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Eastern North Carolina Pulled Pork


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
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
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 on Sep 9, 1997 - - - - - - - - - - - - - - - - - -

Yield: 8 servings

Preparation Time: 0:00

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