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Wednesday, May 21, 2014

Eastern North Carolina Chopped BBQ Pork


  • 6-8 lb - Bone in Boston Butt
  • 4 TBS - Salt
  • 4 TBS - Black Pepper
Sauce Ingredients
  • 1 Cup - Apple Cider Vinegar
  • 1/2 Cup - Water
  • 2 TBS - Brown Sugar
  • 2 TBS - Red Pepper Flakes
  • 1 tsp - Salt
  • 1 tsp - Black Pepper
  • 1 tsp - Cayenne Pepper
Sauce Directions
  • Combine all ingredients shake well in an airtight container.  Can be used immediately or for best results, let sit over night.
  • Combine salt and pepper and very liberally rub entire Boston Butt.
  • Set up grill or smoker for indirect cooking with 8-10 small hickory or apple wood chunks.
  • Put butt on indirect side of the grill or smoker fat side down.
  • Cook in the 250º range (+/- 10-15º) for approximately 2 hours per lb or until the butt reaches 195º and the meat probe slides in and out easily.
  • Double wrap in foil, wrap in a clean bath towel and place into a dry cooler for 1-4 hours.  The longer the better and as long as the cooler is not opened it will stay hot for a long time.
  • Unwrap, pull meat apart discarding any excess fat.
  • Finely chop with a knife or cleaver.
  • Toss pork in as much sauce as you prefer. I used 3/4 of the jar.


  1. Wonderful recipe and it Works thanks much for sharing

    1. Thank you for giving it a try! Glad you enjoyed!