North Carolina BBQ Pork in the Smoker

Tammy Bovender


This is a recipe we use with our smoker. You could also do the same in the oven or slow cooker or grill, using different temps and cooking methods. In our opinion, the smoker is the best and delivers the most flavor! Eat on a sandwich or as the main dish with all the fixin's. Any way is great! Enjoy! Cooking time varies depending on the weight of the pork. General rule of thumb is 1 hour per pound. Or an internal cooking temp of 190-205 degrees.


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11 Hr


How to Make North Carolina BBQ Pork in the Smoker


  1. First mix equal parts of Apple Cider and Apple Cider Vinegar. Begin injecting the mixture into the thawed Pork Butt. Wrap in foil and refrigerate overnight.
  2. Remove the Pork Butt from the refrigerator. Season the meat with salt to your liking, then follow up with the rub, covering, top, bottom and sides. Wrap in foil, then refrigerate overnight.
  3. On day 3, place the Pork Butt in a foil roasting pan and place uncovered in a smoker. 275 degrees for 8 hours. We prefer apple wood for smoking pork. Cherry wood is nice also. (Fat side up)
  4. Remove the pork from the smoker, wrap in foil, then return to the smoker for another 3 hours. You want an internal heat of around 190 degrees in the Pork.
  5. Remove from the smoker, keep covered and wrapped. Allow the pork to rest for at least 1 hour.
  6. Using forks, begin to pull the pork apart. You may also chop the pork.
  7. Serve with North Carolina BBQ Sauce or any other of your favorite sauce and sides!

Printable Recipe Card

About North Carolina BBQ Pork in the Smoker

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southern
Dietary Needs: Gluten-Free Low Carb

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