This North Carolina pulled pork recipe is delicious especially when smoked with hickory chips on a charcoal grill A spicy rub and a zesty vinegar sauce turn this pork into a favorite dish
Prep Time
8 hrs
Dificult
Medium
Servings
15 hrs
Ingredients
Instructions
In a small bowl
mix mild paprika
light brown sugar
hot paprika
celery salt
garlic salt
dry mustard
ground black pepper
onion powder
and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap
and refrigerate
8 hours
or overnight.
Prepare a grill for indirect heat.
Sprinkle a handful of soaked wood over coals
or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill
and cook pork until pork is tender and shreds easily
about 6 hours. Check hourly
adding fresh coals and hickory chips as necessary to maintain heat and smoke.
Remove pork from heat and place on a cutting board. Allow the meat to cool
approximately 15 minutes
then shred into bite-sized pieces using two forks. This requires patience.
In a medium bowl
whisk together cider vinegar
water
ketchup
brown sugar
salt
red pepper flakes
black pepper
and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan
and stir to coat pork. Serve immediately
or cover and keep warm on the grill for up to 1 hour until serving.
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