5. Transfer the pork to a work surface and let rest for 30 minutes. Pull the meat off of the bones; discard the bones, gristle, skin and fat. Using tongs and a fork, or your fingers, finely shred ...

Pork shipments from a North Carolina pork processing plant are now ... blocking shipments due to concerns about the quality of hog skins. The one plant alone has a slaughter capacity of nearly ...

This traditional Eastern Carolina BBQ sauce is a tangy, vinegary treat best served over pulled pork. Also known as a mop ...