You are here: Home » Recipes » North Carolina-Style Barbecue North Carolina-Style Barbecue Recipe by Our Cookbook Collection Yield 15 servings In eastern North Carolina, the whole hog is slowly smoke-roasted, then served with a vinegar-based sauce. In this recipe, we get low and slow with a Boston butt. High Cotton Food Styling & Photography PrintEmail Ingredients Pork:1 -- (5- to 7-pound) Boston butt pork roast1 tablespoon paprika1 tablespoon light brown sugar1 tablespoon coarse salt1 tablespoon freshly ground black pepper1 teaspoon white pepper1 teaspoon garlic powder1 teaspoon dry mustard6 cups hickory wood chips, soaked in water for at least 1 hourEastern North Carolina-Style Barbecue Sauce:1 1/2 cups cider vinegar1 1/2 cups distilled white vinegar1 tablespoon sugar1 tablespoon red pepper flakes1 tablespoon freshly ground black pepper1 tablespoon kosher salt1 tablespoon hot sauce Instructions Remove pork from refrigerator 1 hour before cooking. Set up grill for indirect cooking. Oil grate. Mix paprika, brown sugar, salt, black and white peppers, garlic powder, and mustard. Rub all over pork. Put 1 cup wood chips in tour gas grill’s smoker box or sprinkle over the charcoal. Cover grill until smoke appears from vents. Put pork on grill away from heat, cover, and turn gas burners to low or, for charcoal, close vents almost completely. Every hour, add more chips and, for charcoal, about 10 briquettes. Your grill’s temperature should be about 275F to 300F. Cook until pork registers 175F to 180F on an instant-read meat thermometer. This will take 4 to 7 house. The longer it takes, the better the smoker flavor, so don’t hurry it up. To prepare sauce, combine all ingredients in a medium bowl. Use immediately or store in an airtight container, where it will keep up to 2 months at room temperature. Let pork rest 20 minutes. Remove any skin and excess fat. Pull off meat in chunks. The browned outside meat is considered a prize. Chop or shred meat, then add 1 cup sauce, tossing with your hands. Serve with remaining sauce on the side. Recipe reprinted with permission from Fred Thompson's Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America's Backyard (Taunton Press, 2007).