Carolina Pulled Pork

Chef Tom fires up the Kamado Joe Classic III Ceramic Grill for this charcoal and pecan wood smoked Carolina Pulled Pork, mopped in a vinegar and tomato based sauce, in the Lexington style. ► PRINT RECIPE: www.atbbq.com/thesauce/caroli...
RECIPE COOKED ON: www.atbbq.com/kamado-joe-clas...
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00:00 Carolina Pulled Pork
00:20 Fire up the grill
01:13 Trim up the pork butt
02:45 Season the pork butt
04:58 Move the pork butt to the grill
05:26 Put together the mopping sauce
06:37 Baste the pork butt
08:44 Pull off the pork butt
09:30 Begin to shred the pork
10:38 Plate up the pork
10:58 Grab a taste
11:37 Like and subscribe

[@miklomouse7255]

As a videographer, I'd just like to point out the video production is on point. No music necessary just a dude making some pulled pork. Watched the whole thing. Love just hearing the natural sounds instead of music blasting. Very different experience.

[@gironic]

I made this last night for the neighbors. I'm never cooking pulled pork any other way. This was amazing. Not a single scrap was leftover.

[@SlugPalace]

I dont know man, if this dude is a real chef why didn't he slap the meat once through out the whole video

[@brysonmcintosh8]

1:14

[@thecheesefword1848]

@@brysonmcintosh8 checks out.. he's legit

[@Paintplayer1]

@@brysonmcintosh8 damn, he stands corrected haha

[@duaner.962]

Maybe not a booty man, but a boobie guy.

[@jonnylemonjello3719]

you know, I would normally agree, but then he used the meat as a mop to mop up the felled seasoning, and he also rubbed it more tenderly than most guys rub their wives, plus, look at his beard

[@ArthurEbing]

"This bark has some woof to it" - Chef Tom 🤣

[@CharlieSmithv2]

I love when Chef Tom has that grin on his face when he takes a bite and knows he hit it. I get so jealous

[@cupnt6724]

Me too

[@santacloss9563]

Just tried this exactly. This is the only way I’ll do pulled pork now. Amazing flavor and textures. Thanks Chef Tom 👏🏻👏🏻

[@Jay_Ayo]

My excited 😜 face when i see the YT notification that says Chef Tom has a new video out.... 😀

[@socaljake562]

Im not the only one whos mouth was salivating and mimicked that first bite with him right?... Yeah, Didn't think i was.

[@DinnerHighFive]

My goodness, that looks amaze! Love the simplicity of the TX Rub on pork. The choice to just serve on white bread...respect. This is all about the pork.

[@HeavyMetalMike]

At 7:03 he was clearly going to pinch off a little bark for a taste, until he remembered he was being filmed.

[@marcuspullan1142]

Do ya blame him?

[@jumapelljohn3958]

The Carolina's know how to do pulled pork. I love it.

[@GreenLemonKidsClub]

I cooked this today. Taking it past a good dark brown to close on black all over had me nervous but I heard the voice of Chef Tom telling me it'll be ok. I took the shoulder into the kitchen to pull and my wife was there, looking at me with raised eyebrows as if I'd destroyed the meat. I'll be honest, at that point, I couldn't hear Chef Tom anymore ... it was just a sad, lonely silence. I cut the crust off, our dog came running into the kitchen. I started pulling the very juicy meat, my daughter came running into the kitchen, followed very closely by her mum who couldn't stop herself picking at it. I don't know how safe it will in the refrigerator overnight and if there will be enough for tomorrow's bbq! Thanks Chef Tom :) xx

[@jerrytwin]

Looks amazing!!!!! Love the bark!!👏🏾👏🏾👏🏾

[@Guitargate]

I mean. Chef Tom. I’m ready. Into it and READY.

