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I use a Boston butt for pork and sauerkraut in about 8 hours, and it does shred, but not at all the same in texture. My NC pulled pork takes 12 to 18 hours depending on weight and how long it takes to break the plateau.nce I hit 195, I wrap it in foil and towels and place it in a small cooler. It will stay at food safe temps for at least three hours, which allows me a nice window to hit a dinner time. I pull it right at dinner, and hit it with a apple cider vinegar NC-style finishing sauce.
1 teaspoon Accent. Once it was seasoned and injected, it was time for the smoker which was already sitting at 235 degrees. I threw on a couple pieces of peach and cherry wood for smoke flavor. The pork belly went on â skin side down â for 4 hours. At that point it had that perfect, mahogany color I was going for. So it was time to wrap. For my wrap I just simply re-seasoned with a little more The BBQ Rub. and added about Â¼ cup of apple juice just for a little added moisture.