Southern Pulled Pork BBQ means everything to a southerner. Learn how to make my delicious recipe which is as southern as it gets! It's barbecue the way it was meant to be.
In these parts, you'll find an opinion about the types of pork and sauce on every corner. However, I'm here to tell you that my Southern Pulled Pork BBQ is the best there is!
If you've been afraid to make barbecue before, don't fret. This recipe couldn't be easier. All you need is some time, a nice pork butt, and a really good BBQ rub. If you've got those three things, you're ready to make some magic!
Buying the Pork
My favorite type of meat to use is a Boston Butt (or pork shoulder). For pulled pork, you'll need about a 5 pound roast. Since there's a lot of fat in pork, this cut yields about 3 pounds of finished meat, which serves 6 to 8 people.
Making the Dry Rub
Before you can cook the pork, you'll need to slather it with a really good dry rub. My favorite recipe uses seasonings I have in my spice cabinet.
- steak seasoning (ad)
- burger seasoning (ad)
- jerk seasoning (ad)
- onion powder
- garlic powder
- brown sugar
The first three ingredients can be found in most supermarkets in smaller quantities, but I'm providing a link so you can see what I use. I like steak seasoning because it has a large amount of pepper, burger seasoning for its smoky flavor, and jerk seasoning since it packs a good kick.
Preparing the Meat
Remove any wrapping before rubbing the pork with seasoning.
Get in there and slather the dry rub on both sides of the roast with your hands. You should have enough rub to be very generous with your portions.
Preheat the oven to 350 degrees, and place the roast in your handy dutch oven (ad). Add one cup of water and 2 tablespoons of liquid smoke (ad) to the bottom of the pot and cover. Bake for 2 hours, then reduce heat to 275 and cook an additional 2 hours.
Pulling the Pork
After the roast comes out of the oven, let it rest for about 30 minutes. Then, take two forks and pull the pork away from the fat. It's okay to leave a little fat in the mix, but it's best to remove as much as you can.
Place the meat on a cutting board and pile it high. Drizzle a little of the juice from the dutch oven onto the pork. At this point, you can serve it as pulled pork, or turn it into chopped pork by using a large butcher knife to cut it into smaller bites.
Choosing a Sauce
Some southerners wouldn't mess up this delicious pork with sauce, but most of them wouldn't eat a bite without it. In North Carolina, there's a great debate about which sauce to use. Eastern NC likes a vinegar based sauce, while Western NC prefers a sweet tomato based version.
I'm a sweet-tomato sauce kind of girl. I could make my own, but by the time I get the pork out of the oven, I'm ready to eat. Besides, there are so many great barbecue sauces out there...I'm good with using one straight out of the bottle.
My Favorite Sauces...
- Sticky Fingers Carolina Sweet Sauce (ad)
- Sweet Baby Rays Hickory Smoke Sauce (ad)
- Smoky J's Knuckle Lickin BBQ Sauce (ad)
Down south, there are 2 basic ways to serve pulled pork...
- As a sandwich topped with slaw and a side of pickles
- As a pulled pork plate with a side of baked beans, slaw and cornbread.
Depending on my mood and the time of day, I can go either way. But lately, a pulled pork BBQ sandwich has been hitting the spot.
How do you like your BBQ? Please leave a comment below the recipe and tell me all about it!
More BBQ to Love
Man, it doesn't get any better than this! If you're a BBQ lover like me, check out these other great recipes from Quiche My Grits...
- Fall Off The Bone BBQ Ribs
- Calico Baked Beans
- Easy Southern Cornbread
- Cheesy Skillet Cornbread
- Pimento Cheese Grits
- Red Skin Potato Salad
Keep in Touch
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My best dishes also appear each week on Meal Plan Monday and Weekend Potluck!