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Friday, May 7, 2010

North Carolina Style Pulled Pork

First Step, Get the Pork Ready for Smoking

2 Pork Butts, about 5 pounds each
2 TB Pickling Spice
2 TB Black Pepper
2 TB Paprika 
1 TB Garlic Powder
1 TB Cumin
1 TB White Sugar
1 Quart Carolina BBQ Sauce (see recipe below)

Mix the spices together. Rub barbeque sauce onto the pork, and then rub on the dry seasoning. Allow the pork butts to rest for at least a couple of hours to absorb the spices.

Next, Mix Up a Great BBQ Sauce

1 cup Cider Vinegar
1/4 cup Water
1 TB Brown Sugar
1/2 tsp Cayenne Pepper
1/4 tsp Black Pepper
1/4 tsp Red Pepper Flakes.

Mix all ingredients until the sugar is dissolved. This sauce really improves if it is allowed to rest for a day or two, which gives the flavors a chance to blend.

Feel free to experiment with different amounts of the peppers and the sugar to get the sweetness and heat you desire.

Fire Up the Smoker!

A temperature range of 215 to 230 degrees F is what you want, and the closer to 215, the better. (Even though it will take a little longer, lower temperature smoking makes for juicier meats.) Place the pork butts into your smoker, fat side up. After five hours or so, begin to baste it with the vinegar sauce every hour.

When the internal temperature reaches 190 degrees, remove the pork from the smoker, wrap it or cover it, then let it rest for at least an hour. This step make a tremendous difference in the final texture and flavor of the pulled pork.

After the rest, pull the pork, add some sauce, and serve it on buns. It's a nice touch to have a variety of sauces, pickles, salsas and relishes available for your guests so they can build their sandwiches as they see fit. And most important of all….Don't Forget The Coleslaw!

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