This is the classic pulled pork of North Carolina. The thin vinegar sauce has a little heat in it to give the pulled pork a bite without the sweet of barbecues of the west. If you want to really heat this one up, throw in a tablespoon of cayenne.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
Yield: Serves 6 to 8
Ingredients:
- 1 boneless pork butt (about 5-6 pounds)
- For Rub:
- 1/4 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons salt
- 2 teaspoons dry mustard
- 1 teaspoon red pepper flakes
- Finishing Sauce:
- 1 1/2 cup cider vinegar
- 1/2 cup ketchup
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
Preparation:
In a small mixing bowl, combine all rub ingredients. Coat pork shoulder with seasonings and cover with plastic wrap. Refrigerate for 1 hour.
Preheat smoker and prepare for an 8 hour smoke.
Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, or between 200 - 225 degrees F. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185 degrees F.
Once pork is cooked remove from smoker. Wrap tightly in foil and allow to sit for an hour. Afterward unwrap pork butt and shred. Combine all ingredients to make the sauce. Combine pork with 1/3 of the table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with Cole Slaw if desired.
