Carolina-Style Pulled Pork

Carolina-Style Pulled Pork
Staff Writer
Brother Jimmy's BBQ

Featured in the classic barbecue joint Brother Jimmy's cookbook, Brother Jimmy's BBQ, this is a classic Carolina-style pulled pork recipe, featuring a dry rub made with granulated garlic, cayenne pepper, dried thyme, and basil. This recipe is traditionally smoked, but an oven will do just the trick if you're looking to get it done indoors. 

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15
Servings
122
Calories Per Serving
Deliver Ingredients

Ingredients

For Brother Jimmy's Dry Rub

  • 2 Tablespoons dried rosemary
  • 1/4 Cup fennel seeds
  • 3/4 Cups Lawry's seasoned salt
  • 2 3/4 Teaspoons granulated garlic
  • 5 Teaspoons cayenne pepper
  • 1 1/2 Teaspoon dried thyme
  • 1/4 Cup crushed red pepper flakes
  • 2 Tablespoons ground dried sage
  • 1/4 Cup dried basil
  • 1/2 Cup dried mint
  • 2 1/4 Teaspoons ground white pepper
  • 4 1/2 Teaspoons ground black pepper

For the Eastern Carolina BBQ Sauce

  • 1 1/2 Cup white vinegar
  • 1/2 Cup water
  • 1 1/2 Teaspoon cayenne pepper
  • 1 1/2 Teaspoon crushed red pepper flakes
  • 1 1/2 Teaspoon dark brown sugar
  • 3/4 Teaspoons table salt

For the Carolina-Style Pulled Pork

  • One 6 to 8-pound bone-in pork butt, also called pork shoulder or Boston butt
  • Brother Jimmy's Dry Rub, as needed
  • 1 Cup Eastern Carolina BBQ Sauce, or to taste

Directions

For Brother Jimmy's Dry Rub

In a mortar and pestle or in a spice grinder, coarsely crush the rosemary, taking care not to grind it into a powder. Repeat step 1 with the fennel seeds. Combine all the ingredients in a small bowl and store in an airtight container. Makes about 2 ½ cups.

For the Eastern Carolina BBQ Sauce

Combine all of the ingredients in a lidded container and shake well. Use immediately or store for later use in the refrigerator, where it will keep for months. Shake well before using.  Makes about 2 cups.

For the Carolina-Style Pulled Pork

Generously apply the rub to the pork, patting it all over the surface of the meat.

Prepare your smoker or grill for barbecuing, using indirect heat setup with a drip pan in place. Preheat the grill to 220 degrees. Pour some water in the drip pan and place some presoaked wood chunks or a packet of presoaked wood chips directly on the hot coals. Just before you’re ready to cook, oil the hot grate, Place the pork on the grate and cook, covered, for 6 to 8 hours, until the internal temperature is 175 degrees to 185 degrees. Some smokes cook hotter or more efficiently than others, so the exact cooking time will vary. After 6 hours, start checking the temperature.

Remove the pork from the smoker and let it rest for about 15 minutes. Once the pork has rested, get ready to start pulling. First, remove the blade bone (simply tug it out). Pull apart the larger pieces of meat and put them in a large bowl. Try to remove as many of the large pieces of fat as you can and discard them.

Once all the meat is in the bowl, break it apart into smaller pieces. Add the Eastern Carolina BBQ Sauce and mix it all together to incorporate.

Nutritional Facts

Total Fat
4g
6%
Sugar
6g
7%
Saturated Fat
1g
4%
Cholesterol
15mg
5%
Carbohydrate, by difference
15g
12%
Protein
7g
15%
Vitamin A, RAE
63µg
9%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
68µg
76%
Calcium, Ca
172mg
17%
Choline, total
5mg
1%
Fiber, total dietary
5g
20%
Folate, total
25µg
6%
Iron, Fe
7mg
39%
Magnesium, Mg
59mg
18%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
69mg
10%
Selenium, Se
4µg
7%
Sodium, Na
296mg
20%
Water
30g
1%
Zinc, Zn
2mg
25%

Pulled Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pulled Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.