Pulled Pork:Ingredients:
Bone in pork shoulder, about 7 lbs, fat cap trimmed (I think it is juicy enough without the extra fat)
1 tbsp light brown sugar
1 tbsp mild paprika
1/2 tsp celery salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dry mustard
1 tsp kosher salt
1/2 tsp pepper
Hamburger buns
Directions:
In small bowl, mix all dry ingredients together. Rub on pork. Marinate overnight in refrigerator.
Remove pork shoulder from refrigerator at least an hour before cooking. Heat smoker to 250°. Cook for about 10 hours, or until internal temperature reaches 190°. Wrap pork shoulder tightly in aluminum foil and let rest for 30 minutes. Internal temperature should reach 195°. Remove bone and using two forks shred pork, removing excess cartilage and fat. Serve on hamburger bun with slaw and barbecue sauce.
Eastern North Carolina Barbecue Sauce:
Ingredients:
2 cups apple cider vinegar
3 cloves garlic, minced
Dash hot sauce (I used Texas Pete to keep it a true NC sauce)
1 tbsp crushed red pepper
1 tsp kosher salt
1/2 tsp pepper
1 tbsp honey
Directions:
In small saucepan, combine vinegar, garlic, hot sauce, crushed red pepper, salt, and pepper. Bring to boil over high heat. Reduce heat to medium and continue to boil for 15-20 minutes. Take off heat and whisk in honey. Let cool before serving.
Watermelon Radish Slaw:
Ingredients:
1 watermelon radish, julienned
3/4 head green cabbage, julienned
1 large carrot, peeled and julienned
1/4 cup apple cider vinegar
2 tsp honey
1 tsp kosher salt
1/2 tsp pepper
Directions:
In large bowl, mix the radish, cabbage, and carrot. In a small bowl, whisk together vinegar, honey, salt, and pepper. Pour sauce over cabbage mixture and stir to combine. Put in refrigerator for at least 30 minutes before serving.
