Chef Tom fires up the Kamado Joe Classic III Ceramic Grill for this charcoal and pecan wood smoked Carolina Pulled Pork, mopped in a vinegar and tomato based sauce, in the Lexington style. ► PRINT RECIPE: https://www.atbbq.com/thesauce/carolina-pulled-pork/ RECIPE COOKED ON: null SUBSCRIBE for NEW RECIPES every Tuesday + Friday: https://bit.ly/2SeudNq WATCH OUR FAVORITES NOW! ► https://bit.ly/33euiXM ________________________________________________ ** CHEF TOM’S TOP PICKS ** BEST PELLET GRILL: null BEST CHARCOAL GRILL: null BEST GAS GRILL: https://bit.ly/3ydVaER KITCHEN TOOLS: null GEAR: null _________________________________________________ ** FOLLOW US ** FACEBOOK: https://www.facebook.com/allthingsbbq TWITTER: @atbbq INSTAGRAM: @atbbq @cheftomjackson TIKTOK: @allthingsbbq PINTEREST: @allthingsbbq 00:00 Carolina Pulled Pork 00:20 Fire up the grill 01:13 Trim up the pork butt 02:45 Season the pork butt 04:58 Move the pork butt to the grill 05:26 Put together the mopping sauce 06:37 Baste the pork butt 08:44 Pull off the pork butt 09:30 Begin to shred the pork 10:38 Plate up the pork 10:58 Grab a taste 11:37 Like and subscribe