Pulled pork barbecue is a sacred subject to North Carolinians. If you can’t visit one of our famous barbecue joints, this recipe will get you pretty close.
- 1 boneless pork butt (about 5-6 pounds)
- 3 tablespoons paprika
- 4 teaspoons brown sugar
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons dry mustard
- 1 teaspoon garlic powder
- 3 cups cider vinegar
- 3 tablespoons red pepper flakes
- 1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper
In a small mixing bowl, stir together paprika, brown sugar, black pepper, dry mustard and garlic powder until well blended.
Using your fingers, coat pork shoulder with dry rub and cover with plastic wrap. Refrigerate 8 to 24 hours.
In a 1-quart mixing bowl, prepare the basting sauce by whisking together cider vinegar, red pepper flakes, salt and black pepper until well blended. Apply to all surfaces of pork with a barbecue mop during the last 3 hours of cooking.
Preheat grill and place pork butt on grate. Smoke, using hickory chips soaked overnight in water. Add more charcoal and wood chips as needed to keep temperature of grill or smoker between 200 – 225 degrees F.
Smoke shoulder 5 to 6 hours or until internal temperature reaches 165°F. Apply Basting sauce every 30 minutes during the last 3 hours of cooking.