North Carolina Pulled Pork

*Pork Shoulder (pork butt, picnic roast), 24 oz

Mop Sauce
Cider Vinegar, 1 cup
Onions, raw, 1 slice, medium (1/8" thick)
Jalapeno Peppers, 1 pepper
Brown Sugar, 3 tsp packed
Pepper, black, 1 tsp
Pepper, red or cayenne, 1 tsp
1/2c water

Basic BBQ Rub (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=132277)

North Carolina Vinegar Sauce http://recipes.sparkpeople.com/recipe-detail.asp?recipe=132274

Recipe from: How to Grill by Steven Raichlen

Sprinkle pork roast on all sides with Basic BBQ Rub (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=132277). Grill right away or let stand covered in fridge for up to 24 hours.

Combine all ingredients for mop sauce , stir until salt and brown sugar disolve

Set up grill for indirect grilling. Set grill on low (300 degrees). Place pork, fat side up, in the center of the hot grate, away frmo heat. Cover grill and cook the pork until very tender, 4-6 hours or until pork is 195 F on an instant read thermometer.

After 1 hour into cooking, baste pork with mop sauce, repeat every hour.

Transfer cooked pork to a cutting board, cover loosely and let sit for 15 minutes. When ready to server, pull off skin and fat. Slice pork into pieces, transfer pork into roasting pan and stir in 1-1.5 cups of North Carolina Vinegar Sauce (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=132274) enough to keep the pork moist.

To serve, mound the pork on hamburger buns and top with coleslaw. Serve with any remaining vinager sauce on the side.



Number of Servings: 12

Recipe submitted by SparkPeople user BLACKDOVE5.