Name: Eastern North Carolina Pulled Pork
Ingredients: 2 tb Salt; 2 tb Sugar; 2 tb Brown sugar; 2 tb Cumin; 2 tb Chili powder; 2 tb Black pepper; 1 tb Cayenne pepper; 1/4 c Paprika; 3 c Apple cider vinegar; 3 c Water; 1/3 c White sugar; 3/4 c Brown sugar; 2 1/2 tb Salt; 1/4 c Black pepper; 1 tb Cayenne pepper; 3 tb Paprika (Hungarian is best); 1 tb Dry mustard; 1 c Worcestershire sauce; 6 lb Pork picnic shoulder roast or Bostom butt (up to 10)

Contrary to what is taught in some evangelical circles today, there simply is no such thing as trusting Christ as Savior without at the same moment submitting to Him as Lord. Whereas the believer was once under the lordship of Satan, through saving faith he eagerly places himself under the lordship of Jesus Christ. Whereas he was once the enemy of God and the slave of sin, he is now the loyal subject of his Lord and Master.

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CATEGORY	CUISINE	TAG	YIELD
Meats	Hungarian	Sauces and, Pork	8	Servings

INGREDIENTS

2	tb	Salt
2	tb	Sugar
2	tb	Brown sugar
2	tb	Cumin
2	tb	Chili powder
2	tb	Black pepper
1	tb	Cayenne pepper
1/4	c	Paprika
3	c	Apple cider vinegar
3	c	Water
1/3	c	White sugar
3/4	c	Brown sugar
2 1/2	tb	Salt
1/4	c	Black pepper
1	tb	Cayenne pepper
3	tb	Paprika (Hungarian is best)
1	tb	Dry mustard
1	c	Worcestershire sauce
6	lb	Pork picnic shoulder roast or Bostom butt (up to 10)

INSTRUCTIONS

FOR THE RUB
FOR THE SAUCE
PORK
Mix rub ingredients together and store in a tightly sealed jar. Recipe
makes enough for about 3 roasts.
Rub spice mixture on the meat the night before smoking. Place meat in
Ziploc freezer bag and let it sit overnight in the refrigerator.
Remove the meat 1 hour before going into smoker and let it come to room
temperature.
Mix sauce ingredients well and bring to boil and then simmer for 2 hours.
Prepare smoker and pace meat on grill of smoker. Smoke pork at 220-240F for
about 1 1/2 hours per pound. Mop every hour with sauce. Turn roast over
every 2 hours or so.
Here is when Danny Gaulden takes out his pork shoulders:
For a tender, easy to slice roast- out of pit at 180F internal For a
tender, easy to slice, pullable roast- out of pit at 185F For a tender,
easy to pull roast- out of pit at 190F
Remove roast from smoker and let stand for 15 minutes. Slice or pull off
meat in strips and separate from fat.
For pulled-pork sandwiches, chop the meat. Spoon some of the sauce onto a
fresh split bun/roll. Heap on meat and spoon on more sauce over meat.
Serve with coleslaw on the sandwich or on the side.
Recipe by: Unknown but by Bill Wight
Posted to bbq-digest V5 #519 by wight@odc.net on Sep 9, 1997

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