[@thehungryhussey]

Nice looking Q friend. Funny story, I'm from Lexington/Thomasville area. It wasn't until I was in my 20's before I knew what "pulled pork" was. In the area, it's just called BBQ. It's really good too to cook a whole shoulder (with the picnic) like they do in Lexington. Picnic has some lean meat (white lean) that I love mixed in well. Loving your channel!

[@mattmulvihill]

Hey it’s hungry hussey! I’m subbed to your channel also. Same thing for me, I live in Charlotte (not a bbq town) but went to ECU in Greenville nc. I had no idea that b’s and the skylight inn were both legendary places while I was there

[@phillip4288]

I'm from Lexington as well! Great BBQ.

[@jessefenn5265]

Just did one following this and she came out bloody choice mate! Couldn’t get enough! Cheers!

[@43Disciple]

I started making this exact recipe 3 years ago after watching the video, over time we’ve tweaked the mop just a tad, and good lord it’s the best homemade pulled pork anybody I know has ever had. We have 3 generations of pit bbq on daddy’s side and this pork shoulder has earned a lot of props over those years! Chef Tom’s recipes are always great, there’s always room to add your flare or just follow to a tee, love it!

[@adaniel814]

Love your content guys! Have learned so much. Looks great!!

[@andrewjohnlozicajr66]

I am from Pamlico County North Carolina, raised on Goose Creek Island. When I was 17 moved to a place about 15 miles West of New Bern NC. I've had BBQ from SkyLight Inn ( aka Pete Jones ), Bums, Moores BBQ and Parkers just to name a few and if you have ever been to Pete Jones you'll see pictures of our Presidents who have had his BBQ hangding on the wall with signed autographs. I'm not saying I'm a BBQ expert by know means, but I can tell you 1 thing, Chef Tom has got it dialed in. Pete Jones takes the skin and cuts in up in the meet having little pieces of crackling, but nowhere as hard as store bought. If you ever get a chance Tom, or anyone else for that matter, if you like BBQ, you'll need to stop by Pete Jones. Tom thank you do much for this video. I'm gonna give this a try today as we have a Church Cookout tomorrow and I'm bringing some for my closest brothers in Christ. 1 last thing Tom. Do you think the fat cap could be set aside or somehow used to make like crackling to mix in with the BBQ? I know it would be alot to ask, but could you make a video on that making pulled pork or least tell me what you would do? Thanks a bunch...a true Tarheel Native, AJ

[@lz_377]

There’s something about vinegar based sauces that I am absolutely in love with!

[@phillyblunt138]

That would be vinegar

[@lz_377]

Jamie lol

[@lilrobbie2k]

Then you need to come to Eastern NC... you’d def love it here!

[@temptationonmymind6654]

@@phillyblunt138 lmaooo

[@Razzletazle]

Usually soak my meat in vinegar when making jerky. So good

[@kennyb40]

Nice cook. I'm an NC native, so thanks for the thumbs up regarding what we do. Interesting choice to mop with a thinner version of Lexington/western NC style sauce. I'm from the Piedmont area (middle part of the state), and from there to the coast is where "eastern" style NC sauce reigns supreme. Our sauce is basically white/apple cider vinegar, pinch of salt, pinch of sugar, and red pepper flakes, but it can get much more complex. Lexington/western style basically just adds ketchup to the eastern style. The eastern style is always thin with a very tart taste. It can be quite clear, or quite dark, depending on the amounts of ingredients you add besides the basics. However, when balanced properly with the right amount of sugar and heat via pepper flakes/fresh cut peppers, it is perfection, enhancing, rather then masking the taste of perfectly smoked pork...but, I admit my bias. I suggest you give it a try.

[@ryankursehuston]

Please make a video! I can’t find any authentic eastern style pork videos on YT. I want it straight from a native!

