Name: North Carolina Style Pulled Pork
Yield: Makes 8 to 10 servings
Ingredients: 1 bone-in Boston butt or boneless pork shoulder roast, 5 to 7 pounds; Olive oil; Kosher salt and freshly ground black pepper to taste; freshly ground black pepper; Hickory wood chips or chunks; 8 to 10 white hamburger buns; Lexington-Style Barbecue Sauce; North Carolina Coleslaw

Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com.

This is the dish that started my love affair with grilling and barbecue. Growing up a stone's throw from Lexington, North Carolina—the World barbecue headquarters—I always visited a barbecue joint to get my pork fix. We'd either eat it there or take it home in quart containers to reheat in a silver chafing dish. After college, I said good-bye to the barbecue joints and moved north. If I was going to enjoy pulled pork more than once or twice a year when I went home, I just had to teach myself how to make it. Here is my tried-and-true version made most often on a gas grill, no less!

Recipe notes

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