Oct 16
Eastern Carolina Pulled Pork10 Comments

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Guess who is making an appearance on the blog today, the one and only Mr. Dainty Chef. I had absolutely no interest in pulled pork prior to having this version that Blair creates. This is one of my husband’s signature recipes, the one that he won me over with. I am not joking when I tell you this. The priest even mentioned it at our wedding that Blair can make a mean pulled pork sandwich and that it is just one of the many things I love about him.The vinegar sauce is amazing and it has the perfect hint of spiciness. Read on to learn about this recipe from Blair’s perspective…

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Hello Dainty Cheffers, I hope you all enjoy reading the blog as much as I enjoy munching on the recipes. Today, Krissy has given me permission to guest blog about one the recipes that is near and dear to my heart: the Eastern Carolina Pulled Pork Sandwich. Growing up in Chapel Hill, North Carolina, I was surrounded by Eastern Carolina pulled pork sandwiches. They are served at football games, festivals, cookouts — so they always remind me of a good time. What differentiates the Eastern Carolina Pork from other BBQ recipes is the vinegar-based sauce that soaks into the pork. Though I eat mine topped with coleslaw and a little bit of BBQ sauce, the vinegar-based sauce provides all the flavor you’ll need to make this pork the star of your sandwich. Oh, and its easy to make for large groups.

I wanted to mention that I have to give credit to my buddy Ben, a fellow displaced southerner, for the preparation of the pork, and credit to allrecipes.com for the authentic eastern carolina vinegar-based sauce. So, here it is:

Eastern Carolina Pulled Pork

For the sauce:
1 cup white vinegar
1 cup apple cider vinegar
1 tbsp. brown sugar
1 tbsp. cayenne pepper
1 tbsp. tabasco
1 tsp. salt
1 tsp. ground black pepper

Prepare the sauce by mixing all the ingredients together, this should be done in at least one day in advance.

For the rub:
boneless or bone-in pork shoulder (boston butt)- we usually get a 3 to 5 lb. cut

Rub it on all sides with a mixture of paprika, salt, cayenne pepper, chili powder, and old bay. Stick it in the oven at 225 for 14 hours. Let it cool for about 20 minutes then take 2 forks and pull the meat apart, it will shred easily. Toast buns of your choice, serve with coleslaw on top.

*updated with a new photo, originally from June 6, 2011

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10 Responses to Eastern Carolina Pulled Pork

  1. YUM! this looks so good! I found your blog while blog hopping and i LOVE it! I am your newest follower and would love it if you would check out my blog and follow me too! Thanks!
    -Nikki
    http://chef-n-training.blogspot.com/

  2. Jessy says:

    This looks really yummy! I am a huge fan of Carolina Style BBQ. I love that your hubby helped write your post, thats love! :)

  3. Maryanna says:

    Yum! I loved vinegar-based sauces.

  4. J&N says:

    This looks amazing – I’m going to try it this weekend!!

  5. Sharon says:

    Yum! I’m from NC but live in Chicago now. I miss Eastern NC BBQ! I will have to give this recipe a try when I’m feeling homesick. Thank you for sharing!

  6. Anonymous says:

    Hi, Can you cook the pork in a crockpot instead?

  7. Krissy says:

    I am not sure if a crockpot would give the same effect. I know my in-laws have done it, and it was delicious, but a little dry. The meat cooking overnight really allows it to become tender and shred easily. Make sure you have enough liquid in the crockpot. Have you seen my recipe for Root Beer Pulled pork? Those are done in the crockpot.

  8. Eddel29 says:

    Love the food! You’re amazing. This menu is fantastic:) It sure will help everyone who’s looking for a perfect menu like this. Thank you for sharing this recipe.

  9. Anonymous says:

    I noticed you say rub the meat with the mixture and bake. When do you apply the sauce to the meat? Do I put it over it before baking or after? Thanks

    • Krissy says:

      Sorry if this was unclear. The sauce is applied right after you shred the meat. The more you use the spicier it will be, save the extra sauce in the fridge for next time!

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