Eastern North Carolina Pulled Pork


  • Rath Farms Pork Shoulder/ Boston Butt Roast
  • Spicewalla Carolina BBQ Rub (Sold at RFCS)
  • Meat Mitch Yellow Brick Road Sauce (Sold at RFCS) or Yellow Mustard
  • Lillie’s Q ENC Sauce
  • Brown Sugar
  • Apple Cider Vinegar
  • Water



1. Preheat Your Smoker to 225 degrees.

2. Score the Top of the Roast with Your Butcher’s Knife.

3.Lightly Coat Your Roast in Yellow Brick Road Sauce or Yellow Mustard as a Binder before generously rubbing with Spicewalla Carolina BBQ Rub and a Sprinkling of Brown Sugar to Taste. Work the Mixture into the Meat making sure to get down into the cuts you made with your knife.

4. Place the Roast in the Smoker and Begin Smoking for Approximately 2 Hours Per Pound of Meat.

5. Fill a Small Spray Bottle with a Mixture of Apple Cider Vinegar (1/3) and Water (2/3) and spritz the roast periodically during your smoke to keep it moist.

6. Remove the Roast from the smoker when the Internal Temperature Reaches 200 degrees.

7. Use a Pair of Meat Claws to Shred the Pork Roast and Toss the Meat in Lillie’s Q ENC Sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *