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BBQ Pulled Pork with Carolina Sauce Recipe

BBQ Pulled Pork with Carolina Sauce

Recipe courtesy Andre Guerrero of The Oinkster in Eagle Rock, CA.

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on August 23, 2012

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    OMG!! WAY WAY TOO MUCH VINEGAR!! We love Carolina BBQ and I was making this for a special dinner and had no time to change plans. Ended up using at least a cup of sugar and a cup of honey and more tomato paste. It was actually pretty good then. Can't believe they serve this in a restaurant.

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  • on May 26, 2012

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    We have a Treager Grill and I made this with a grilled pineapple, lime, cilantro, and jallepeno salsa on a toasted bun...... OMG! Yummy! We used our friends home made BBQ sauce though.

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  • on March 13, 2012

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    I had the Oinkster Pastrami and it was awesome. Not too big, pastrami was thick and delicious, the sandwich was topped with melted cheese and red cabbage. Servied with this tasty garlic sauce. Place gets packed, but line moves quickly and staff is friendly

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  • on January 06, 2012

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    Recently moved from NC to Chicago. Grew up on eastern NC bbq and this is the closest thing I've found to the real thing. Delicious!

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  • on August 12, 2011

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    Amazing flavor all i can say is thanks Andre, simple simple simple. delicious delicious delicious.
    I brine all my pork and chicken, usually kosher salt and dark brown sugar. these additional ingredents make it fantastic with no extra work. 11 lb picnic shoulder gone in 1day, with 20 chicken thighs

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  • on July 25, 2011

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    I live near by so I went in to check it out...Pork was cold, bun was ordinary, and service sucked...The best part was the garlic aioli and I hate mayo...

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  • on July 18, 2011

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    I thought it was all pretty easy to put together, but the sauce is way too vinegary. I wondered when I was making it; was tempted to cut back; but decided that I could not in good conscience rate it if I didn't follow it exactly. I suppose if you like this type of sauce, it would be fine, but it's not for us. And it makes so darn much!

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  • on March 11, 2011

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    Went to Oinkster and the pork was outstanding. Made this at home and it was as good as at the restaurant. The sauce is like nothing that you can buy at the market and worth the trouble.

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  • on December 16, 2010

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    Way way to much effort here ,wood ,fire ,smoke , low and slow is all you need for good N.C Que

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  • on October 25, 2010

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    An outstanding 5 The recipe and the directions for the pork where quick and easy. I smoked my Pulled Pork for 11 hrs for an internal temp of 200-205. It melted in your mouth and the crust was nice and crunchy and full of flavor. However, Carolina BBQ Sauce was too tangy for our CA taste buds.

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