Grammy's Kitchen · Pulled Pork · Carolina Pulled Pork
One of 176 pulled pork recipes we measured
from heygrillhey.com
It ranks #1 of 176 for gravy quality among the pulled pork recipes we compared. 32 cooks on heygrillhey.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.
| this recipe | typical | |
|---|---|---|
| liquid | 20% | 0% |
| aromatics | 0% | 0% |
| acid | 24% | 0% |
| sweetener | 6% | 6% |
| salt | 2% | 0% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2948 g | 6-7 pound bone-in pork shoulder (AKA Boston butt) |
| 23 g | 2 Tablespoons Kosher salt |
| 15 g | 2 Tablespoons coarse black pepper |
| 14 g | 2 Tablespoons smoked paprika |
| 239 g | 1 cup apple cider vinegar |
| 240 g | 1 cup beer |
| 16 g | 1 Tablespoon Worcestershire sauce |
| 5 g | 2 teaspoons red pepper flakes |
| 478 g | 2 cups apple cider vinegar |
| 355 g | 1 1/2 cups water |
| 136 g | 1/2 cup ketchup (omit for a more authentic East North Carolina sauce) |
| 53 g | 1/4 cup brown sugar |
| 36 g | 2 Tablespoons salt |
| 7 g | 1 Tablespoon black pepper |
| 7 g | 1 Tablespoon red pepper flakes |
Method: 6 steps, published by heygrillhey.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“As a child, I grew up in the Piedmont area of NC, before moving to the east coast of NC, I have tried many different recipes before landing on this one, and not only was it extremely easy to make, the finished product tasted just like memories. It was the best” — a cook
“I am in my first hour of cooking in a “tube” smoker vertical chamber smoker vs. a horizontal smoker). Cooking a 7 lb. Boston Butt with shoulder. Cooking the pork in the top chamber with a pan of water and beer mixture in between the heat source and the meat. T” — a cook