NORTH CAROLINA-STYLE PULLED PORK BBQ SANDWICHES

There are generally two types of barbecue sauce in the state of North Carolina. The farther west you go, the sauce contains more ketchup. The eastern barbecue sauce, has a vinegar-pepper base and no ketchup at all. I even added a 'middle of the state' sauce, which contains some ketchup. Either way, there is nothing like a good North Carolina pulled pork BBQ sandwich. 

Lee's Kitchen Tips:
Here is the difference between a pork butt/Boston butt and a pork shoulder/pork picnic.
The pork butt and Boston butt come from the top portion of the ‘whole shoulder’ of the hog. It is sold boneless or bone-in.
The pork shoulder and pork picnic are the same cut of meat from the lower portion of the shoulder below the joint and above the shank or leg. It is sold boneless or bone-in. A Boston butt and a pork shoulder are perfect for pulled pork that is cooked long and slow.
If using a gas grill, you can place soaked wood chips in a packet or two of aluminum foil and poke holes in the top.  We use a smoker which is perfectly designed for smoking meats.  This recipe is for using a smoker but you can improvise with a gas or charcoal grill.

1 (6 ½ to 7 lb) bone-in Boston butt or pork shoulder

¼ cup pork barbecue rub (of your choice)

Rub pork with barbecue rub and let sit in the refrigerator, covered, 12 to 24 hours.
Place about 4 cups applewood chips in water and soak for 12 to 24 hours.

Mopping Sauce
2 T avocado oil

½ cup apple cider vinegar

¼ cup apple juice

2 T dark brown sugar

Place ingredients in a small saucepan and bring to a boil. 

Reduce heat and simmer for a couple of minutes and turn off.

When cool, pour into a squeeze bottle to drizzle over pork.  

Place about 150 lit charcoals on the bottom, coal part, of the grill.

Clean grill and rub grates with an oil soaked folded paper towel.

When the temperature reaches 275 degrees F, place pork in the center directly on the grill, fat side up.

Close grill and grill for 1 hour. Check to see that the temperature stays between 225-250 degrees F. 

Add a few coals at a time to maintain this temperature and a few pieces of soaked wood chunks. Do this every hour.

When pork's internal temperature reaches 150 degrees F, drizzle on the Mopping Sauce every hour.

After about 4 hours, you will have to add more charcoal and wood.

Total cooking time should be 9 hours and the outside of the pork should have a nice dark bark.

Pork is done when internal temperature registers 200 degrees F.

Remove to a cutting board and allow the meat to rest for 60 minutes. Pull off large chunks and chop fairly fine with 2 cleavers (Eastern) or shred (Lexington). 

Transfer to a shallow baking pan. Drizzle with some of the BBQ sauce, cover with aluminum foil and place in a 300 degree F oven for 30 minutes.

Serve on buns with extra sauce, coleslaw, pickles, and hot sauce on the side.

Eastern North Carolina Vinegar Sauce

1 ½ cups apple cider vinegar

1 cup Texas Pete hot sauce

¼ cup dark brown sugar

2 t sea salt

1 t fine ground black pepper

1 t red pepper flakes

Combine ingredients in a small saucepan and simmer 10 minutes.

Lexington BBQ Sauce

1 ½ cups apple cider vinegar

1 cup ketchup

1 T dry mustard

2 T unsalted butter

1 T Worcestershire sauce

2 t garlic powder

2 t fine ground black pepper

1 ½ t sea salt

1 t red pepper flakes

Combine ingredients in a small saucepan and simmer for 15 minutes.