Ingredients
- In a covered grill (gas or charcoal), grill a 6-8 lb. pork butt (pork shoulder) on low temp (@300-350 degrees) for 10-15 per pound. DO NOT DRY THE MEAT OUT. Use a meat thermometer to check for doneness. 160 degrees internal temperature and it is ready for the next step. Place a small metal container of hickory chips inside the firebox near the flame or use hickory charcoal to provide the hickory smoked flavor to the meat. Soak the chips in water so they will not catch fire but smolder until they become ashes - repeat until meat is done. Have a crock pot ready and hot with about 1 inch of sauce (recipe to follow)in the bottom of the pot. Place meat directly from the grill in the crock pot on high for one hour. Turn heat down to low and cook until meat falls away from the bone. While the meat is hot, pull it apart by hand (use rubber gloves - it is hot!!) into 2-4 inch long strips and remove any excess fat. With a large chef knife or cleaver, chop the meat into 1/2" to 1" pieces (or you can leave it in long pulled pieces for that 'Pig-Picken' style pulled barbeque. Once chopped, place meat in a large bowl and add 1/2 to 3/4 cup of sauce and mix well (be sure to let some of the spices from the sauce get into the meat. Serve at once - it is great while it is hot and fresh.
Directions
The Sauce:
1 quart cider vinegar
1 Tbls. black pepper
1 Tbls. crushed red pepper flakes
1 Tbls. salt
2 ounces red pepper sauce (Crystal Louisiana Hot Sauce is the best)
Mix all ingredients and use in the preparation of the meat or serve on the side for additional flavor. DO NOT POUR THE SAUCE ON THE MEAT WHILE IT IS COOKING ON THE GRILL - VINEGAR WILL DRY OUT THE MEAT.
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Submitted 6/13/05.
Source: cookbook
Submitted By: Gina S
gms39@yahoo.com
Eastern NC Hickory Smoked Pork Barbeque