North Carolina Pulled Pork

• 2 pork, butts about 5 pounds each
• 2 tablespoons pickling salt
• 2 tablespoons black pepper
• 2 tablespoons paprika
• 1 tablespoon pickling salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin
• 1 tablespoon white sugar
• 1 quart vinegar barbecue sauce
• 1 cup cider vinegar, 1/4 cup water, 1 tablespoon brown sugar, 1/2 teaspoon cayenne pepper, 1/4 teaspoon black pepper, and

1. Mix the spices together.
2. Give the butts a good rubbin' with some of the vinegar barbeque sauce, and then rub on the dry seasoning.
3. Allow the pork butts to rest for at least a couple of hours "in the rub".
4. Fire up the smoker.
5. A temperature range of 215 to 230 degrees F is what you want, and the closer to 215, the better.
6. (Even though it will take a little longer, lower temperature smoking makes for juicier meats.)
7. Place the pork butts into your smoker, fat side up.
8. After five hours or so, begin to baste it with the vinegar sauce every hour.
9. When the internal temperature reaches 190 degrees, remove the pork from the smoker, wrap it or cover it, then let it rest for at least an hour.
10. This step make a tremendous difference in the final texture and flavor of the pulled pork.
11. After the rest, pull the pork, add some sauce, and serve it on buns.
12. It's a nice touch to have a variety of sauces, pickles, and such available for your guests so they can fancy up their sandwiches as they see fit.
13. And most important of all....
14. Don't Forget The Coleslaw!

pork, pickling salt, black pepper, paprika, pickling salt, black pepper, garlic, ground cumin, white sugar, barbecue sauce, cider vinegar

Taken from www.food.com/recipe/north-carolina-pulled-pork-466951 (may not work)