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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-28-2013, 06:18 PM   #1
icemanxxxv
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Default Eastern N. Carolina

Anyone have a good rub suggestion for E.N.C. Pulled Pork. I'm to much of a noob here to access the recipes. Looking to do some pulled pork Friday.
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Unread 08-28-2013, 07:35 PM   #2
landarc
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My friend John (aka Sirporkalot) says that you start the butts off naked. No rub at all, until they are sweaty, then you heavily salt the butts with Kosher salt. See LINKY
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Unread 08-28-2013, 08:08 PM   #3
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I've used this rub with good results:

3 T. brown sugar
2 T. black pepper
1 T. paprika
1 T. red pepper
1 T. salt
1 T. garlic powder

Rub and wrap the day before.

The old school eastern NC table sauce is just hot pepper vinegar (2 cups cider vinegar and 2 T. crushed red pepper flakes).

I prefer more of a tomato-based sauce, like this:

1/4 cup butter
1 medium onion and 1 clove garlic, chopped fine
rind of one lemon, slivered
1 T. lemon juice
1/2 cup cider vinegar
1/4 cup catsup
2 T. Worcestershire
2 T. brown sugar
1/2 t. dry mustard

Melt the butter, saute the onion and garlic until tender but not brown, add the rest of the ingredients, simmer about ten minutes.
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Unread 08-28-2013, 08:31 PM   #4
Garrett
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Salt and pepper on the butts, that's it. For the sauce, at most backyard pigpickins, nobody really measures. I start with some apple cider vinegar, then add salt, black pepper, cayanne, crushed red pepper flakes(you can stop there and be fine) then I add some worsetoshire, and depending on the crowd that's eating I may add a little brown sugar. Most folks will cook direct too( straight over the coals).
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Unread 08-28-2013, 09:04 PM   #5
Bludawg
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Kosher salt!
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Unread 08-28-2013, 09:14 PM   #6
mikeleonard81
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S&P. And when they say their sauce is vinegar and pepper only...that's what they mean on that side of the state. No frills and it couldn't be better IMO.
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Unread 08-30-2013, 10:02 AM   #7
icemanxxxv
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Making North Carolina Pulled Pork. Pork Butt smoking now for almost 3 hours. Combination of Hickory and Apple Wood. Pan of apple juice under it. Normally I would be doing this on my Black Diamond Smoker but it needs some modifications, so this is the first time smoking on the Webber Performer using the charcoal snake method. Holding steady at 250 degrees. Shouldn't have to add any coals in about 9 more hours it gets wrap in foil and rest in a cooler for 4 to 6 hours. Pull it add the finishing sauce , cheep white buns and slaw. Yeuuuum!
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Unread 08-30-2013, 10:17 AM   #8
PaPaQ
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I usually spray or mop my Eastern NC style PP with a ACV base sauce about every hr after the IT reaches 165, just a thought.
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Unread 09-01-2013, 06:35 AM   #9
icemanxxxv
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Cooked the NC style pulled pork as per LANDARK suggested link on my Webber Kettle using the charcoal snake method. I got about 8 hours of burn off the original snake of charcoal and 8 pieces of wood (4 chunks of hickory 4 chunks of apple). I had the upper vent wide open and controled the temp with the lower vent. The Webber held 250 deg. with little adjustments I could have left it alone all day! I had a drip pan filled with apple juice under the butt. I added about 15 coals and another chunk of apple wood twice to the snake for a burn of 12 hours. I took the butt off at 190 deg. wrapped in foil and rested in cooler for 4 hours. Refrigerated and warmed at 250 the next day pulled it added finishing sauce and called over the neighbors. It was AWESOME North Carolina Pulled Pork samiches complete with slaw!
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