Title: Eastern North Carolina Pulled Pork
Categories: Sauces and, Pork
Yield: 8 Servings

--------------------------------FOR THE RUB--------------------------------
2 tb Salt
2 tb Sugar
2 tb Brown sugar
2 tb Cumin
2 tb Chili powder
2 tb Black pepper
1 tb Cayenne pepper
1/4 c Paprika

-------------------------------FOR THE SAUCE-------------------------------
3 c Apple cider vinegar
3 c Water
1/3 c White sugar
3/4 c Brown sugar
2 1/2 tb Salt
1/4 c Black pepper
1 tb Cayenne pepper
3 tb Paprika (Hungarian is best)
1 tb Dry mustard
1 c Worcestershire sauce

------------------------------------PORK------------------------------------
6 lb 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 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