Eastern north carolina pulled pork
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Salt |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Brown sugar |
| 2 | tablespoons | Cumin |
| 2 | tablespoons | Chili powder |
| 2 | tablespoons | Black pepper |
| 1 | tablespoon | Cayenne pepper |
| ¼ | cup | Paprika |
| 3 | cups | Apple cider vinegar |
| 3 | cups | Water |
| ⅓ | cup | White sugar |
| ¾ | cup | Brown sugar |
| 2½ | tablespoon | Salt |
| ¼ | cup | Black pepper |
| 1 | tablespoon | Cayenne pepper |
| 3 | tablespoons | Paprika (Hungarian is best) |
| 1 | tablespoon | Dry mustard |
| 1 | cup | Worcestershire sauce |
| 6 | pounds | Pork picnic shoulder roast or Bostom butt (up to 10) |
Directions
FOR THE RUB
FOR THE SAUCE
PORK
Mix rub ingredients together and store in a tightly sealed jar. Recipe makes enough for about 3 roasts.
Rub spice mixture on the meat the night before smoking. Place meat in Ziploc freezer bag and let it sit overnight in the refrigerator.
Remove the meat 1 hour before going into smoker and let it come to room temperature.
Mix sauce ingredients well and bring to boil and then simmer for 2 hours.
Prepare smoker and pace meat on grill of smoker. Smoke pork at 220-240F for about 1½ hours per pound. Mop every hour with sauce. Turn roast over every 2 hours or so.
Here is when Danny Gaulden takes out his pork shoulders: For a tender, easy to slice roast- out of pit at 180F internal For a tender, easy to slice, pullable roast- out of pit at 185F For a tender, easy to pull roast- out of pit at 190F Remove roast from smoker and let stand for 15 minutes. Slice or pull off meat in strips and separate from fat.
For pulled-pork sandwiches, chop the meat. Spoon some of the sauce onto a fresh split bun/roll. Heap on meat and spoon on more sauce over meat.
Serve with coleslaw on the sandwich or on the side.
Recipe by: Unknown but by Bill Wight Posted to bbq-digest V5 #519 by wight@... on Sep 9, 1997