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Labor Day: Carolina Barbecue

Source of Recipe


Sandra Pinckney



List of Ingredients



• Boston butt or boneless shoulder roast (5- to 7 pounds), covered with a good layer of fat
  
• Olive oil
  
• Kosher salt
  
• Fresh ground pepper
  
• 6 cups hickory chips or chunks, soaked for one-half hour in cold water, and drained
  
• Vinegar sauce or other sauces (recipes follow)
  
• 10 to 12 hamburger rolls
  






Instructions



1. Rub the roast with olive oil and season all over with kosher salt and black pepper. Set aside.
   Set up the grill for indirect grilling and place a drip pan in the center. If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium. If using a charcoal grill, preheat the grill to medium-low and adust the vents to achieve a temperature of 300° F.
   
   
2. When ready to cook, if using charcoal, toss 1 cup of the wood chips on the coals. With gas, all you need to do is be sure that you start with a full tank of gas. Place the pork shoulder fat side up, on the hot grate over the drip pan. Cover the grill and cook the pork for 4 to 6 hours, until fall-off-the-bone tender, and the temperature on an instant-read meat thermometer reaches 195° F. With a charcoal grill, you'll need to add 10 to 12 fresh coals to each side, and a cup of the soaked and drained wood chips every hour. If the pork begins to brown too much on a gas grill, drape a piece of aluminum foil over it, or lower the heat. Baste with the vinegar sauce. Transfer the pork roast to a cutting board, loosely tent with aluminum foil, and let rest for 15 minutes.
   
   
3. While still hot, pull the meat from the skin, discarding any bones or fat. Using two forks or your fingertips (wear a pair of heavy-duty rubber gloves), pull the pork into shreds, mixing the pork with enough vinegar sauce to keep it moist. This will take time and patience to get the perfect texture. If you must save time, you can use a cleaver to chop the barbecue into small pieces.
   Serve on hamburger rolls with more sauce on the side.
   
   ............
   
   Serve with ONE of the accompanying sauces:
   
   VINEGAR SAUCE
   
   • 3 cups apple cider vinegar
   • 1 Tbsp red pepper flakes
   • 2 Tbsp fresh ground pepper
   • 1 Tbsp kosher salt
   • ½ cup catsup
   • ¼ cup dark brown sugar
   
   In a saucepan, stir together the vinegar, red pepper flakes, pepper and salt. Bring to a boil. Stir in the catsup and brown sugar. Reduce the heat to low, and simmer for 30 minutes. Taste for seasoning, adding more brown sugar and/or salt, as necessary.
   (Makes about 3 cups)
   
   
   TOMATO BARBECUE SAUCE
   
   • 2 Tbsp brown sugar
   • 1 Tbsp dry mustard
   • 1 Tbsp celery salt
   • 1 Tbsp cayenne pepper
   • 1 Tbsp fresh ground pepper
   • 1 Tbsp paprika
   • 2 Tbsp cornstarch
   • ½ tsp allspice
   • 4 cups tomato juice
   • ½ tsp Worcestershire sauce
   • 1 cup white vinegar
   • 1 Tbsp grated onion
   
   Combine all ingredients in a small pot and stir until well mixed. Cook over low heat, stirring from time to time, for at least 30 minutes.
   
   
   MUSTARD BARBECUE SAUCE (Gold Sauce)
   
   • 4 cups yellow mustard (two 20-ounce bottles)
   • 8 ounces of beer (less for thicker sauce)
   • ½ cup apple cider vinegar
   • 8 Tbsp brown sugar
   • ½ cup tomato purée
   • 2 tsp Worcestershire sauce
   • 1 Tbsp cayenne
   • 1 Tbsp fresh ground pepper
   • 2 tsp kosher salt
   • 1½ tsp garlic powder
   
   Combine all ingredients in a saucepan and cook over medium heat, stirring occasionally, until sauce just begins to thicken. The sauce will last in the refrigerator for several weeks. Serve warm or at room temperature.
   (Makes 6 cups)