[@kennyb40]

@@ryankursehuston I can certainly endeavor to do so, friend! Would you be offended, however, if I used a pork shoulder/Boston Butt? I don't have the means to smoke a whole hog, which is how we'd traditionally do it in the east. Maybe you've heard of it, but we call those pig pickins, because you pick all of the meat and a good bit of fat from the hog, and either mix into a sauce for a sandwich (with coleslaw, of course), or just eat it straight. People usually pick their own meat straight from the hog! I may not be able to smoke a whole hog, but I can certainly smoke a pork Boston Butt and make a mean and fully authentic eastern style sauce, the recipe for which I'm happy to share!

[@ryankursehuston]

@@kennyb40 wouldn’t be offended in the slightest

[@flyingface]

i feel you boys need to put more love into the bread

[@chix1]

Yeah wtf is that bread lol, 8 hours to land on a sugar sponge from walmart.

[@ryanmcintyre1206]

That looks freaking amazing!!!

[@BehindTheFoodTV]

Man Chef Tom this looks amazing. I've done lots of traditional pork butts but this is enough to make me try Carolina style. Thanks for doing this!

[@ivse9696]

This pulled pork is looking amazing. Perfect job Chef Tom as always 👍👍👍

[@SmokinJoesPitBBQ]

Fantastic looking pulled pork Chef!

[@moderndaypirate8931]

I remembered your video while I was at the store today. The results looked great so I listened to the ingredients list while I was shopping. I prepped the mop sauce in advance! Maybe tomorrow or the following day I'll try it all out!

[@DesertStateNevada]

Im definitely making this, hell yes

[@louisrios3058]

Just followed this recipe and the bark on the pulled pork was amazing🔥 Keep those awesome recipes coming👍🏻

[@chestersmigel8166]

Thank you very much I want to make one like that great job chef

[@RosePigCooking]

Looks great... love that crackling bark

[@BehindTheFoodTV]

Great recipe, Chef Tom! I don't think I've ever seen a bark that amazing - woof is right!

[@pablojpadilla9460]

Looks delicious!! Wow

[@ThriceFan16]

I did this no-wrap mop method on 2 wild boar roasts to ring in the New Year and man was it GOOD! Thank you for this!

[@mike21704]

Wow!!!!! This man knows exactly what to do 👌🏼🔥

[@chrisgelbuda8881]

great video, simple and to the point. tried it. was great

[@judithdipasquale9037]

Dude! That looks amazing

[@KENNEY1023]

Looks amazing

[@jeffsartadventure3634]

First time watching,really like your straight forward presentation. Subbed

[@wrthrash]

I smoked eight 10-12 lb. butts this past weekend as per your previous posts (injections & rubs), my 85 yr. old neighbor said it was the best BBQ he ever had!!! One thing i'd say is to leave on all the fat, no trimming at all, flip over 1/3 of the way in, pull & foil-wrap at the 3/4 mark... and I did a 24 hour apple cider brine for all the butts to start (taxed all the fridge storage, used 5-gallon bucket-sized brining bags from Amazon for every 2 butts, set on trays & no leaks). It was a six-hour cook at 275°.

[@jeffbrown6229]

I just watched this video yesterday and immediately got myself a nice 8 pounder. The mopping sauce stole the show. Amazing!

[@MrStradia]

Definitely my plan for the weekend.

[@danielfinder1090]

I tried this recipe yesterday. Cleaned the pork as he did, it helped reduce some of that non-lean sinew that can be hard to identify when your pulling at the end. Made the mop exactly as he did and ended up with the thickest bark I've ever made. The flavor was spicier than I expected with crushed red pepper being the only source of heat in the mop. It was delicious, the first sandwich I made didn't need sauce the meat was so flavorful and textured. The fat cap rendered down just like in the video and I ended up with excellent crunchy/salty bits to spread throughout the meat. This is definitely my new favorite style of pulled pork. Great job Chef Tom.

[@allthingsbbq]

Good to hear! Glad you liked it!

[@acegh0st]

Here in eastern NC you’d get a real funny look putting tomato-based bbq sauce on your bbq sandwich. It’s slaw or plain! That said, in eastern NC the pork butt is usually chopped up with some of the vinagar/red pepper-based sauce, so it’s super moist and tangy already.

