North Carolina Pulled Pork
- 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
- 1 (8 pound) 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
- In a small bowl, mix mild paprika, light brown sugar, paprika, celery salt, garlic
salt, dry mustard, ground black pepper, onion powder and salt.
- Rub the pork butt roast vigorously on all sides with the paprika mixture. Wrap
in plastic. Chill in the refrigerator 8 hours, or overnight.
- Prepare an outdoor grill for indirect heat. Lightly oil the grate. Place a few
hickory chunks on the hot coals. 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 F (75 degrees C). Check hourly, adding fresh coals as necessary to
maintain even heat.
- Remove pork from heat and place on a cutting board. Allow the meat to cool approximately
15 minutes, then shred into bite-size pieces with a fork.
- 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.
- In a large saucepan, place shredded pork and vinegar sauce. Cover and place on
the grill over low heat for approximately 1 hour.
Makes 10 servings.