North Carolina Style Pulled Pork
For the smoker
1 Boston but (bone-in pork shoulder roast; 5 to 6 pounds),
covered with a layer (1/2 to 1 inch thick) of fat
Vinegar sauce
10 to 12 hamburger buns
For the rub:
1 tablespoon mild paprika
2 teaspons firmly packed light brown sugar
1 1/2 teaspoons hot paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
For the vinegar sauce:
2 cups cider vinegar
1 1/3 cups water
1/2 cup plus 2 tablespoons ketchup
1/4 cuup firmly packed brown sugar, or more to taste
5 teaspoons salt, or more to taste
4 teaspoons hot red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
Simmer the sauce until desired thickness.
For the smoker
1 Boston but (bone-in pork shoulder roast; 5 to 6 pounds),
covered with a layer (1/2 to 1 inch thick) of fat
Vinegar sauce
10 to 12 hamburger buns
For the rub:
1 tablespoon mild paprika
2 teaspons firmly packed light brown sugar
1 1/2 teaspoons hot paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
For the vinegar sauce:
2 cups cider vinegar
1 1/3 cups water
1/2 cup plus 2 tablespoons ketchup
1/4 cuup firmly packed brown sugar, or more to taste
5 teaspoons salt, or more to taste
4 teaspoons hot red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
Simmer the sauce until desired thickness.