imstillworkin | East Carolina Style Barbecue Made Indoors @imstillworkin | Uploaded December 2012 | Updated October 2024, 1 week ago.
Here's how I make an East Carolina style barbecue in my oven. It's not quite as good as pit cooked but it's delicious and very easy to make. This is a very economical dish to make since pork butts are very cheap. I paid $1.29 per pound for this one.
East Carolina Barbecue
You'll need a cut of pork called a Boston butt. Wash it, cover it with a thin layer of mustard (prepared mustard, not dry mustard) then cover it with a rub. Wrap in plastic wrap and refrigerate overnight. Also, make the sauce and refrigerate it overnight too. The next day unwrap the pork and place in a roasting pan with the fat side up. Add about 1/2 cup of apple juice or water to the bottom of the pan. Cover and bake at 250 degrees until the internal temperature reaches 195-200 degrees. The bone will pull out easily and be clean if it's done. My pork was about 8 pounds and took 6 1/2 hours to cook. You can serve this as pulled pork or chop it up with a knife for minced pork. I like to grind mine in a meat grinder and I use every bit of the pork. Add sauce to taste.
Rub:
1/4 cup paprika
1 tbsp. salt
1 tbsp. black pepper (I use 1/2 tbsp.)
1 tbsp. sugar
1 tbsp. garlic powder
1/2 tbsp. oregano
1/2 tbsp. dry mustard
1/2 tbsp. chili powder
Mix all of these ingredients together and rub all over the pork.
Sauce:
3 cups vinegar (cider vinegar or white vinegar)
1/2 cup brown sugar
2 tbsp. salt
2 tbsp. pepper (I use 1 tbsp)
2 tbsp. red pepper flakes
about 6 dashes of hot sauce, more if you like it hot
Mix all these ingredients together, it should make a quart of sauce and refrigerate.
Here's how I make an East Carolina style barbecue in my oven. It's not quite as good as pit cooked but it's delicious and very easy to make. This is a very economical dish to make since pork butts are very cheap. I paid $1.29 per pound for this one.
East Carolina Barbecue
You'll need a cut of pork called a Boston butt. Wash it, cover it with a thin layer of mustard (prepared mustard, not dry mustard) then cover it with a rub. Wrap in plastic wrap and refrigerate overnight. Also, make the sauce and refrigerate it overnight too. The next day unwrap the pork and place in a roasting pan with the fat side up. Add about 1/2 cup of apple juice or water to the bottom of the pan. Cover and bake at 250 degrees until the internal temperature reaches 195-200 degrees. The bone will pull out easily and be clean if it's done. My pork was about 8 pounds and took 6 1/2 hours to cook. You can serve this as pulled pork or chop it up with a knife for minced pork. I like to grind mine in a meat grinder and I use every bit of the pork. Add sauce to taste.
Rub:
1/4 cup paprika
1 tbsp. salt
1 tbsp. black pepper (I use 1/2 tbsp.)
1 tbsp. sugar
1 tbsp. garlic powder
1/2 tbsp. oregano
1/2 tbsp. dry mustard
1/2 tbsp. chili powder
Mix all of these ingredients together and rub all over the pork.
Sauce:
3 cups vinegar (cider vinegar or white vinegar)
1/2 cup brown sugar
2 tbsp. salt
2 tbsp. pepper (I use 1 tbsp)
2 tbsp. red pepper flakes
about 6 dashes of hot sauce, more if you like it hot
Mix all these ingredients together, it should make a quart of sauce and refrigerate.
