North Carolina Pulled Pork
Ingredients
Instructions for BBQ Sauce
In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside.
Instructions for Pulled Pork
At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. Rub meat with salt and black pepper. In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the drained wood chips over the coals. Place meat on grill rack over drip pan. Cover and grill about 4 hours, or until meat reaches (on a meat thermometer) an internal temperature of 160°F for medium doneness, or until very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips and hot water every 1 to 1 1/2 hours. Remove meat from grill; cover with foil and let stand for 20 to 30 minutes. Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. If desired, top meat with coleslaw.
Serve remaining sauce on the side. Cooking this roast long and slow makes for a tasty, tender sandwich. Top the sandwich with some coleslaw for a crunchy, cool contrast. Have your side dishes and some cold watermelon for dessert.
* Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.
Ingredients
| 1 (5-pound) Good Nature Pork boneless pork shoulder roast |  | 1 tablespoon Worcestershire sauce |
| 2 cups cider vinegar | | 1 teaspoon salt |
| 1/4 cup packed brown sugar | | Hot pepper sauce, to taste |
| 1 tablespoon red pepper flakes | | 10 to 12 hamburger buns, split and toasted |
| 4 cups wood chips (use hickory or | | Coleslaw (optional) |
| oak chips for the best flavor) | |
Instructions for BBQ Sauce
In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside.
Instructions for Pulled Pork
At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. Rub meat with salt and black pepper. In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the drained wood chips over the coals. Place meat on grill rack over drip pan. Cover and grill about 4 hours, or until meat reaches (on a meat thermometer) an internal temperature of 160°F for medium doneness, or until very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips and hot water every 1 to 1 1/2 hours. Remove meat from grill; cover with foil and let stand for 20 to 30 minutes. Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. If desired, top meat with coleslaw.
Serve remaining sauce on the side. Cooking this roast long and slow makes for a tasty, tender sandwich. Top the sandwich with some coleslaw for a crunchy, cool contrast. Have your side dishes and some cold watermelon for dessert.
* Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.
