Description
This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite.
Ingredients
- 1 tablespoon mild paprika
- 2 teaspoons light brown sugar
- 1 ½ teaspoons hot paprika
- ½ teaspoon celery salt
- ½ teaspoon garlic salt
- ½ teaspoon dry mustard
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 8 pounds pork butt roast
- 2 cups cider vinegar
- 1 ⅓ cups water
- ⅝ cup ketchup
- ¼ cup firmly packed brown sugar
- 5 teaspoons salt
- 4 teaspoons crushed red pepper flakes
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 2 pounds hickory wood chips, soaked
Instructions
- In a small bowl
- mix mild paprika
- light brown sugar
- hot paprika
- celery salt
- garlic salt
- dry mustard
- ground black pepper
- onion powder
- and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap
- and refrigerate
- 8 hours
- or overnight.
- Prepare a grill for indirect heat.
- Sprinkle a handful of soaked wood over coals
- or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill
- and cook pork until pork is tender and shreds easily
- about 6 hours. Check hourly
- adding fresh coals and hickory chips as necessary to maintain heat and smoke.
- Remove pork from heat and place on a cutting board. Allow the meat to cool
- approximately 15 minutes
- then shred into bite-sized pieces using two forks. This requires patience.
- In a medium bowl
- whisk together cider vinegar
- water
- ketchup
- brown sugar
- salt
- red pepper flakes
- black pepper
- and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan
- and stir to coat pork. Serve immediately
- or cover and keep warm on the grill for up to 1 hour until serving.
Prep Time: 1 hr
Cook Time: 6 hrs
Total Time: 15 hrs
Servings: 10