How to Make North Carolina BBQ for Camping

May 6, 2022 | Cook at Home Eat while Camping | 0 comments

Boston Butts on the Smoker

This is part of a series of preparing meals at home for simple meals on our trip to Disney’s Fort Wilderness Resort and Campground.

As cooks and campers, we love our North Carolina pulled pork BBQ. If you want to start a debate in the Tarheel state, just ask if someone prefers “Tomato” or “Vinegar.” There is only one right answer–vinegar(This refers to the BBQ sauce or dip if you go to the western part of NC) We always find taking BBQ on camping trips helps us put together a quick meal, and the prep work is easy to do at home.


1-2 large pork butts or shoulders, thawed and at room temperature (we get what’s on sale)

Spice rub (we like a Cajun spice blend because we are spicy people, but whatever spice blend will do) Patience(BBQ must be cooked low and slow; there is no way to speed up the process just let it go) Smoker temperature: 225-250 degrees F


Make sure meat is thawed before starting.

  1. Pat the pork butts dry with a paper towel
  2. Sprinkle on the dry rub and press it all over the pork butts and let them sit over night
  3. Smoke the pork butts fat side up at 225-250 F for approximately 8-10 hours or until the meat thermometer reads 190-195 F
  4. Allow to rest for an hour
  5. Using gloves or claws, pull the meat from the bone, discarding the bits that are too fatty

Note: You can cook this in a crock pot. Add some pork stock so the meat doesn’t burn on the bottom. Again, low and slow. You won’t have the smokey flavor, but you will have tender meat to pull apart.

BBQ Sauce Recipe:

  • 2 1/2 cups Apple Cider Vinegar
  • 1/2 cup Ketchup
  • 2 Tbsp brown sugar
  • 1 Tbsp hot sauce
  • 4 tsp Salt
  • 4 tsp Red Pepper Flakes
  • 2 tsp of Rub seasoning

BBQ Sauce Directions:

  • Pour Vinegar into a large mixing bowl.
  • Squeeze Ketchup into mixing bowl
  • Add Dry Indegredients
  • Stir until everything is mixed together and ketchup is not in a blob

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