Recipe courtesy of The Barbecue Joint
Eastern North Carolina Barbecue
Total:
10 hr 50 min
Active:
20 min
Yield:
6 large servings
Level:
Easy
Total:
10 hr 50 min
Active:
20 min
Yield:
6 large servings
Level:
Easy

Ingredients

  • 1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder)
  • Kosher salt
  • Barbecue Sauce, recipe follows
Barbecue Sauce:
  • 2 cups apple cider vinegar
  • 2 tablespoons crushed red pepper
  • 1/2 tablespoon chopped fresh garlic
  • 1/2 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper

Directions

Special equipment: hickory, oak, and/or maple wood chunks or chips; smoker

Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil. Preheat the oven to 225 degrees F. Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and Barbecue Sauce, to taste. Serve with more Barbecue Sauce on the side.

Barbecue Sauce:

In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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