North Carolina’s pulled pork is a traditional barbecue dish that is made by slow-cooking a pork shoulder or Boston butt over low heat for several hours. The meat is seasoned with a dry rub, typically made up of ingredients such as brown sugar, paprika, cayenne pepper, and salt. After the pork is cooked, it is pulled or shredded and mixed with a vinegar-based sauce. The sauce typically includes ingredients such as apple cider vinegar, ketchup, brown sugar, and spices. The pulled pork is often served on a bun and topped with coleslaw. It is a popular dish in the state of North Carolina, and is often served at barbecue restaurants and events.

Ingredients:

5-6 lb pork shoulder or Boston butt

2 tbsp brown sugar

2 tbsp paprika

1 tsp cayenne pepper

1 tsp salt

1/2 cup apple cider vinegar

1/4 cup ketchup

2 tbsp brown sugar

1 tsp ground black pepper

1 tsp of optional red pepper flakes

50 ml of chicken broth

Step-by-step cooking instructions of North Carolina’s Pulled Pork:

Step-1 Mix together the brown sugar, paprika, cayenne pepper, and salt in a small bowl to make the dry rub.

Step-2 Rub the dry rub all over the pork shoulder or Boston butt, making sure to cover all sides.

Step-3 Preheat your grill or smoker to 225°F.

Step-4 Place the pork on the grill or smoker and cook for 6-8 hours, or until the internal temperature reaches 195°F.

Step-5 While the pork is cooking, mix together the apple cider vinegar, ketchup, brown sugar, black pepper, and red pepper flakes (if using) in a medium saucepan.

Step-6 Bring the sauce to a boil, then reduce the heat and let it simmer for 15 minutes.

Step-7 Once the pork is done cooking, remove it from the grill or smoker and let it rest for 10-15 minutes.

Step-8 Using two forks or your hands shred the pork into small pieces.

Step-9 Stir in 1/2 cup of the sauce into the shredded pork, add chicken broth and mix well.

Step-10 Serve the pulled pork on buns and top with coleslaw and additional sauce, if desired.

Nutritional value of North Carolina’s Pulled Pork:

As North Carolina’s Pulled Pork is a recipe that primarily consists of Pork shoulder or Boston Butt, its nutritional value would be similar to that of the meat itself. Here’s a breakdown of the nutritional information per 4 oz (113 g) serving of cooked pork shoulder:

1	Calories: 250
2	Fat: 19 g
3	Saturated fat: 7 g
4	Cholesterol: 85 mg
5	Sodium: 75 mg
6	Carbohydrates: 0 g
7	Protein: 21 g

Background History of North Carolina’s Pulled Pork:

North Carolina is home to some of the best pulled pork in the US. The history of this delicious dish dates back to colonial times when pigs were raised for their meat rather than their lard, which was used mainly in baking and cooking.

After the American Revolution, pork became more popular due to its high-quality protein and low cost. In fact, it was such a common staple that farmers developed various methods of smoking or slow-cooking pork so that it would be tender and juicy.

Today, North Carolina’s Pulled Pork is renowned all over the country for its unique flavor profile and mouth-watering texture. It can be served as a main course or appetizer, but most often it’s enjoyed as part of barbecue gatherings where people savor every bite!

	Advantages of North Carolina’s Pulled Pork:
1	The state is known for its traditional, vinegar-based barbecue sauce, which gives the pork a unique and tangy flavor.
2	Slow cooking the pork over wood smoke infuses it with a rich, smoky taste.
3	Pulled pork is versatile and can be served in a variety of ways, such as in sandwiches or as a topping for Mac and cheese.

	Disadvantages of North Carolina’s Pulled Pork:
1	Preparing pulled pork can be time-consuming and requires a significant amount of attention to ensure it cooks properly.
2	The traditional method of cooking pulled pork over wood smoke can be difficult for some home cooks to replicate.
3	The vinegar-based barbecue sauce used in North Carolina may not be to everyone’s taste.

Alternate of North Carolina’s Pulled Pork:

1	Research other traditional BBQ meats that are popular in North Carolina and the surrounding regions. Examples include brisket, ribs, and chicken.
2	Learn about the cooking methods and techniques used for these meats, as well as the seasonings and sauces that are typically used.
3	Try different variations of these meats at BBQ restaurants or by making them at home. Take note of the flavor profile, texture, and overall quality of the meat.
4	Compare the alternate meats to North Carolina’s pulled pork. Consider factors such as the type of meat used, the cooking method, and the seasoning and sauce used.
5	Research and try other non-BBQ traditional meals from North Carolina like fried chicken, catfish, or Low country boil.
6	Reflect on the similarities and differences between the alternate meats and other traditional meals from North Carolina and make a decision on which one to serve as an alternate to Pulled Pork.
7	Make any adjustments as necessary and serve the alternate meal with traditional sides, such as coleslaw, macaroni and cheese, or baked beans.

Mostly questions asked about North Carolina’s Pulled Pork:

1: What cut of pork is used for North Carolina pulled pork?

A: North Carolina pulled pork is typically made with a pork shoulder or Boston butt.

2: What kind of wood is used to smoke North Carolina pulled pork?

A: The wood used to smoke North Carolina pulled pork can vary, but hickory, oak, and pecan are commonly used.

3: How is North Carolina pulled pork seasoned?

A: North Carolina pulled pork is typically seasoned with a dry rub or marinade that includes ingredients such as salt, pepper, paprika, brown sugar, and other spices.

4: What kind of sauce is traditionally served with North Carolina pulled pork?

A: A vinegar-based sauce is traditionally served with North Carolina pulled pork. This sauce is made with ingredients such as apple cider vinegar, ketchup, brown sugar, and spices.

5: How is North Carolina pulled pork typically served?

A: North Carolina pulled pork is typically served as a sandwich with coleslaw and sauce on a roll or as a plate with a side of coleslaw, hushpuppies, macaroni salad, baked beans, and french fries.

6: Where can I find North Carolina pulled pork?

A: North Carolina pulled pork can be found at many barbecue restaurants and food trucks throughout the state, as well as at events and festivals.

7: What does Carolina style pulled pork mean?

A: Carolina-style barbecue, especially the Eastern variety seen in North Carolina, entails slow roasting a whole pig that is basted with a spice-and-vinegar concoction as it cooks. While the vinegar tenderizes the meat, the rub gives the pork sweetness and heat.

8: What is the best liquid for pulled pork?

A: Best Liquid for Pulled Pork: In my opinion, chicken broth is the ideal liquid to use in the slow cooker with the pork butt. Beef broth can also be used. While using water would be acceptable, adding broth just gives the meat so much more flavor.

9: What is the secret to pulled pork?

A: The key to the juiciest and most tender pulled pork is to cook the meat for a very long time at a low temperature. After the pork has finished cooking, feel free to stir in your preferred barbecue sauce or other sauces before serving.

10: How long should rub be on pulled pork?

A: A rub needs time to work its culinary magic for the greatest results. How long should a dry rub be left on a steak, chicken, turkey, or piece of pork? Before cooking, let the food sit with the BBQ rub on it for between 15 and 2 hours (or longer if you have the time).