[@steeplebob]

@@acegh0st Here on the West Coast he got a real funny look from me when he poured sauce on there too!

[@8bittimetraveler834]

@@acegh0st Hi. How NC smoked pulled pork differs itself from other pulled pork? Thanks.

[@acegh0st]

@@8bittimetraveler834 Hi! Generally it’s chopped rather than pulled for one thing. Otherwise, the main difference is the sauce. There isn’t a tomato based sauce that’s applied to the pork or even served on the side. Eastern NC sauce is usually made up of apple cider vinegar, red pepper flake, brown sugar, black pepper, and salt. Some people add a vinegar based hot sauce to their sauce as well, like Texas Pete, although that’s generally just supplied as a condiment. The sauce is generally applied to the chopped pork shoulder during preparation, rather than on the side. The final product is a moist, tangy, slightly spicy bbq. Adding a tomato based sauce is sort of seen as sacrilege. In fact it’s not even discussed at all. You should try it! There are plenty of recipes for eastern NC sauces on the internet! Roasting/smoking a whole hog over hardwood coals is another big tradition around here, but that’s a whole other story!

[@tkdhanani]

I smoked 2 pork butts on my YS640s yesterday with with one variation - I spread the meat out since I trimmed it the same way in an attempt to get more bark. I will try a stacked butt next time as I think I could have had more interior meat ratio to bark. Pellets: signature traeger pellets with a smoke tube. Smoked for about 9 hours at 300 degrees. I used my own rub with same spices, chef Tom’s mop recipe in the video and used @lilliesq Carolina sauce. This was AMAZING and a huge family hit. My fat cap was not as robust as the video but got some great crunchy bark and cracklin. My mouth is watering just thing about it. Highly recommend this cook!!!

[@savagespeedtuning]

Made this recipe several times. Never a scrap left. Im watching this at 330am in preparation for the berkshire butt im cooking for my family tomorrow. So hyped! Chef Tom keep it up!

[@allthingsbbq]

Thanks for watching!

[@ToddAndelin]

Loved how you described the fat bottom layer at the end and how you chopped it up and spread it into the meat.

[@Mephitycal]

I stopped by the store today to check it out. They definitely have all things barbecue. I saw Chef Tom in the back and something was cooking outside, but I didn’t have a lot of time so I browsed around and then took off. It was nice to see where all these videos are being shot at.

[@ZachHall]

Literally wanted to try to do this really soon, couldn't find a carolina specific video and then BAM find this in my notifications.

[@RumandCook]

Looks good!

[@CarlVandenberg]

Reminds me of the good ole days, with the exception of it would be a whole pig and their would be a keg (or two) beside the smoker. Oh yeah, and the mop was a real mop. Pig pickins were/are a regular part of summer get togethers and/or fund raisers here in NC.

[@CarlVandenberg]

@Connection Lost It all depends on the size, but yeah a big 'un (200lbs) will take around 24 hours. You're talking about a pretty big crowd (100+) if you're cooking one that big. Get a 100lb hog and start at about 6am and it should be ready about 12 hours later. We'd usually set up the kegs a few hours after getting the hog started so they would be icy cold by around noon. People would start showing up not too long after that.

[@robertvazquez8706]

can wait to try this. Ty bro

[@sniper-go8cf]

When tom pulled that bone he started tearing at the meat like a kid with a christmas gift

[@Kevin_747]

I love my KC bbq too but the Carolina vinegar based sauces and techniques is a delicious and nice change of pace.

[@jamesguralski5156]

Nice! Keep bringing vids! Awesome

[@rabidspatula1013]

I have made this for friends a couple times every summer for a few years. Hands down fave way to make pulled pork. People ask me when I am making it next all the time.

[@TheMerriell]

I'm not much of a pulled pork person, but the way you did this..i will try it, but with hickory wood .. thanks Chef!

