Eastern North Carolina Pulled Pork

Recipe Ingredients

		For The Rub
2 tablespoons	30ml	Salt
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Brown sugar
2 tablespoons	30ml	Cumin
2 tablespoons	30ml	Chili powder
2 tablespoons	30ml	Black pepper
1 tablespoon	15ml	Cayenne pepper
1/4 cup	59ml	Paprika
		For The Sauce
3 cups	711ml	Apple cider vinegar
3 cups	711ml	Water
1/3 cup	65g / 2.3oz	White sugar
3/4 cup	120g / 4.2oz	Brown sugar
2 1/2 tablespoons	37ml	Salt
1/4 cup	59ml	Black pepper
1 tablespoon	15ml	Cayenne pepper
3 tablespoons	45ml	Paprika - (Hungarian is best)
1 tablespoon	15ml	Dry mustard
1 cup	237ml	Worcestershire sauce
		Pork
6 lbs	2724g / 96oz	Pork picnic shoulder roast or Boston butt - (up to 10)

Recipe 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 <[email protected]> on Sep 9, 1997

Source:
Dean Brown

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