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@@@@@ Now You're Cooking! Export Format Eastern North Carolina Pulled Pork none ***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 Bosto; (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. Posted to BBQ List by Bill Wight Yield: 8 servings Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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