Grammy's Kitchen · Pulled Pork · North Carolina-Style Pulled Pork
One of 176 pulled pork recipes we measured
It ranks #1 of 176 for gravy quality among the pulled pork recipes we compared. 46 cooks on www.thespruceeats.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.
| this recipe | typical | |
|---|---|---|
| aromatics | 0% | 0% |
| acid | 45% | 0% |
| sweetener | 1% | 6% |
| salt | 0% | 0% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 717 g | 3 cups cider vinegar |
| 12 g | 1 tablespoon sugar |
| 7 g | 1 tablespoon crushed red pepper |
| 6 g | 1 teaspoon salt |
| 1 g | 1/4 teaspoon ground black pepper |
| 1588 g | 1 (3 1/2-pound) boneless pork shoulder (or pork butt) |
| Kosher salt (to taste) | |
| Black pepper (to taste) |
Method: 9 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just remember there are two ends of NC BBQ. Eastern NC and Western NC styles. East is strictly vinegar and red pepper for the sauce, salt and black pepper on the meat. (maybe a pinch of brown sugar)West is the one with ketchup in the sauce (nothing more to say” — a cook
“I can't wait to try this!” — a cook