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Eastern North Carolina Pulled Pork
Ingredients:
***FOR THE RUB***
2 tablespoon salt
2 tablespoon sugar
2 tablespoon brown sugar
2 tablespoon cumin
2 tablespoon chili powder
2 tablespoon black pepper
1 tablespoon cayenne pepper
1/4 cup paprika
***FOR THE SAUCE***
3 cups apple cider vinegar
3 cups water
1/3 cup white sugar
3/4 cup brown sugar
2-1/2 tablespoon salt
1/4 cup black pepper
1 tablespoon cayenne pepper
3 tablespoon paprika -- (Hungarian is best)
1 tablespoon dry mustard
1 cup Worcestershire sauce
***PORK***
6 pounds pork picnic shoulder roast or Boston butt -- (up
Instructions:
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
1 1/2 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. Posted to BBQ List by Bill Wight on
Sep 9, 1997 |
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