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                                                                  Pulled pork is part one of the Holy Trinity of American barbecue (the other two members are smoked brisket and barbecued ribs). Its birthplace is in the Carolinas, where pork shoulders are slow roasted over smoky hickory or oak embers until they are so tender you can pull them apart with your fingers--which is precisely what you do. Wood smoke is the soul of pulled pork; its beneficent presence is recognizable by the smoke ring, a reddish layer just below the surface of the meat. This smoke ring is the signature of a master pit boss. Follow the technique here and you will achieve it, too.

                                                                  Ingredients
                                                                  • Yes No 1 5 to 7 lb Boston butt
                                                                  • Yes No 3 to tablespoons basic barbecue rub
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • Yes No 1 to jalapeno peppers
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 3 cup north carolina vinegar sauce
                                                                  • Yes No 10 to hamburger buns
                                                                  • Yes No north carolina coleslaw, recipe below
                                                                  • Sprinkle the pork shoulder on all sides with the rub, patting it onto the meat with your fingers. Grill right away or let stand in the refrigerator, covered, for up to 24 hours. The longer you cure it, the richer the flavor will be.
                                                                  • Set up the grill for indirect grilling, and preheat to medium-low. If using charcoal, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce heat to medium-low.
                                                                  • Combine all the ingredients for the mop sauce with 1/2 cup water in a nonreactive bowl and stir until the salt and brown sugar dissolve. When ready to cook, if using charcoal, toss 1 cup wood chips on the coals. Place the pork, fat-side up, in teh center of the hot grate, away from the heat. Cover the grill and cook the pork until very tender, 4 to 6 hours (about 195 degrees Fahrenheit on an instant-read meat thermometer ). If using charcoal, add 12 fresh coals and 1/2 cup wood chips per side every hour. After 1 hour, baste the pork with the mop sauce; repeat every hour.
                                                                  • Transfer the cooked pork to a cutting board, cover loosely with aluminum foil, and let rest for 15 minutes. When ready to serve, wearing rubber gloves pull off the skin and fat. Finely chop the crisp skin with a cleaver to add to the pulled pork or discard. Discard the fat. Pull the pork into shreds about 2 inches long, going along the grain, or chop it with a cleaver. Transfer the shredded pork to a roasting pan and stir in 1 to 1 1/2 cups of the vinegar sauce, enough to keep the pork moist. Cover with aluminum foil and keep warm.
                                                                  • To serve, mound the pork on hamburger buns and top with coleslaw. Serve any remaining vinegar sauce on the side.
                                                                  • Find the recipe for North Carolina Coleslaw
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 6
                                                                  • Total Time: 1 day 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    foil

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