Ingredients
- 1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder)
- Kosher salt
- Barbecue Sauce, recipe follows
- Special Equipment: hickory, oak, and/or maple wood chunks or chips; smoker
Directions
Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.
Preheat the oven to 225 degrees F.
Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
Barbecue Sauce:
2 cups apple cider vinegar
2 tablespoons crushed red pepper
1/2 tablespoon chopped fresh garlic
1/2 tablespoon kosher salt
1 tablespoon freshly ground black pepper
In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.
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By butterflidream
on June 21, 2012
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You say tomato, I say NO! My mother's family, and my husband's entire family, are all from Wayne County, NC in the Neuse river valley. Pork BBQ is a time-honored tradition and the sauce recipes are cherished family secrets. If you start talking about the ingredients, it's likely to get hotter than any political debate. Nothing says 'home' to the people of the Tarheel state quite like a plate of pulled pork. As a military family, we've spent nearly ten years in other states, and have not been able to find Carolina-style BBQ anywhere else. This is EXACTLY the taste I grew up with, and the flavor that brings home to wherever we go.
By kristichili_2656164
Winnsboro, SC
on July 19, 2006
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good
By rosadoll_640661
Durham, NC
on July 13, 2005
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the best BBQ and sauce ever
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