INGREDIENTS

INSTRUCTIONS

PAN SAUCE
HEATING SAUCE
While nothing can duplicate the sweet ambrosia of slow, pit-cooked, whole
hog Eastern North Carolina barbeque, this is a right close backyard
approximation for those of us who find themselves exiled in distant,
heathen regions of barbeque heresy. You will need a water smoker (I use a
Brinkmann), plenty of hickory wood, and several hours of free time. Prepare
your mopping sauce (apple cider vinegar and cayenne pepper flakes). Bring
your pork roast to room temperature and make several deep incisions all
along it. Start your fire, using plenty of charcoal. Soak half your hickory
wood, leave the other half dry. When the fire dies down, put your pork
roast in the smoker, cover, and start adding hickory wood to your fire pan.
The object is to maintain a heavy smoke, combined with a temperature on the
cusp between warm and ideal, for about six hours. Every twenty minutes mop
(baste) the roast liberally with your mopping sauce. I generally throw
three or four garlic bulbs into the fire over the course of the smoking,
but that's optional. Now, take the pork roast, put it in a covered dutch
oven, pour the rest of your mopping sauce over it, and bake it for one or
two hours at 275 degrees, or until the meat is falling apart. Remove, let
it cool, then pull the meat into thumb sized or smaller chunks, discarding
as much fat as you can. Pack the pulled pork into a 12 1/2 inch skillet,
turn the heat to medium, and apply a liberal dose of your pan sauce.
Dissolve the salt in water and dump that into the mix. Stir frequently,
adding more pan sauce as desired (I end up using about eight ounces per
skillet of barbeque). Cook the liquid down until the barbeque is only
slightly moist, remove from heat, and serve.
Suggested Wine: Dixie Beer, Serving Ideas : French Fries, Hush Puppies,
Coleslaw, Camp Beans.
LLINTON@LEO.VSLA.EDU
(LIZ LINTON)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
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