Eastern North Carolina Chopped BBQ

• •4.5 lb pork shoulder (Boston butt), bone-in
• •2 tablespoon kosher salt
• •1 tablespoon black pepper, freshly ground
• •0.5 teaspoon cayenne pepper
• •1.5 cup apple cider vinegar
• •0.5 cup water
• •1 tablespoon red pepper flakes
• •1 teaspoon black pepper, freshly ground
• •1 teaspoon kosher salt
• •0.5 teaspoon granulated sugar (optional, for balance)

Instructions

1. 1

   Preheat your oven to 275°F (135°C). Pat the pork shoulder dry with paper towels. Trim any excessively thick fat cap, leaving about 1/4 inch for moisture. If desired, score the fat cap in a crosshatch pattern.

2. 2

   In a small bowl, combine 2 tablespoons kosher salt, 1 tablespoon black pepper, and 0.5 teaspoon cayenne pepper. Rub the seasoning mixture generously all over the pork shoulder, ensuring full coverage.

3. 3

   Place the seasoned pork shoulder, fat-side up, in a large roasting pan. Pour about 1/2 cup of water or apple cider vinegar into the bottom of the pan to prevent drippings from burning. Cover the pan tightly with aluminum foil.

4. 4

   Roast in the preheated oven for 8 to 10 hours, or until the pork reaches an internal temperature of 200-205°F (93-96°C) and is extremely tender, easily shredding with a fork. You may need to remove the foil for the last hour to allow the exterior to brown slightly, if desired.

5. 5

   While the pork is cooking, prepare the Eastern NC Vinegar Sauce. In a small saucepan, combine 1.5 cups apple cider vinegar, 0.5 cup water, 1 tablespoon red pepper flakes, 1 teaspoon black pepper, 1 teaspoon kosher salt, and the optional 0.5 teaspoon granulated sugar. Bring to a simmer over medium heat, stirring until salt and sugar dissolve. Reduce heat to low and simmer for 5 minutes. Remove from heat and set aside.

6. 6

   Once cooked, carefully remove the pork shoulder from the oven. Transfer it to a large cutting board or a clean pan and cover loosely with aluminum foil. Let it rest for at least 30 minutes (up to 1 hour). This allows the juices to redistribute, resulting in more tender and flavorful meat.

7. 7

   After resting, the bone should pull out easily. Discard any large pieces of rendered fat or gristle. Using two forks or meat claws, shred the pork. For 'chopped' BBQ, use a cleaver or large knife to roughly chop the shredded pork into smaller, bite-sized pieces.

8. 8

   Pour about half of the warm vinegar sauce over the chopped pork. Mix thoroughly to ensure every piece is coated. Add more sauce gradually, tasting as you go, until the pork is moist and tangy to your preference. You want it flavorful and wet, but not swimming in sauce.

9. 9

   Serve the Eastern North Carolina Chopped BBQ hot, typically on soft buns with a side of coleslaw, or simply as a plate with traditional sides like hushpuppies or cornbread.

Chef's Tips

• 💡Low and Slow is Key: Do not rush the cooking process. The long, slow roast at a low temperature is essential for breaking down the tough connective tissues in the pork shoulder, resulting in incredibly tender, shreddable meat.
• 💡Don't Skip the Rest: Resting the meat allows the juices to redistribute throughout the pork, ensuring it stays moist and flavorful when chopped.
• 💡Adjust Sauce to Taste: The vinegar sauce is meant to be tangy and a bit spicy. Feel free to adjust the amount of red pepper flakes for more heat, or add a tiny bit more sugar if you prefer a slightly less acidic profile. Always taste and adjust.
• 💡Authentic Sides: For a truly authentic experience, serve your chopped BBQ with a creamy or vinegar-based coleslaw, hushpuppies, and sweet tea.