My family has used this delectable but basic crepe recipe for many years.
| Prep Time: | 1 hr |
| Cook Time: | 6 hrs |
| Additional Time: | 8 hrs |
| Total Time: | 15 hrs |
| Servings: | 10 |
Ingredients
- 1 tablespoon mild paprika
- 2 teaspoons light brown sugar
- 1 ½ teaspoons hot paprika
- ½ teaspoon celery salt
- ½ teaspoon garlic salt
- ½ teaspoon dry mustard
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 8 pounds pork butt roast
- 2 cups cider vinegar
- 1 ⅓ cups water
- ⅝ cup ketchup
- ¼ cup firmly packed brown sugar
- 5 teaspoons salt
- 4 teaspoons crushed red pepper flakes
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 2 pounds hickory wood chips, soaked
Instructions
- In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate, 8 hours, or overnight.
- Prepare a grill for indirect heat.
- Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
- Remove pork from heat and place on a cutting board. Allow the meat to cool, approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
- In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to 1 hour until serving.
Nutrition Facts
| Calories | 426 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 135 mg |
| Dietary Fiber | 1 g |
| Protein | 39 g |
| Saturated Fat | 8 g |
| Sodium | 1698 mg |
| Sugars | 10 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I love this pulled pork recipe. I’ve been making this for years, exactly as written.
I really love this sauce! Perfect balance.
This is nothing short of AWESOME! I’ve smoked, pulled, and sauced dozens of shoulders over the past several years using my Green Egg and they’ve all been very good! This is the best sauce to mix into the pulled pork that I’ve used! I did, as many reviewers; add a lot more brown sugar, around an additional cup. I also simmered the sauce with the spices until just starting to boil and used a stick blender to mix the spices and liquid ingredients and break up the pepper flakes a little bit. I did not add water as the recipe called for, let the sauce cool while the two shoulders cooked and then rested a bit. Shredded the pork and added about 2/3 of the sauce and warmed up the pork. OH MY GOODNESS! Best I’ve had, wife was disappointed that I used the rest of the sauce in leftover pork as she was using the sauce for an accompaniment on other edibles. Great recipe!
Very good Recipe My wife is not a fan of vinegar…. so we split the meat in half.. Came out very very tasty but a little dry.. too long cooking.. will do it again
Delicious!! Definitely on my list to make again!
I’m sorry but I just couldn’t stomach this, I didn’t find the recipe till after my pork was cooked so this rating is just on the sauce. I followed the directions using the listed ingredients except I used only half of the vinegar as others suggested but even so that was all we could taste – vinegar. I added a lot more brown sugar just to make it tolerable and even then I just ended up throwing the rest away. I won’t be using this recipe again.
I know this is probably the dumbest question in the world, but what is GL, and what is ASTA? I am a long-time cook & have never seen this before. Fill me in, please. Thanks so much in advance
Lathered yellow mustard on shoulder before throwing on the rub. Omitted fake smoke in a bottle and put it in a smoker at 225-250 for 8 hours. Let rest in foil for an hour and then ripped it apart with forks. The crust was great (almost had a fist fight between 2 buddies over a chunk of it!) Rub recipe and sauce are spot on but with 1/2 the ketchup. Saving this one for my ‘Q book.
I made this rub recipe for pulled pork. We smoked the pork on the Traeger all day. Then I used the Bourbon Whiskey BBQ Sauce recipe from this site and put the shredded pork and a bottle of root beer into the crock pot with the BBQ sauce to warm. Served it for a summer BBQ and everyone loved it!
Loved it! Yum.
I never really had good NC pulled pork, so I can’t say how it compares to what locals may call authentic. What I can say is that this recipe is tremendously good!!! I smoked a 9 lb pork butt using the rub listed in the instructions. The rub was good but I felt there wasn’t enough of it, at least for the size of butt I was using. I smoked it at about 230 degrees for about 10 hrs the day prior to when I wanted to serve it. When I took it out of the smoker I shredded it and placed the meat in a crock pot. I then added the sauce and let it marinate overnight in the fridge. The next day, I started heating it on low in the crock pot about 4 hrs before my guests arrived, stirring occasionally. Couple notes about the sauce… I mixed it up initially with only 1 cup of vinegar then added additional vinegar until I got the taste I wanted. It ended up being only a bit more than 1 cup. For my taste, I think 2 cups would have been a little much. I also reduced the amount of pepper a bit since some of my guests were sensitive to spicy foods. Served it on a semi hard roll piled high with some vinegar based coleslaw. It was amazing!!! This goes close to the top of my list for smoked foods I make. It will definitely go into my regular rotation.
Really good, easy recipe. Served on Kaiser rolls with thinly sliced dill pickles. Side dish corn and black beans combo. Will make again.
I found this to vinegary, so I added 1/2 Cup extra Brown Sugar and 2 more ounces of Ketchup. I will make it again, but I will only use 1 to 1 Cup of Cider Vinegar to start!
best recipe yet for Carolina style BBQ…. I made it in a crock pot. Used smokey Paprika (hickory flavor) instead of the mild Paprika. Didn’t change anything else. Loved it. If you use a crock pot, place a cereal bowl (safe for heat) upside down in the crock pot. I added a 1/4 cup of water. Don’t be surprised when you take the bowl out of the crock pot and suddenly have a abundance of liquid in the pot. (this works great for ribs too. Keeps them dry and comes out super tender.
I made it in a slow cooker…super good! I will absolutely make it again. I am usually the Queen of Substitutions, but this I followed the recipe. It’s got a little kick and just yummy!
I used the main recipe for ingredients but I smoked on grill for 1 hour to sear the meat then put the meat and all ingredients into my Instapot for 45 minutes with 5 minutes natural pressure release and then quick release. Took the meat out and shredded and put back in the sauce. Turned out to be a family favorite
Love this recipe. I used half the meat but kept the amount of spice the same. Instead of adding water when done I just keep the juices from cooking (put in freezer to quickly skim fat off). Amount of vinegar it calls for adds a nice bite. Cooked in crockpot on low for 8 hours and it came out amazing, didn’t bother searing beforehand.
We cooked a very large pork butt overnight for our Father’s Day pulled pork and served along-side pulled chicken, corn on the cob, coleslaw, baked beans and some fruit side dishes. We put very little of the red cayenne and red pepper flakes in, but added a tablespoon of liquid smoke. Nearly all of the pulled pork was gone with lots of the chicken remaining. It was a hit with young and old!
Very good BBQ, made it for Fathers Day, and it really was a hit! I made a different Mustard BBQ Sauce, and that was a hit too! Thanks.
Made this today as a test for a big family get together in Aug. so I made by the recipe to see if it needs adjustments. I think it is to hot for a large group that includes some young ones. I’ll probably make it with just 2 tsp of red pepper. I like it the way it turned out.
Perfect, but I also took the short cut and used the slow cooker and liquid smoke. Otherwise I followed the recipe exactly. I initially thought there was too much liquid but after shredding the pork and warming for an hour or so it was the perfect amount. Thank you for sharing this! I haven’t had any this good since I was in NC!