north carolina barbecued pulled pork sandwiches

By dette

I'm a born and bred Tar Heel, a tru son of North Carolina. When we Tar Heels talk about barbecue, we mean pork butt rubbed with spices, then sloooowly roasted at a low temperature for hours. When the tender meat can be easily pulled apart with jsut the touch of a fork, it's done. Then, the meat is tossed with a savory, not sweet, vinegary barbecue sauce with a touch of ehat. The dressed pork is then piled on a bun and topped wioth a heaping helping of Tangy Coelslaw; and extra sauce in passed in squirt bottles at the table.

Ingredients

• RUB:
• 2 t. paprika
• 2 t. brown sugar
• 1 t. garlic powder
• 1 t. onion powder
• 1 t. dry mustard
• 1/2 t. kosher salt
• 1/2 t. freshly ground black pepper
• 4-5 pounds pork butt
• SAUCE:
• 8 T. (1 stic) unsalted butter
• 1/3 c. ketchup
• 3 jalapeno, stemmed, seeded, and chopped
• 3 T. fresh lemon juice
• 2 T. honey
• 2 T. Dijon mustard
• 2 T. worcestershire sauce
• 2 t. chili powder
• 2 t. kosher salt
• 1 t. freshly ground black pepper
• 1 c. apple cider vinegar
• 1/4 c. red wine vinegar
• 8 hamburger buns

Details

Servings 6

Preparation

Step 1

To make the run, combine the paprika, brown sugar, garlic powder, onion powder, dry mustard, salt and pepper in a small bowl. Rubthe mixture all over the pork butt. Put the pork in a roasting pan. Cover with plastic wrap and refrigerate for at elast 2 hours or overnight.
Preheat the overn to 275
Remove the plastic wrap and roast the pork for 506 hours. The pork is donw whenn it's so tender that it can be easily shredded with a fork.

To make the sauce, combine the butter, ketchup, jalapenow, lemon juice, honey, Difon mustard, Worcestershire suace, chili powder, salt and pepepr in a large saucepan over medium ehat. Bring to a boil, remove the pan from the heat, whisk in the cider vinegar and red wine vinegar, and set aside to cool.
Once the pork is cooked, remove it form the oven and elt sit for 10 mintues. Using two forks, shred the prok into small pieces. Add the emat to the sauce abnd let stand for 30 minutes to 1 hour to absorb the sauce. Gently reheat the meat and sauce until warm. Serve the shredded p0ork on the buns and pass extra sauce.