Way to Smoke Carolina Style BBQ
The best Carolina style BBQ is cooked on a Pellet Grill using a good quality wood pellet. I use a pellet blend most of the time when I am cooking for a larger crowd, like when guests are coming over.
If I am cooking something like a smaller pork shoulder just for myself or immediate family I might use applewood pellets for some added flavor.
All the best Carolina Style BBQ is smoked and uses a great BBQ sauce.
North Carolina Pulled Pork
Pork is an excellent meat. Before you eat any pork, make sure you know what kind of pork it is. West North Carolina style barbecue is made by smoking a whole pig over hickory wood. East North Carolina style barbecue is typically made using a shoulder or a pork butt.
Carolinians are very picky about what goes into their barbecue sauce. For my East North Carolina purists you need a vinegar base and apple cider vinegar at that. Most people also use pepper flake for added spice and kick.
Western North Carolina cooks may include some ketchup in their sauce but the prize winning state wide BBQs are always vinegar based sauces, without ketchup.
Now South Carolina BBQ is similar but they prefer a yellow mustard based sauce or even a slightly white mustard sauce.
Tips for the Best Pulled Pork
Pulled pork is a good easy meat to smoke up. But here are some tips you will want to keep in mind when making your own Carolina pulled pork. Don’t forget to sauce. This butt isn’t wrapped or covered, so the regular saucing with a brush is recommended during your smoke cook. Keep that basting sauce on hand and use often.
Pork butt is an inexpensive cut of meat that takes a long time to smoke. You should always use a thermometer to make sure your meat is cooked properly. For smaller meals you can use pork shoulder as well.
Pork should also have at least a light rub added after marinating in some sauce. The rub will give you some nice darker edges, and boost the flavor profile. I do not recommend heavy rubs since you are going to pull the pork.