barbecue sandwich with coleslaw and pickles on a bun

Southern Pulled Pork BBQ

By now you’ve probably heard that southerners love barbecue…and you’d be right. 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.

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…

Serving Suggestions

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…

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barbecue sandwich with coleslaw and pickles on a bun

Southern Pulled Pork BBQ


  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 to 8 servings 1x

Description

Southern Pulled Pork BBQ is everything.  Learn how to make my delicious recipe which is as southern as it gets!


Scale

Ingredients

DRY RUB

PORK ROAST

  • 5 lb. Boston Butt (pork shoulder roast) 
  • 1 cup water
  • 2 Tbsp. liquid smoke

Instructions

  1. Preheat oven to 350 degrees.
  2. Using your hands, generously coat pork roast with dry BBQ spice rub. Work well into the meat.
  3. Place pork in a large dutch oven.  Add water and liquid smoke.
  4. Cover dutch oven with lid.
  5. Roast pork at 350 degrees for 2 hours, checking through the roasting process to ensure there is still enough liquid to prevent scorching.  
  6. After 2 hours, reduce heat to 275 degrees, and cook for an additional 2 hours.
  7. Remove pork roast from oven and let rest for 30 minutes.  
  8. Transfer roast to a cutting board and pull meat with two forks, separating it from the fat.
  9. Cover with aluminum foil until ready to serve with your favorite BBQ sauce as a sandwich or a plate.

Notes

When serving as a sandwich, add barbecue, sauce, then coleslaw on a brioche bun. Top with pickles if desired.

If serving as a plate, add pulled pork with any sides you wish, such as Calico Baked Beans and Southern Cornbread. 

  • Category: Main Dishes
  • Method: Roast
  • Cuisine: Southern

Keywords: southern pork bbq, barbecue, bbq, pulled pork, barbecue sauce, southern bbq, barbecue sandwich, pulled pork plate

A Few More Things

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Check out my best dishes each week on Meal Plan Monday and The Weekend Potluck.

I’d love to hear what you think about this recipe. Please leave me a comment and *STAR* rating below…

3 Comments

  1. That’s what I’m talking about! Good old Carolina BBQ! Love it!

  2. Bring on the holiday weekend with these! Yum!

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