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Pulled Pork - Carolina style like Jim n Nicks

DoofusOfTheDay
DoofusOfTheDay Posts: 401
in EggHead Forum
Did a butt the other day, turned out pretty dang good I thought.  My daughter home from College said "not bad, but you should try and make it more Carolina style like Jim n Nicks.  Anybody know what she's referring to?  I know Jim n Nicks is a BBQ chain, but what would I do to make something "Carolina style"?
Gregg
Large BGE Owner since December of 2013!
Marietta, GA
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Comments

  • Smokinpig
    Smokinpig Posts: 739
    Eastern vinegar sauce.

    LBGE Atlanta, GA


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  • Lit
    Lit Posts: 9,053
    Pull it early around 185 getters and chop it instead of pull and use vinegar based sauce. It has more texture than pulled.
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  • DoofusOfTheDay
    DoofusOfTheDay Posts: 401
    Lit said:
    Pull it early around 185 getters and chop it instead of pull and use vinegar based sauce. It has more texture than pulled.
    So pull early and then provide a sauce to use that is vinegar based?  Any particular pre-made sauce or recipe somebody can share?
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I agree- it is all about the vinegar based sauce.  There are tons of recipe out there but there are usually something like this one:

    http://allrecipes.com/recipe/eastern-north-carolina-bbq-sauce/


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited June 2015
    Actually, reading the description from Jim n Nicks

    Chopped pork, tossed with Eastern Carolina style vinegar-pepper sauce.

    ..there is one more step.  It is chopped rather than pulled.  I haven't done chopped before, but I think you cook it to 180-185ish and then chop it up with a couple of knives.  @Tarheelmatt has some good pics of doing it. 

    <edit>- sorry it looks like @Lit beat me to the chop comment. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • chaschat99
    chaschat99 Posts: 17
    This is a recipe I use when my parents come over for BBQ.

    2 cups cider vinegar                                     
    1/2 cup white vinegar
    1/2 cup apple juice
    1/4 cup firmly packed brown sugar
    1 Tbsp. Kosher salt
    1 1/2 tsp. freshly ground pepper
    1/2 tsp. paprika
    1/2 tsp. dried crushed red pepper

    Wisk all ingredients in a medium sauce pan. Bring to a boil over high heat, stirring until sugar melts.  Let cool 30 minutes or to room temp. This will make 3 cups.

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  • Carolina Q
    Carolina Q Posts: 14,831
    I've never heard of Jim 'n Nicks, but I just did a google image search for their Q. None of the pics looked like any NC barbecue I've ever seen.

    Cook the meat to 200° or so. Oak and/or hickory for smoke. Chop it and douse it with...

    Vinegar Sauce - traditional Eastern NC Style

    1 ½ cups         white vinegar

    1 ½ cups         apple cider vinegar

    1 ½ tbls         sugar

    1 ½ tbls         red pepper flakes

    1 ½ tbls         bottled hot pepper sauce

    1 ½ tbls         cayenne pepper (can use less… or none)

    Salt and pepper to taste


    Serve on cheap hamburger buns and add cole slaw similar to KFC's. I'll let someone else chime in with their western style stuff. :)



    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Smokinpig
    Smokinpig Posts: 739
    I would agree with the lower temp. I now pull at 185 for chopping. For bottled sauce check out Scott's from Goldsboro and George's sauce. 

    LBGE Atlanta, GA


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