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North Carolina-Style Pulled Pork
July 02, 2006

This was good. I was really looking for an Eastern NC style barbeque and it is almost there. I did as others suggested by decreasing the vinegar and adding more brown sugar, but I wish I had not. I found the meat more sweet than what I wanted and without the zing of the vingear.I also added liquid smoke to the roast before cooking since I was not smoking it. I cooked mine for 8hrs on low in the crock pot with 1/2 the sauce + and then pulled the meat out to cool. I drained the sauce which has a good amount of oil from the fat. After, shredding the meat- it most fell right off the bone, I put the meat back in the crock pot and pour the remaining sauce over. I will definitely make again, but will add more than 1 cup of vinegar as so many reviewers mentioned. I think it really depends on how sweet you like barbeque. I am giving the recipe 5 stars because I think if I had followed the recipe, it would have been closer to what I wanted :) Thanks! It was so moist and flavorful!

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