Eastern North Carolina Pulled Pork

         Yield: 8 Servings
Categories: Pork, Sauces

--------------------------------FOR THE RUB-------------------------------- 2 tb Salt 2 tb Sugar 2 tb Brown sugar 2 tb Cumin 2 tb Chili powder 2 tb Black pepper 1 tb Cayenne pepper 1/4 c Paprika -------------------------------FOR THE SAUCE------------------------------- 3 c Apple cider vinegar 3 c Water 1/3 c White sugar 3/4 c Brown sugar 2 1/2 tb Salt 1/4 c Black pepper 1 tb Cayenne pepper 3 tb Paprika (Hungarian is best) 1 tb Dry mustard 1 c Worcestershire sauce ------------------------------------PORK------------------------------------ 6 lb Pork picnic shoulder roast -or Bostom butt (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. Recipe by: Unknown but by Bill Wight