Living in North Carolina you have to choose sides — for bbq sauce, but there is no debate that pork is king!
Pork is king in the south, and the secret to really good pulled pork is cooking it low and slow. Whether it’s a rack of ribs in the oven, in a smoker or a Boston butt in your crock pot, slow cooking it is key. You’ll thank us for this later.
Prep time: 5 minutes
Cook time: 6 hours
Serves: A whole butt can weigh in at 10 pounds, which yields enough pork for around 30 sandwiches.
WHAT YOU’LL NEED
FOR THE PORK
- 1 Boston Butt (pork)
- 1 Can of Cola (whatever brand you fancy)
- TBSP dried crushed red pepper flakes
- Optional: Rub seasonings like cumin, paprika, onion powder, brown sugar, garlic powder
FOR SANDWICHES
- Rolls
- BBQ Sauce
- Coleslaw
- Pickles
WHAT TO DO
Put pork in a slow cooker (crock pot) and pour over the can of cola. Message Rub seasonings directly on the butt (if using a rub) and sprinkle on some red pepper flakes. Cover and cook on low heat for at least 6 hours. When fall apart tender, remove from slow cooker and place on platter. Use a fork to pull it to pieces (this is where the “pulled pork” part comes from). Put on rolls with BBQ sauce and coleslaw and enjoy!
SECRET INGREDIENT
Since you aren’t actually smoking the pork, a can of cola will tenderize the meat and make super succulent and melt in your mouth.
BEST BBQ SAUCE
You may have a favorite, but the go-to for this recipe is always Sweet Baby Rays ® original, but you can’t go wrong with any sauce you choose. The Sauce is the Boss! ®
THE GREAT DEBATE
North Carolina is a state divided… by its barbecue. And you can’t straddle the fence, you have to choose a side. This is an ongoing feud!
In North Carolina, eastern–style N.C. barbecue is known for its vinegar base and peppery bite, which makes it lighter — and spicier — and a little bit healthier is than its western counterpart. Western-style, sometimes referred to as “Lexington style” barbecue, features a rich, sweet sauce typically made with butter, sugar and ketchup.. Notice we didn’t say barbecue sauce, because in this state barbecue and the sauce are considered one and the same (and its always pulled pork). See more here.
IT’S NOT REALLY A BUTT
I know, it makes no sense… why is it called a butt if it’s from the shoulder? Find out why here.
MAKE IT AHEAD
Pulled pork holds well in the fridge for 4 to 5 days, so you can make this the night before, or you can easily save leftovers in the fridge. Some believe it actually gets better after a day or so in the fridge. We’ll leave that up to you to decide.
GREAT BETWEEN TWO BUNS
Seriously. this pulled pork on a Kaiser roll topped with coleslaw is the only way to go (unless of course you don’t like coleslaw). This recipe makes a heap, so big game day party? No problem! Hint: scrape up any bits and pieces and add them to your baked beans.
PICKLES? PERHAPS
There are some killer kosher sliced dill pickles in the refrigerator section of local OBX grocery stores. You can add them to the sandwich or on the side. Either way, they add that added vinegar if you’re still undecided on which side to choose… Eastern North Carolina sauce or Western.
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