North Carolina Pulled Pork BBQ Sandwiches

  • 5 – 5 1/2-lb boneless pork shoulder roast
  • 2 c cider vinegar
  • 1/4 c packed brown sugar
  • 1 T red pepper flakes
  • 1 T Worcestershire sauce
  • 1 t salt
  • Hot pepper sauce (to taste)
  • 10 to 12 hamburger buns (spit and toasted)
  • Coleslaw (optional)
  • 4 c wood chips (use hickory or oak chips for the best flavor)

BBQ Sauce:

  1. In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce.
  2. Divide sauce into two portions; set aside.


  1. Note: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using.
  2. Rub meat with salt and black pepper.
  3. Preheat the grill to medium heat.
  4. Add 1/2 inch hot water to drip pan.
  5. Sprinkle half of the drained wood chips over the coals.
  6. Place meat on grill rack over drip pan.
  7. Cover and grill about 4 hours or until meat is very tender.
  8. Remove meat from grill; cover with foil and let stand for 20-30 minutes.
  9. Using a fork, shred meat into long, thin strands.
  10. Pour sauce over shredded meat; toss to coat.
  11. Serve on toasted buns.