North Carolina Pulled Pork BBQ Sandwiches Recipe | Yummly
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North Carolina Pulled Pork BBQ Sandwiches

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North Carolina Pulled Pork BBQ Sandwiches

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Cooking this roast long and slow makes for a tasty, tender sandwich. Top the sandwich with some coleslaw for a crunchy, cool contrast. Have your favorite side dishes and some cold watermelon for dessert.


  • 5 1/2 lb. boneless blade pork roast
  • 2 cups cider vinegar
  • 1/4 cup brown sugar (packed)
  • 1 Tbsp. red pepper flakes (crushed)
  • 1 Tbsp. worcestershire sauce
  • 1 tsp. salt
  • hot pepper sauce (to taste)
  • 12 hamburger buns (split and toasted)
  • coleslaw (optional)
  • 4 cups snack chips (wood, use hickory or oak for best flavor)
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    1. In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside.
    2. At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. Rub meat with salt and black pepper. In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the drained wood chips over the coals. Place meat on grill rack over drip pan. Cover and grill about 4 hours or until meat is very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips and hot water every 1 to 1 1/2 hours. Remove meat from grill; cover with foil and let stand for 20-30 minutes. Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. If desired, top meat with coleslaw. Serve remaining sauce on the side.
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