The trick is to smoke the meat and not make the meat smoke
NORTH CAROLINA PULLED PORK
Date:April 09, 2006 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
North Carolina Pulled Pork
The boneless pork shoulder has been freshly rubbed
The shoulder 3/4 of the way through the 14 hour smoke
Ready to come off the smoker
The pork shoulder after 3 hours wrapped in foil
Pulling the pork. It had a nice deep smoke ring
North Carolina style pulled pork, cole slaw & sauce
The cole slaw was very different & very good
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This recipe from HOW TO GRILLl was for pulled pork using a North Carolina vinegar based sauce. The mop sauce was also vinegar based. The accompanying Coleslaw was a complimentary vinegar based recipe that was a great match for the pulled pork sauce.
HOW TO GRILL: North Carolina Pulled Pork - Page 109