timer pork roast.
I two thought the Carolina sauce was to much vinegar taste for me . I boiled out another 1/2″ out of the sauce pan and still didn’t like the taste , even tried baking soda to neutralize. I made my own and then added a bit more vinegar and it was “OK”
thank you for this easy recipe !
OMG!! WAY WAY TOO MUCH VINEGAR!! We love Carolina BBQ and I was making this for a special dinner and had no time to change plans. Ended up using at least a cup of sugar and a cup of honey and more tomato paste. It was actually pretty good then. Can’t believe they serve this in a restaurant.
We have a Treager Grill and I made this with a grilled pineapple, lime, cilantro, and jallepeno salsa on a toasted bun…… OMG! Yummy! We used our friends home made BBQ sauce though.
I had the Oinkster Pastrami and it was awesome. Not too big, pastrami was thick and delicious, the sandwich was topped with melted cheese and red cabbage. Servied with this tasty garlic sauce. Place gets packed, but line moves quickly and staff is friendly
Recently moved from NC to Chicago. Grew up on eastern NC bbq and this is the closest thing I’ve found to the real thing. Delicious!
Amazing flavor all i can say is thanks Andre, simple simple simple. delicious delicious delicious.
I brine all my pork and chicken, usually kosher salt and dark brown sugar. these additional ingredents make it fantastic with no extra work. 11 lb picnic shoulder gone in 1day, with 20 chicken thighs
I brine all my pork and chicken, usually kosher salt and dark brown sugar. these additional ingredents make it fantastic with no extra work. 11 lb picnic shoulder gone in 1day, with 20 chicken thighs
I live near by so I went in to check it out…Pork was cold, bun was ordinary, and service sucked…The best part was the garlic aioli and I hate mayo…
I thought it was all pretty easy to put together, but the sauce is way too vinegary. I wondered when I was making it; was tempted to cut back; but decided that I could not in good conscience rate it if I didn’t follow it exactly. I suppose if you like this type of sauce, it would be fine, but it’s not for us. And it makes so darn much!
Went to Oinkster and the pork was outstanding. Made this at home and it was as good as at the restaurant. The sauce is like nothing that you can buy at the market and worth the trouble.
Way way to much effort here ,wood ,fire ,smoke , low and slow is all you need for good N.C Que