East Carolina Pulled Pork Barbecue
East Carolina Pulled Pork Barbecue
  • 1 boneless pork shoulder (about 4 to 41/2 pounds)
  • 4 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1½ cups light brown sugar
  • ¼ cup paprika
  • 3 tablespoons extra-virgin olive oil
  • Coleslaw
  • one bag shredded coleslaw (found in the salad section)
  • tablespoon yellow mustard
  • cup mayonnaise
  • ¼ cup sour cream
  • ½ lemon, juiced
  • tablespoons red wine vinegar
  • teaspoons sugar
  • teaspoons of celery seeds
  • Mix Together and chill
  1. Preheat oven to 325 degrees F.
  2. Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork.
  3. Place pork in the large dutch oven and cover with lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.
  4. Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.
  5. Serve on hamburger buns topped with BBQ sauce and cole slaw.
Recipe by Baked in the South at https://bakedinthesouth.com/2020/03/east-carolina-pulled-pork/