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North Carolina-Style Pulled Pork




Source of Recipe


Internet


List of Ingredients





RUB
1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
MEAT
8 pounds pork butt roast
VINEGAR SAUCE
2 cups cider vinegar
1 1/3 cups water
5/8 cup ketchup
1/4 cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper





Recipe



1 In a small bowl, mix mild paprika, light brown sugar, paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder and salt.

2 Rub the pork butt roast vigorously on all sides with the paprika mixture. Wrap in plastic. Chill in the refrigerator 8 hours, or overnight.

3 Prepare an outdoor grill for indirect heat. Lightly oil the grate. Place a few hickory chunks on the hot coals.

4 Place pork butt roast over drip pan. Cover grill and cook pork at least 6 hours, until the internal temperature reaches a minimum of 160 degrees. Check hourly, adding fresh coals as necessary to maintain even heat.

5 Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces with a fork.

6 In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper and white pepper. Continue to whisk until brown sugar and salt have dissolved completely.

7 In a large saucepan, place shredded pork and vinegar sauce. Cover and place on the grill over low heat for approximately 1 hour.