Few culinary experiences compare to the rich, smoky flavor of authentic North Carolina BBQ pork. Celebrated for its distinctive regional styles and mouthwatering taste, North Carolina barbecue is a true treasure for food lovers. This guide dives into the heart of North Carolina’s two iconic BBQ pork traditions—the Eastern style and the Lexington style—showing how to perfectly prepare both on a charcoal grill. Whether you’re a home cook or a BBQ enthusiast, get ready to elevate your cooking with these recipes and techniques inspired by true North Carolinians.
The Two Styles of North Carolina BBQ Pork
North Carolina BBQ pork is famous for its two main styles, each with its own unique approach and flavor profile:
- Eastern Style: This style uses the whole hog, cooking the entire pig slowly to achieve a tender, juicy result. The sauce is vinegar-forward, bright, and tangy, designed to cut through the richness of the pork.
- Lexington Style: Also known as Western style, this focuses on pork shoulder (specifically the pork butt, which is part of the shoulder). The sauce adds a touch of ketchup for sweetness and thickness, balancing the vinegar’s sharpness.
Both styles celebrate the pork butt cut, making it central to authentic North Carolina barbecue.
Preparing the Pork Butt: The Perfect Foundation
To satisfy fans of both styles, start with a six-pound bone-in pork butt. Season generously with three tablespoons of kosher salt and one and a half tablespoons of black pepper. This simple seasoning ensures the meat is flavorful and juicy.
Wrap the seasoned pork tightly in plastic wrap and refrigerate for 18 to 24 hours. This step is crucial—it allows the salt and pepper to deeply penetrate the meat, enhancing flavor and moisture retention during cooking.
Setting Up the Charcoal Grill: The Charcoal Snake Method
North Carolina BBQ aficionados often use large industrial smokers, but you can achieve similar results on a smaller charcoal grill using the charcoal snake technique. Here’s how:
- Arrange 60 charcoal briquettes in a “C” shape around the bottom of the grill.
- Add another 60 briquettes on top, stacking them carefully to create a long-burning “snake.”
- Leave a six-inch gap in the middle of the snake. This gap is essential to light one end and allow the coals to burn slowly and steadily without igniting the entire snake at once.
- Place hickory wood chunks evenly along the snake for authentic North Carolina smoky flavor.
- Position a water pan filled with four cups of water inside the grill to maintain moisture and regulate temperature.
This setup enables a slow, controlled cooking process that mimics a pit smoker’s effect, perfect for tenderizing pork butt over several hours.
Cooking the Pork: Monitoring and Wrapping
Light about 15 briquettes and place them at one end of the snake to start the slow burn. Place the pork butt fat side down on the grill grate directly above the water pan. The fat layer acts as insulation, preventing the meat from charring.
Insert a meat probe into the center of the pork to monitor internal temperature without opening the grill frequently. Maintain grill vents wide open for proper airflow and smoke circulation.
Cook for 4 to 5 hours until the internal temperature reaches 170°F. At this point, remove the pork and wrap it tightly in foil, marking the fat side with a small “X” to keep track.
Reload the grill with additional charcoal to ensure consistent heat, then return the wrapped pork to the grill, fat side down, and continue cooking until the internal temperature hits 200°F.
Once finished, flip the pork fat side up and let it rest for 1.5 hours. Resting allows the juices to redistribute, resulting in moist, flavorful meat.
Crafting the Signature Sauces: Eastern vs. Lexington
The sauce is where Eastern and Lexington styles truly diverge:
Eastern North Carolina Vinegar Sauce
- 1½ cups cider vinegar
- 1 cup Texas Pete hot sauce (a North Carolina staple!)
- ¼ cup light brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
Simply whisk these ingredients together for a tangy, spicy, and slightly sweet sauce that cuts through the richness of the whole hog.
Lexington Style Sauce
- 2 cups cider vinegar
- 1 cup ketchup
- 2 teaspoons granulated garlic
- 2 teaspoons black pepper
- 1½ teaspoons kosher salt
- 1 teaspoon red pepper flakes
Simmer this mixture for five minutes to meld the flavors into a thicker, sweeter, and more mellow sauce, with a tomato-forward profile that balances the tanginess.
Chopping and Serving: The Final Touches
How you chop the pork varies by region:
- Lexington Style: The pork is cut into roughly one-inch chunks, often including extra “bark” (the flavorful, charred crust) for texture and taste.
- Eastern Style: The pork is chopped finely, almost shredded, to distribute the bark and seasoning evenly throughout.
Removing the bone is easy since the meat is tender—usually it pops right out by hand. Use a cleaver for the Eastern style to chop efficiently, while Lexington style benefits from larger cuts.
Dress the pork with a third of a cup of the corresponding sauce before serving. For sandwiches, pile the pork high on soft buns, making sure to include plenty of bark for that signature smoky bite.
Slaw Differences
Each style also pairs with a distinct slaw:
- Lexington: A ketchup-based “red slaw” with finely chopped cabbage complements the sweeter sauce.
- Eastern: A classic mayo-based “white slaw” with shredded cabbage adds creaminess and crunch.
Both slaws are used sparingly to let the pork shine, adding just enough contrast and texture.
Savoring the Flavors: A Taste of North Carolina
The Lexington style offers a balance of tangy vinegar and sweet tomato with large, juicy pork chunks and peppery bark. The Eastern style delivers a vibrant, vinegary punch that cuts through the fatty pork, enhanced by finely chopped meat and creamy slaw.
Both styles celebrate the smoky, tender pork butt cooked low and slow over charcoal and hickory wood, showcasing the rich tradition of North Carolina barbecue.
With this guide, home cooks can bring the authentic taste of North Carolina BBQ pork to their own backyard using simple ingredients, a charcoal grill, and passion for great cooking. Bon appétit!
This article was created from the video How to Make Great BBQ Pork on a Charcoal Grill | America's Test Kitchen with the help of AI.
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