[@mattlauffer397]

Made this today in my MES 40 electric smoker! Used Montreal Steak for the rub and mopped with the vinegar sauce you made, turned out amazing!

[@gnarlyishellagnarly]

Thumbs up for suggestions. "Let's be good to one another". Good advice there too.

[@CoastalK]

Such serious bark. niiiiice

[@jimstingily3903]

I’ve been cooking on a green egg for 10 years. I followed this guide for trimming and mop sauce but used a common commercial bbq rub for the seasoning. This was the best butt I have ever made and hardly any residual fat or grease.

[@jeffnatale1084]

another great video Chef

[@nac4965]

great video! bravo!

[@SmokedReb]

I am in love with this charcoal holder and that was incredible. The fat seemed to melt away whenever the knife came near it.

[@norcalniner]

Smokin this right now! Thanks!!

[@norcalniner]

D00d...this is dangerously delicious. Huge hit over here!

[@MitchPlehn]

Just did this on my KJ Kettle Joe and it was AMAZING! Thank you!

[@allthingsbbq]

Glad to hear it! Thanks for watching!

[@BarmizzIe]

Bark is on another level 🔥

[@ManningBuildings]

Looks good! All the way from eastern NC!

[@wellox8856]

Maaan that is looking good

[@bobbyrob2008]

Awesome Cook my man!👍👊🇺🇸

[@223rocks]

Nice job Tom. I grew up in NC. Best BBQ! We often did whole hog for big family reunions. Whole hog is the best in my opinion.

[@timothystinnett7371]

It's good to see ur supporting you fellow bbq youtuber with the killer hogs TX

[@sfgarry]

I followed this Carolina Pork Butt recipe today… OMG no wrap with the Mop throughout the entire cook. Came out AMAZING. Thanks for the idea

[@allthingsbbq]

Awesome! Thanks for watching!

[@ItsRyanTurley]

Nicely done Tom, looked amazing! I’m surprised you didn’t mention letting it rest? Seems like that would help retain some moisture.

[@stevef]

Nice work. Have done many BB with Carolina brining and then four hours out and four hours wrapped. Haven’t mopped it like this and out in the open. Going to try this in the next few weeks.

[@1ronhall]

I watched this 10 times amd like it each and every time. Nice work Chef Tom!!

[@roryvonbrutt7302]

very impressive sir very impressive ! ! !

[@BBQWalkofFlame]

If it tastes as good as it looks WOW

[@timothyrawson920]

I’ve grown up on eastern Nc bbq and I love it but once in a while I do have some western Nc bbq just for a change and it’s good with the vinegar and tomato base sauce but one thing that I would never do is use just tomato base bbq sauce on it it just ain’t right. Love the videos keep them coming

[@acegh0st]

This man knows.

[@happy_0icu812]

Right there with you. I'm from eastern NC, but found that usually people outside our area prefer the western. IMO, there's nothing better than Eastern NC whole hog bbq. "From the ROOTER TO THE TOOTER"

[@schneids02]

That bark is incredible. I like the idea of cooking a shoulder at a higher heat level. That mopping sauce combined with the pecan smoke creates something ridiculous. Saving this video and will definitely try it soon!

[@jeffdalton2967]

i hardly every cook a butt and wrap it anymore... the bark is so worth the little extra time it takes to go unwrapped

[@siddharthghosh3963]

2:38 me too Tom, me too.

[@garystreet4260]

Love the Paul Cauthen hat. Bought one just like it at his concert in Indianapolis

[@lx2nv]

That bark tho...yum!

[@mauriceclemens3286]

I lived in North Carolina for 15 years and love Carolina BBQ. I prefer Wilson style BBQ especially their BBQ pulled pork sandwiches with cole slaw on it.😋😋😋

[@ScandinavianChewbacca]

Maurice Clemens Parker's?

[@acegh0st]

Robert Palo - haha. I live about 2 miles from Parker’s. Good stuff.

