North Carolina-Style Pulled Pork (L'Academie de Cuisine)

By KDCooks

From Culinary Skills Lab - Pork & Lamb - 10/3/11

Ingredients

• NC Vinegar Sauce:
• 1 Picnic Shoulder or Boston Butt (bone in pork shoulder roast 5-6 lbs with 1/4 to 1 inch layer of fat)
• 3/4 cup mild paprika
• 1/4 cup brown sugar
• 1/4 cup hot paprika
• 1 TB celery salt
• 1 TB garlic salt
• 1 TB dry mustard
• 1 TB black mustard
• 1 TB onion powder
• 1 TB salt
• 1 1/2 cups apple cider vinegar
• 1 cup water
• 1 TB sugar
• 1 TB red pepper flakes
• 1 onion, sliced thin
• 1 jalapeno, sliced thin
• 2 TB salt
• 1 TB fresh ground pepper

Preparation

Step 1

Combine the seasonings/spices and rub liberally onto the Boston Butt. Wrap in plastic wrap and refrigerate for 8-12 hours.

On a roasting rack, expose the prepared meat to smoke and heat, preferably apple wood or hickory and keep temp at 325. Cook until internal temp reache 195, about 6-8 hours. The meat should be so tender is "falls" off the bone. Pull or chop and mix with the vinegar sauce. Serve on hamburger buns with coleslaw.