Recipe - Eastern North Carolina Pulled Pork

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
One fourth cup Paprika

FOR THE SAUCE
3 cup Apple cider vinegar
3 cup Water
1/3 cup White sugar
Three fourths cup Brown sugar
2 One half tablespoon Salt
One fourth cup Black pepper
1 tablespoon Cayenne pepper
3 tablespoon Paprika (Hungarian is best)
1 tablespoon Dry mustard
1 cup Worcestershire sauce

PORK
6 pound Pork picnic shoulder roast
or Bostom butt (up to 10)

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 220240F for
about 1 One half 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 pulledpork 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 bbqdigest V5 #519 by wight@odc.net on Sep 9, 1997