[@justinl2458]

These vids are so good. For Carolina we’ve done a vinegar based sauce made at least 24 hrs in advance of the smoke.

[@untouchable757]

I'm gonna have give this a try. I hsve never thought to use a vinegar based sauce as I binder and then mop with it.

[@DentargPL]

I really like when Action Bronson cooks.

[@georgiaboytj]

Old skool sliced 🍞!!!

[@alcottnine]

Chef Tom is the Tom Brady of BBQ

[@macEboy]

Well done Mr. John. I know you don't look at the comments, but you do a great job!

[@KevinRoehler]

Holy crap. When he made the mop it was actual basic ingredients you have in your cupboard. No smoked Appalachian turbinado paprika, or pickled Condor egg yolks.

[@9words40]

ikr

[@forlifeyoda]

I love my Carolina BBQ!

[@whiteb0rd]

To take your mop (known as "dip" around Lexington), to the next level, and make it more in a mid-state style, slice some fresh hot peppers in half lengthwise; pick the type of pepper based on your tolerance for heat and taste. Load these into that quart mason jar medium tightly, then top off with vinegar. You can use pure apple cider vinegar, white vinegar, or a mix, again according to taste. Put the lid on, LABEL WITH THE DATE, and put it away in a room temperature, dark place for at least a month, the longer the better. NOW ,when you make your mop, use some of this vinegar mixed in with plain stuff, according to your taste. NEVER drain more than 1/2 of the vinegar out of a jar of peppers, refill with fresh vinegar, and update the date, and relocate to the back of cool storage to refresh. You will get several "pulls" off of each pepper jar you do this way until the vinegar finally leaches all of the heat and flavor out of the peppers. Eastern / coastal NC would never add catsup, And the color you see in those sauces is purely from the spice ingredients.

[@Sh3llShockGaming]

Amen. Eastern NC born and raised. Pulled pork is the best here. I have tried BBQ in other states like Florida and they have no idea what they are doing.

[@GlockRevolver]

Instead of ketchup, what would you use? If its just spices, what are they. Im going to try your vinegar pepper idea for sure though.

[@whiteb0rd]

@@GlockRevolver No ketchup is really about no tomatoes. Homey don' want no `maters in his Q.

[@robertorobato1748]

@@whiteb0rd can you make a video on how you make it! Sounds very interesting and want to try it.

[@whiteb0rd]

@@GlockRevolver Typically, red chili flakes, maybe some tabascos.....

[@oshkoshbjosh]

No flower or box of chocolates is more beautiful than a pulled pork sammich.... mmmmm true love.

[@SLachowich]

Love the Paul Cauthen hat.

[@jonathanwelke]

I am making this right now!!! 1 hour in. 3 hours to go !

[@chadblackwell2816]

Damn! I just smoked a Carolina style pork put. I was hoping to see a video from this channel. Just a couple of days late. I’m definitely trying this recipe this weekend.

[@RFord2]

I rolled this mop sauce out for a pork shoulder and added some smoked habanero hot sauce into it. It was a nice bite.

[@camai75]

Great video..new to smoking and youve helped out a ton...What knife is that youre using? A filet knife?

[@crazymanbbqcompany1592]

I did my best on my pork tenderloin yesterday, it looks great... I'm going to give this a try... Fantastic cook. Bob Cooney Salt Lake City Utah

[@kjp8251]

Is that you Bob?

[@crazymanbbqcompany1592]

@@kjp8251 yes it is... I hope you like it

[@kjp8251]

@@crazymanbbqcompany1592 thanks for being my first subscriber.

[@living2burn1]

I'm not drooling, you're drooling

[@_BLANK_BLANK]

I'm currently smoking two Carolina style pork butts (even though I'm in texas) it's funny that this was just posted yesterday. The main things I've done differently are: 1) just use kosher salt instead of a rub. 2) didn't mop as often. 3) I just wrapped mine in butcher paper about an hour ago with a little of the vinegar sauce in it.