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Eastern North Carolina Pulled Pork

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Meats Hungarian Pork, Sauces and 8 Servings

INGREDIENTS

2 T Salt
2 T Sugar
2 T Brown sugar
2 T Cumin
2 T Chili powder
2 T Black pepper
1 T 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 T Salt
1/4 c Black pepper
1 T Cayenne pepper
3 T Paprika, Hungarian is best
1 T Dry mustard
1 c Worcestershire sauce
6 lb Pork picnic shoulder roast
or Bostom butt up to 10

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1127
Calories From Fat: 671
Total Fat: 74.5g
Cholesterol: 197.3mg
Sodium: 7981.6mg
Potassium: 1471.4mg
Carbohydrates: 41.8g
Fiber: 4.4g
Sugar: 30.9g
Protein: 71.6g


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