2 3lb untrimmed boneless pork shoulder halves (Boston butt)
6 cups Hickory wood chips (for smoking)
Dry rub:
3 tablespoons coarsely ground black pepper
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper
Mix ingredients in a small bowl.
Sprinkle generously onto the pork halves, rub into the meat.
Wrap pork in plastic wrap and refrigerate for a minimum of 4 hours.
Mop:
1 cup apple cider vinegar 1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil
Mix ingredients in medium bowl. Cover and refrigerate.
Carolina Red Sauce:
1 1/2 cups apple cider vinegar 1/2 cup ketchup
1 tablespoon (packed) brown sugar
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
Stir all ingredients in small bowl until sugar and salt dissolve. Cover and refrigerate.
The Coleslaw:
1 cup mayonnaise 1/2 cup Carolina Red Barbecue Sauce
1 2 1/2-pound green cabbage, quartered, cored, very thinly sliced
Whisk 1 cup mayonnaise and 1/2 cup Carolina red sauce in large bowl to blend.
Mix in sliced cabbage. Add salt and pepper to taste. Refrigerate 3 to 8 hours, tossing occasionally.
Preheat grill to low heat (225 – 250 degrees). Set up for indirect heat grilling.
Make sure you have a drip pan set up underneath the side of the grill that the pork is going on.
Make six foil pouches of wood chips for smoking. I use 2/3 cup of each wet and dry for each pack.
If using a charcoal grill use all wet chips (1 1/4 cup per hour) and place wet chips directly on the coals.
Place smoke pack on the grill. Once pack is smoking, place pork on grill.
Cover; cook turning pork and brushing with mop every 45 minutes, about 6 hours total.
Replace woodchips at this time as well.
I only recommend smoking the pork for the first 4 hours only. This gives the pork great flavour without making it too smokey/
Internal temperature of pork should reach 165 degrees. Once cooked, remove pork and place on a baking sheet. Cover with tinfoil.
Let stand until cool enough to handle. Shred pork into bite-size pieces. Pour any juices from sheet over pork. Lightly drizzle with Carolina red sauce.
This can be served on buns topped with some coleslaw. This recipe may look long and tedious, but it is really quite simple. The taste of this pulled pork will be well worth the effort.
Trust me, once you’ve had this pulled pork, you will never make it any other way!!! Enjoy!!!
compliments of www.simpletailgating.com
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