Detailed instructions on making NC BBQ
When buying the meat look for Boston Butt, Pork Shoulder or Picnic Roast. You may have to ask the butcher. In NC, these are in the meat case in every store.
The Night Before
1) Soak your wood chips. I usually soak about 2 lbs or 1/2 a bag
2) Make the rub
a. This is Neely's rub and is very simple. Modify as you see fit.
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
b. Mix Neely's rub 50/50 with Brown Sugar. I like the brown sugar because it adds sweetness and crust to the BBQ.
3) Rinse the Pork shoulder and pat dry
4) Apply the rub to all sides, Cover and put in the fridge.
The Day of cooking
1) Preheat the Grill to 250. Get a 5 dollar
2) If on gas make 4-5 smoking pouches using tin foil. Poke holes in the top to release smoke.
3) When grill is preheated put Pork on side opposite the heat source for indirect grilling
4) Replace chips/smoking pouches every 45 minutes. for 4 hours
5) After 4 hours the pork has taken as much smoke as it's going to. If your on gas and your temp is steady 250 then you can keep cooking for 4 more hours. You can also wrap the pork with a double wide sheet of foil very loosely. This will hold in moisture and insure tenderness
I like to bring mine in and put in a dutch oven. This is only because I cannot maintain a consistent temperature and I have kids.
After 8-9 hours of cooking you should be done. The meat should pull back from the bone and the bone should be easy to pull out.
Put the meat on a plate cover with foil and let cool about 1 hours.
Now you can pull or chop the meat. I like to put a cutting board on a towel to catch the juices. I use 2 forks to pull it and leave longs strands.
Be sure to remove any fat you see.
Then I put it in a crock pot on low and add the BBQ sauce. Add to taste (about 1 cup) BBQ sauce can be added at serving time.
Here is a standard NC BBQ Sauce.
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper
1.Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid.
Refrigerate for 1 to 2 days before using so that the flavors will blend.
Shake occasionally, and store for up to 2 months in the refrigerator.