Eastern North Carolina Pulled Pork

8 Servings

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Eastern North Carolina Pulled Pork Ingredients

FOR THE RUB	3 c Water
2 tb Salt	1/3 c White sugar
2 tb Sugar	3/4 c Brown sugar
2 tb Brown sugar	2 1/2 tb Salt
2 tb Cumin	1/4 c Black pepper
2 tb Chili powder	1 tb Cayenne pepper
2 tb Black pepper	3 tb Paprika (Hungarian is best)
1 tb Cayenne pepper	1 tb Dry mustard
1/4 c Paprika	1 c Worcestershire sauce
FOR THE SAUCE	PORK
3 c Apple cider vinegar	6 lb Pork picnic shoulder roast

Instructions for Eastern North Carolina Pulled 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 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. Recipe by: Unknown but by Bill Wight Posted to bbq-digest V5 #519 by wight@odc.net on Sep 9, 1997

Main Ingredient: PorkCuisine: Uncategorized