North Carolina-Style Barbecue

High Cotton Food Styling & Photography
  • Yield: 15 servings


1-- (5- to 7-pound) Boston butt pork roast
1tablespoon paprika
1tablespoon light brown sugar
1tablespoon coarse salt
1tablespoon freshly ground black pepper
1teaspoon white pepper
1teaspoon garlic powder
1teaspoon dry mustard
6cups hickory wood chips, soaked in water for at least 1 hour
Eastern North Carolina-Style Barbecue Sauce:
1 1/2cups cider vinegar
1 1/2cups distilled white vinegar
1tablespoon sugar
1tablespoon red pepper flakes
1tablespoon freshly ground black pepper
1tablespoon kosher salt
1tablespoon hot sauce


  1. Remove pork from refrigerator 1 hour before cooking. Set up grill for indirect cooking. Oil grate.
  2. Mix paprika, brown sugar, salt, black and white peppers, garlic powder, and mustard. Rub all over pork.
  3. Put 1 cup wood chips in tour gas grill’s smoker box or sprinkle over the charcoal. Cover grill until smoke appears from vents. Put pork on grill away from heat, cover, and turn gas burners to low or, for charcoal, close vents almost completely. Every hour, add more chips and, for charcoal, about 10 briquettes. Your grill’s temperature should be about 275F to 300F. Cook until pork registers 175F to 180F on an instant-read meat thermometer. This will take 4 to 7 house. The longer it takes, the better the smoker flavor, so don’t hurry it up.
  4. To prepare sauce, combine all ingredients in a medium bowl. Use immediately or store in an airtight container, where it will keep up to 2 months at room temperature.
  5. Let pork rest 20 minutes. Remove any skin and excess fat. Pull off meat in chunks. The browned outside meat is considered a prize. Chop or shred meat, then add 1 cup sauce, tossing with your hands. Serve with remaining sauce on the side.
Recipe reprinted with permission from Fred Thompson's Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America's Backyard (Taunton Press, 2007).

Nutritional Info *per serving

  • Calories 155
  • Fat 6g
  • Cholesterol 61mg
  • Sodium 968mg
  • Carbohydrate 3g
  • Fiber .5g
  • Protein 18g