North Carolina-Style Pulled Pork

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.

	this recipe	typical
liquid	9%	0%
aromatics	0%	0%
acid	13%	0%
sweetener	6%	6%
salt	1%	0%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 176 for gravy quality

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

7 g	1 tablespoon mild paprika
9 g	2 teaspoons light brown sugar
3 g	1.5 teaspoons hot paprika
3 g	0.5 teaspoon celery salt
3 g	0.5 teaspoon garlic salt
2 g	0.5 teaspoon dry mustard
1 g	0.5 teaspoon ground black pepper
2 g	0.5 teaspoon onion powder
2 g	0.25 teaspoon salt
3629 g	8 pounds pork butt roast
478 g	2 cups cider vinegar
316 g	1.3333333730698 cups water
170 g	0.625 cup ketchup
53 g	0.25 cup firmly packed brown sugar
30 g	5 teaspoons salt
10 g	4 teaspoons crushed red pepper flakes
2 g	1 teaspoon ground black pepper
2 g	1 teaspoon ground white pepper
907 g	2 pounds hickory wood chips, soaked

Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Among the top 5 meals I've ever made. I'm also a barbecue hound, & this tasted better than anything I've ever had in NC. I went to college in NC, & we ate all kinds of Q, including smoking whole pigs ourselves (I wasn't the cook!). Marinated overnigh” — a cook, 5★

“I never really had good NC pulled pork, so I can't say how it compares to what locals may call authentic. What I can say is that this recipe is tremendously good!!! I smoked a 9 lb pork butt using the rub listed in the instructions. The rub was good but I felt” — a cook, 5★