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Eastern North Carolina Pulled Pork

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Eastern North Carolina Pulled Pork

Author: Recipe-Bot

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Ingredients:

SALT
SUGAR
BROWN SUGAR
CUMIN
CHILI POWDER
BLACK PEPPER
CAYENNE PEPPER
PAPRIKA
***FOR THE SAUCE***
APPLE CIDER VINEGAR
WATER
WHITE SUGAR
BROWN SUGAR
SALT
BLACK PEPPER
CAYENNE PEPPER
PAPRIKA
DRY MUSTARD
WORCESTERSHIRE SAUCE
***PORK***
PORK PICNIC SHOULDER ROAST OR BOSTON BUTT

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 where you take 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.

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