How to Make North Carolina Barbecue at Home | Full Episode | Cook's Country (S17 E1)

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are lower in fat, while pork butt is often less expensive.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with fewer calories, while white sugar is often cheaper.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds flavor and is often more versatile.

smoke wood chips

💰Cheaper: charcoal

Charcoal can provide a smoky flavor at a lower cost.

Season the pork butt with 3 tablespoons of kosher salt and 1.5 tablespoons of black pepper.

Wrap the seasoned pork in plastic and refrigerate for 18 to 24 hours.

Prepare the charcoal grill with 60 coals arranged in a 'C' shape and add another 60 coals on top.

Add hickory wood chunks to the grill for flavor.

Place a water pan with 4 cups of water on the grill to maintain moisture.

Light 15 coals and place them on one side of the grill to create a slow burn.

Clean and oil the grill grates before adding the pork butt fat side down over the water pan.

Insert a probe thermometer into the pork and close the grill lid.

Cook the pork until the internal temperature reaches 170°F, about 4 to 5 hours.

Wrap the pork tightly in foil and mark the fat side with an 'X'.

Reload the grill with 2 quarts of charcoal for additional cooking time.

Return the wrapped pork to the grill and cook until it reaches 200°F.

Let the pork rest for 1.5 hours before serving.

Prepare the Eastern North Carolina sauce by whisking together 1.5 cups of cider vinegar, 1 cup of Texas Pete hot sauce, 1/4 cup of light brown sugar, 2 teaspoons of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of red pepper flakes.

Prepare the Lexington sauce by combining 2 cups of cider vinegar and 1 cup of ketchup in a saucepan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary