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Tangy North Carolina Pulled Pork


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Tangy North Carolina Pulled Pork      north carolina pulled pork


  • 1 pork shoulder (8-10 lbs.), preferably one with a generous crown of fat on top
  • 2 tablespoons TexJoy Steak Seasoning
  • salt and pepper to taste
  • At least 4 cups of hickory chips, soaked in water for a half hour before use
The night before cooking, season the pork shoulder well with salt, pepper and TexJoy steak  seasoning.  Wrap or cover with foil and refrigerate until ready to cook.
Combine the ingredients (below) for the vinegar sauce in a microwaveable bowl. Heat on high for 1 minute in the microwave.  Mix to combine and set aside.
Preheat a grill or smoker, set up for indirect low heat.  The temp for the duration should be between 200º and 275º F.  On a large gas grill, this means lighting just one to two burners on the lowest setting.  On a charcoal grill (which I prefer) start with about 25 briquettes and let them burn to a full gray.  You will need to add charcoal about every hour.   Place wood chips directly on the charcoal or in a smoke box.  Place the pork shoulder on the grill fat side up and close the lid.  Cook, adding new wood chips occasionally and basting with the vinegar sauce every 30 minutes, until the pork is a deep amber hue and the meat falls away easily when pulled with tongs, 5-6 hours.
Remove from grill and let rest for 15 minutes.  Use a big fork and sharp knife to shred into fine pieces.  Serve the pulled pork with vinegar sauce, cole slaw, and large potato rolls for making sandwiches.  Serves about a dozen.
North Carolina Vinegar Sauce
  • 2 cups cider vinegar
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon  sugar
  • 1 tablespoon hot sauce
  • salt and pepper to taste
Simple Cole Slaw

Combine a bag of store-bought coleslaw mix with 1/2 cup mayo and 1/4 cup white vinegar. salt and pepper to taste.


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