North Carolina-Style Pulled Pork Sandwiches Recipe | Yummly
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North Carolina-Style Pulled Pork Sandwiches

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North Carolina-Style Pulled Pork Sandwiches

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Recipe courtesy of Elizabeth Karmel and adapted from Taming the Flame: Secrets to Hot-and-Quick Grilling and Low-and-Slow BBQ, John Wiley & Sons, April 2005


  • 9 lb. pork blade roast (OR untrimmed end-cut pork shoulder roast)
  • kosher salt
  • black pepper
  • olive oil
  • 3/4 cup barbecue sauce (Lexington-Style Vinegar - ingredients below)
  • 2 cups cider vinegar
  • 1 Tbsp. kosher salt
  • 1 Tbsp. white pepper
  • 1 Tbsp. red pepper flakes (the more flakes, the hotter the sauce)
  • 2 Tbsp. sugar
  • 1/4 cup brown sugar
  • 1/2 tsp. black pepper
  • 1/2 cup ketchup
  • 1 head green cabbage (chopped)
  • hamburger buns
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    1. Prepare either a charcoal or gas grill for indirect cooking.
    2. Remove pork from wrapper. Do not trim any excess fat off the meat; this fat will naturally baste the meat and keep it moist during the long cooking time. Brush pork with a thin coating of olive oil. Season with salt and pepper. Set aside on a clean tray until ready to cook.
    3. Before placing the meat on the grill, add soaked wood chips. Place chips directly on white-gray ash briquettes or in the smoking box of your gas grill. If using a charcoal grill, you will need to add charcoal every hour to maintain the heat.
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