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Eastern North Carolina Pulled Pork

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Pork/ham Sauces


  • 2 tb Salt
  • 2 tb Sugar
  • 2 tb Brown sugar
  • 2 tb Cumin
  • 2 tb Chili powder
  • 2 tb Black pepper
  • 1 tb Cayenne pepper
  • 1/4 c Paprika
  • 3 c Apple cider vinegar
  • 3 c Water
  • 1/3 c White sugar
  • 3/4 c Brown sugar
  • 2 1/2 tb Salt
  • 1/4 c Black pepper
  • 1 tb Cayenne pepper
  • 3 tb Paprika (Hungarian is best)
  • 1 tb Dry mustard
  • 1 c Worcestershire sauce
  • 6 lb Pork picnic shoulder roast or Bostom butt (up to 10)


Mix rub ingredients together and store in a tightly sealed jar. Recipe makes enough for about 3 roasts.
Rub spice mixture on the meat the night before smoking. Place meat in Ziploc freezer bag and let it sit overnight in the refrigerator.
Remove the meat 1 hour before going into smoker and let it come to room temperature.
Mix sauce ingredients well and bring to boil and then simmer for 2 hours.
Prepare smoker and pace meat on grill of smoker. Smoke pork at 220-240F for about 1 1/2 hours per pound. Mop every hour with sauce. Turn roast over every 2 hours or so.
Here is when Danny Gaulden takes out his pork shoulders:
For a tender, easy to slice roast- out of pit at 180F internal For a tender, easy to slice, pullable roast- out of pit at 185F For a tender, easy to pull roast- out of pit at 190F
Remove roast from smoker and let stand for 15 minutes. Slice or pull off meat in strips and separate from fat.
For pulled-pork sandwiches, chop the meat. Spoon some of the sauce onto a fresh split bun/roll. Heap on meat and spoon on more sauce over meat.
Serve with coleslaw on the sandwich or on the side.
Recipe by: Unknown but by Bill Wight
Posted to bbq-digest V5 #519 by on Sep 9, 1997