Pulled Pork - W. North Carolina Recipe. A classic American BBQ recipe that comes from the Western part of North Carolina. The pork is so delicious and juicy that it just falls of the bone. Grab a piece and dip it in the tomato based sauce or pile it high between two pieces of toasted bread.
pork shoulder - butt roast
Piedmont-Lexington Dip Sauce
1 1/2 cups
red pepper flakes
1 1/2 Tbsps
soaked in water to cover
In a large stock pot combine the kosher salt, sugar, water, juniper berries, cloves, black peppercorns, and bay leaves. Bring to a boil and stir until the kosher salt and sugar have completely dissolved. Allow the brine to completely cool.
Place the pork in a large container and pour in the brine. Cover the container and place in the refrigerator for up to 3 days.
3 hours prior to cooking remove from the brine, rinse off, and allow to dry. This will allow the pork to come to room temperature.
Prepare your grill for indirect heat grilling (see notes). Place on the grill and roast 4 to 6 hours until the internal temperature reaches 195 degrees.
In a saucepan combine the cider vinegar, ketchup, water, red pepper flakes, cayenne pepper, sugar, salt, and black pepper.
Bring to a simmer and stir until the sugar has dissolve. Allow the sauce to cool before use.
When the pork is done allow it to sit for 30 minutes. Remove the skin and bone and start pulling the pork meat apart into shreds. Careful, this will be hot so consider using two forks to help pull the meat apart.
Dip pieces of the pork in the sauce or place a handful of pulled pork on a warmed hamburger bun and top with the sauce.
If you have a gas grill have one side of the grill turned on high and the other off. Place the soaked hickory chips in a smoker box and once smoke appears lower the heat to medium-low. Place the pork on the side that is turned off and close the barbeque. This allows the heat to circulate and cook your pork without burning.
If you are using a charcoal barbeque separate hot coals to both sides of the barbeque and none in the middle. Place a drip pan in the middle. Place a handful of soaked hickory chips on the hot charcoal (each side). Place the pork in the center of the grill and close the top. Add 10 coals and a handful of soaked hickory chips to each side every hour.