Carolina BBQ – Pulling Pork

    Published: 06-16-2009
    Views: 73,919
    Expert chef Mike Hedrick demonstrates how to pull pork when making Carolina bbq.

    Michael Hedrick

    Mike Hedrick was born on the banks of the New River on the North Carolina Coast. He grew up on BBQ and Pulled Pork was some of his first solid food. After years of growing up as a country boy camping and cooking Mike began Grilling and Barbecuing. After years of cooking for family and friend Mike began his ongoing passion to make the best barbecue in the world. In his first season on the National Barbecue Competition Circuit Mike's Pit Pirate BBQ Team had an amazing Three Top 10's and a 3rd Place Overall Pork at the National Capital Barbecue Battle on Pennsylvania Ave., Washington DC. Mike is now the proud Owner/Chef of Pit Pirate BBQ and does Catering from 50 to 500 and also Concession Sales and is currently looking for a Restaurant location. Knowing that serving is more than food Mike organized "Operation BBQ for Our Troops: Walter Reed and collected up donations and and got other BBQ Teams to come and feed 500 of the wounded Soldiers and their Caregivers. When asked by the Assistant Secretary of Defense Health Affairs why he would go to such efforts Mike said “That sir. Seeing the smiles on their faces…the lord says to go and serve, and BBQ is just what I do.”

    Hey guys, Mike Hedrick, Pulled Pork barbeque. We're still working on that award winning Carolina bbq. You can't do that without some Pulled Pork and here we got one. This pulled pork has been rolled probably about 15 hours on the slow smoker with hickory. It's rolled at about 240-250 degrees, it looks like, well, it looks like a meteor, but if you really get in to it, it just falls apart folks, and that is Carolina Pulled Pork.

    When they talk about Pulled pork, you really shouldn't have to do that much, it really should just fall apart. So what you want to do, as you're pulling it, and it's hot, I've got on a couple of gloves here. But you just want to pull it into mouthwatering strands and sections, bring it on over and get it cooked up. You want to be looking for little pieces of fat and gristle and stuff like that.

    If I don't want to put this in my mouth right now, it ain't go in that bowl right there, because that bowl right there is going to be for all my best friends, and well, might even be for you too. So we want get this broke up, I try not to break it up too much. You can say that it's got smoke ring in there it's got the bark on the outside and it's just, well, I don't know what they call it Pulled pork, I think you're just pushing it all apart.

    Once we get it going and we've got it broke up really good, we're going to add some of the Carolina vinegar based sauce, it just worked in there real good. That's going to go in the sandwich and let me tell you what; you need to be at least this far away from everybody, because you know what? You're going to want to smack somebody and that's going to be good stuff.

    So we're going to go and get that brisk it off next and we're going to get the salt plated up for our Carolina bbq.