North Carolina Pulled Pork Recipe

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Type: North Carolina Pulled Pork Free Cooking Recipe – Barbecue

Try this one!

Ingredients / Directions
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

1 (8 pound) pork butt roast

Vinegar Sauce
2 cup(s)s cider vinegar
1 1/3 cup(s)s water
5/8 cup(s) ketchup
1/4 cup(s) 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 hour(s)
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 hour(s)
until the internal temperature reaches a minimum of 160 degrees F (75 degrees C). Check hour(s)ly
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(s).

Makes 10 servings.

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