How To Smoke Pulled Pork In North Carolina

Smoking Pulled Pork the North Carolina Way

Smoking pulled pork is a time-honored tradition in North Carolina, where barbecue is more than just a meal—it’s a way of life. If you want to experience the authentic flavors of North Carolina barbecue, then learning how to smoke pulled pork the North Carolina way is a must. Here’s a step-by-step guide to help you achieve that perfect smoky, tender, and flavorful pulled pork.

Choosing the Right Cut of Meat

When it comes to smoking pulled pork, the cut of meat you choose is crucial. In North Carolina, the preferred cut for pulled pork is the pork shoulder, also known as the pork butt. This cut is marbled with just the right amount of fat to keep the meat moist and flavorful during the long smoking process. Look for a pork shoulder with a good layer of fat on the outside for the best results.

Preparing the Pork

Before you start smoking the pork, it’s important to properly prepare the meat. Begin by trimming any excess fat from the surface of the pork shoulder, leaving just enough to enhance the flavor and juiciness of the meat. Next, apply a generous amount of dry rub to the pork, ensuring that every inch of the meat is coated with the flavorful blend of spices. The dry rub typically includes ingredients such as paprika, garlic powder, onion powder, black pepper, and brown sugar, which come together to create a perfect balance of savory and sweet flavors.

Mastering the Art of Smoking

Smoking the pork is where the magic happens. In North Carolina, traditional barbecue pits are often used to impart that signature smoky flavor into the meat. If you’re using a smoker, aim for a temperature of around 225-250°F and allow the pork to smoke low and slow for several hours. The key to achieving tender, juicy pulled pork is patience. During the smoking process, you can use hickory or oak wood to infuse the meat with that authentic smoky essence that North Carolina barbecue is known for.

Reaching the Perfect Internal Temperature

As the pork shoulder slowly smokes, it’s important to monitor its internal temperature. The ideal temperature to aim for is around 195-205°F. At this stage, the collagen in the meat will have broken down, resulting in that sought-after tenderness that makes pulled pork so irresistible. Use a meat thermometer to ensure that the pork has reached the perfect temperature before proceeding to the next step.

Shredding and Serving

Once the pork has reached the desired internal temperature, it’s time to take it off the smoker and let it rest for a while. This allows the juices to redistribute, ensuring that each bite is as succulent as possible. When the pork has rested, use two forks to shred the meat into delectable, melt-in-your-mouth strands. Serve the pulled pork on a platter, and don’t forget to offer a side of North Carolina-style barbecue sauce for that perfect finishing touch.

Mastering the art of smoking pulled pork the North Carolina way takes time and practice, but the results are well worth the effort. By following these steps and paying homage to the time-honored traditions of North Carolina barbecue, you’ll be able to savor the true essence of this beloved Southern culinary tradition.