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North Carolina Pulled Pork BBQ Sandwiches
Servings: 10 to 12
Give this pulled pork BBQ sandwich a try tonight. It is a delicious blend of boneless pork and seasonings that are sure to get your taste buds jumping for joy.
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Cooking this roast long and slow makes for a tasty, tender sandwich. Top the sandwich with some coleslaw for a crunchy, cool contrast. Have your favorite side dishes and some cold watermelon for dessert.
- 5 to 5 .50 pound boneless pork shoulder (butt) roast
- 2 cup(s) cider vinegar
- 1/4 cup(s) brown sugar, packed
- 1 Tbsp. crushed red pepper
- 1 Tbsp. Worcestershire Sauce
- 1 tsp. salt
- Hot pepper sauce, to taste
- 10 to 12 hamburger buns, split and toasted
- Coleslaw, (optional)
- 4 cup(s) wood chips, (use hickory or oak for best flavor)
- In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside.
- At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. Rub meat with salt and black pepper. In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the drained wood chips over the coals. Place meat on grill rack over drip pan. Cover and grill about 4 hours or until meat is very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips and hot water every 1 to 1 1/2 hours. Remove meat from grill; cover with foil and let stand for 20-30 minutes. Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. If desired, top meat with coleslaw. Serve remaining sauce on the side.