North Carolina Pork
Ingredients
- 1 Boston butt or end-cut boneless pork roast, 5 to 7 lbs.
- Salt, freshly ground black pepper
- Wood chips or chunks
- Lexington-Style Barbecue Sauce:
- 2 cups cider vinegar
- 1 tbl. salt
- 1 tbl. ground white pepper
- 1 tbl. red pepper flakes
- 2 tbls. white sugar
- 1/4 cup brown sugar
- 1/2 tsp. black pepper
- 1/2 cup ketchup
Instructions
1. Soak hickory or apple wood chips in water 30 minutes. When coals in a covered grill are ready, place the drained wood chips directly on charcoal briquets or in the smoker box of a gas grill. For best flavor, opt for charcoal and plan to replenish both coals and damp wood chips. Plan on low, slow cooking, so don’t use too many briquets at once; you may wish to use an indirect cooking method with a drip pan directly underneath the pork roast, especially if it’s fatty, though it probably won’t be.
2. Season pork with salt and pepper. Place meat in center of cooking grate and cook slowly over low heat for 3 to 4 hours or until an instant-read thermometer registers 180 to 190 degrees. The meat should be very tender and falling apart. Be sure to add coals each hour to keep the heat constant in the grill.
3. Meanwhile, mix all barbecue sauce ingredients and let sit 10 minutes. Then pull meat from the skin, bones and fat. Chop finely or shred with two forks back-to-back.
4. Add enough Lexington barbecue sauce to the pork while it’s still hot to keep the meat moist.
Menu tip: Serve on white buns and top with coleslaw. Dress the sandwich with the barbecue sauce instead of mayonnaise. Serve additional sauce on the side.
Serves 8 to 10.
Source: The Advocate - Baton Rouge, La.
2. Season pork with salt and pepper. Place meat in center of cooking grate and cook slowly over low heat for 3 to 4 hours or until an instant-read thermometer registers 180 to 190 degrees. The meat should be very tender and falling apart. Be sure to add coals each hour to keep the heat constant in the grill.
3. Meanwhile, mix all barbecue sauce ingredients and let sit 10 minutes. Then pull meat from the skin, bones and fat. Chop finely or shred with two forks back-to-back.
4. Add enough Lexington barbecue sauce to the pork while it’s still hot to keep the meat moist.
Menu tip: Serve on white buns and top with coleslaw. Dress the sandwich with the barbecue sauce instead of mayonnaise. Serve additional sauce on the side.
Serves 8 to 10.
Source: The Advocate - Baton Rouge, La.
Recipe Info
Views
344
Date
November 2, 2006
Categories
Beef Pork and Lamb