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North Carolina Pork Roast




Source of Recipe


PCMH


List of Ingredients





15 - 20 lb. fresh pork leg
8 cups cider vinegar
1/2 cup packed brown sugar or 1/4 cup molasses
3 tbsp. salt
1-1/2 - 2 tsp. crushed red pepper flakes
enough charcoal
1 - 1-1/2 tsp. ground red pepper




Recipe




Trim excess fat from pork leg leaving about a 1/2" layer of fat. Arrange medium hot-coals around a drip pan in a large covered charcoal grill. Place a drip pan in center. Test for medium heat where meat will cook. Place meat on grill rack above the drip pan. Add more coals as necessary during grilling. Plan on adding about 10 - 15 coals every 45 - 60 minutes. Cover and grill for 5 - 6 hours, or until a meat thermometer inserted in the meatiest portion registers 170º F or more. Meanwhile, in Dutch oven combine vinegar, brown sugar, salt, crushed red pepper, and ground red pepper. Bring to boiling. Cut or pull meat from bones and shred. Place meat in an extra-large mixing bowl. Pour boiling sauce over meat. Serve meat with juices.
Makes 20-25 servings.