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

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