Smoked Pulled Pork with Carolina BBQ Sauce

We’re stretching out the summer.  Hanging out on the back deck.  Making sure we get out and walk while the weather is good.  Getting those tomatoes from the farm stands that we waited oh so long for.   If you can handle stretching out the planning and preparation of a meal, yet don’t want to do too terribly much actual work, this is for you.

The pork for the sandwiches is brined, smoked, pulled and finally doused with a zesty vinegary sauce before being piled high on a soft bun.  We are talking some serious piggy love here!  If you haven’t brined anything before, this is a perfect time to give it a try.  Brining simply involves heating flavorful liquid, cooling the liquid, and soaking the meat in the liquid before cooking.  Yes, it stretches out the cooking process but is certainly not difficult.  If you don’t have a smoker at home, you can use a slow cooker (8 hours on low) for meat with the same texture minus some smokin’ love.   And speaking of stretching, that’s what you’ll need to do after devouring this amazing sandwich.

This sandwich was adapted from a restaurant recipe provided by The Oinkster on Food Network.

Print versions:  BBQ pulled pork sandwiches Carolina BBQ sauce

Smoked Pulled Pork


  • 5 – 6 pound pork butt
  • 2 gallons water
  • 1 ½ cup salt
  • 2 cups soy sauce
  • ¼ cup honey
  • ¼ cup molasses
  • ½ cup sugar


1. Boil 1 gallon water with salt, soy sauce, honey, molasses and sugar. Add remaining 1 gallon of water. Cool.

2. Add pork, cover and set in a refrigerator 12 to 24 hours.

3. Let pork drain on cooling racks and come to room temperature. Smoke over applewood chips at 250 degrees for 5 to 8 hours until the internal temperature of the pork reaches 170 degrees.

4. Use forks to pull the pork into pieces. Douse with Carolina sauce and serve on soft buns.

Carolina BBQ Sauce


  • 1 qt apple cider vinegar
  • 1 cup ketchup
  • 1 TBS red pepper flakes
  • ¼ cup sugar
  • ½ cup water
  • 2 TBS dry mustard
  • 2 TBS worcestershire sauce
  • 2 TBS molasses
  • 2 TBS tomato paste
  • 2 TBS soy sauce
  • 1 tsp salt
  • 1 tsp black pepper


Combine all ingredients in a sauce pan, bring to a boil over medium heat, simmer for 10 minutes.


  • How good is this?  We made it twice in the same week,  first on the smoker and later in the slow cooker.  While the slow cooker didn’t have that luscious smoky flavor, the texture of the meat was still wonderful and the BBQ sauce added the needed Carolina flavor.
  • After making the sandwiches, I finally went to The Oinkster’s web site and saw the sandwich they made for Diners, Drive Ins and Drives.  Oh my!  They top the pork with slowly cooked onions and red cabbage slaw.  It is a beauty to behold.

One response to “Smoked Pulled Pork with Carolina BBQ Sauce

  1. Sounds delish! One more reason why I need to find me a pig to buy! 😉 And if you don’t own a slow cooker, you can put it in the oven on like 200 degrees for hours on end.

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