How do I barbecue North Carolina-style pulled pork?]
True NC pulled pork is a pork shoulder smoked over hickory coals. You can use either the picnic half or the butt half as it is difficult to find whole shoulders. Each half will weigh about 7 to 8 pounds. Smoke gently (220-240F at meat-grill level) until the meat is very tender. This takes from 8 to 12 hours, keeping the meat at or above 160F. The meat should be ready to fall apart at an internal temperature of 185-190F. Pull or chop the meat, putting it into a container. Eastern NC style uses a sauce consisting of cider vinegar, salt, black pepper, and red pepper. Variations include sugar to off-set the vinegar. About 12 ounces of sauce to 6 pounds of finished meat. Mix this together, refrigerate overnight so the flavors meld together and serve on white bread buns, perhaps with coleslaw on the top.
