Eastern North Carolina Pulled Pork
May 6, 2019
Ingredients
- ***FOR THE RUB***
- 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
- 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 tablespoons salt
- 1/4 cup black pepper
- 1 tablespoon cayenne pepper
- 3 tablespoons paprika
- (Hungarian is best)
- 1 tablespoon dry mustard
- 1 cup Worcestershire sauce
- ***PORK***
- 6 pounds pork picnic shoulder roast or Boston
- (up to 10)
Directions
- Step 1 Mix rub ingredients together and store in a tightly sealed jar. Recipe makes enough for about 3 roasts.
- Step 2 Rub spice mixture on the meat the night before smoking.
- Step 3 Place meat in Ziploc freezer bag and let it sit overnight in the refrigerator.
- Step 4 Remove the meat 1 hour before going into smoker and let it come to room temperature.
- Step 5 Mix sauce ingredients well and bring to boil and then simmer for 2 hours.
- Step 6 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. For a tender, easy to slice roast- out of pit at 180F internal For a tender, easy to slice, pull able 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.
- Step 7 Slice or pull off meat in strips and separate from fat. For pulled-pork sandwiches, chop the meat.
- Step 8 Spoon some of the sauce onto a fresh split bun/roll. Heap on meat and spoon on more sauce over meat.
- Step 9 Serve with coleslaw on the sandwich or on the side.