Eastern North Carolina Pulled Pork

Serving Size : 8
Ingredients

for prepare Eastern North Carolina Pulled Pork

:

Amount	Measure	Ingredient - Preparation Method
FOR THE RUB 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
FOR THE SAUCE eastern north carolina pulled pork
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
PORK eastern north carolina pulled pork
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. Preparation Time: 0:00

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