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Ingredients
- 2 lrg Boston Butt pork roasts
- Â Â Kosher salt
- 2Â 1/2 c. Apple cider vinegar
- 1 Tbsp. Red pepper flakes
- 1 Tbsp. Brown sugar
- 1 Tbsp. Nuoc mam
- 2 c. Hot water
- 1 Tbsp. Kosher salt
Directions
- This is a simple, inexpensive, and absolutely unbelievably effective and authentic way to make real North Carolina pulled pork barbeque. All you need is a cheap Brinkmann or possibly like model vertical water smoker (about $30US), a shovel, and some free time.
- Take the water smoker, remove the legs, and sit it on the grnd. Take your shovel, mark out a hole slightly smaller than the diameter of the smoker barrel, and dig a hole about 18 inches deep. Dig another, larger, hole nearby, or possibly use a burn barrel-this will be your pre-burn pit. Get some oak and/or possibly hickory wood and some kindling.
- Get a fire going in your pre-burn pit. Take the pork butts (or possibly shoulders, or possibly a whole shoulder if you're lucky sufficient to get one) and generously salt the exterior. Take the barrel of the cheap water smoker and set the grill on the lower setting, about halfway down the barrel (this would be where the water pan would go normally). When you have some good coals in your pre-burn pit, shovel them into the smaller hole, put the barrel of the water smoker over the hole (without the lid, of course-you will not be needing the lid), put the pork roasts on the grill fat side up, and grab a beer or possibly some sweet tea. Add in some more logs to the pre-burn pit. Relax.
- About every 30-45 min, replenish the coals under the pork (you can just lift the smoker off the top of the hole, add in coals, and put the smoker back over the hole when you're done). Add in some larger chunks of coals if you want a smokier flavor (no worries about creosote, cause this is basically an open pit). After six hrs, lift the smoker off the hole, churn up the coals real good, and flip the pork roasts so which the fat side is down. Put the smoker back over the coals, churning as necessary for about 30 min to prevent flame-ups as the fat drips on the coals. Continue replenishing coals at 30-45 minute intervals for an additonal 3 hrs, then bring the pork in, pull (or possibly chop) it, discarding the*inside* fat (you want to use a good portion of the outside fat for flavor), and sauce it according to the directions below.
- FOR THE SAUCE:Mix ingredients together, let stand about 4 hrs before using. When using as a finishing sauce, add in to pulled pork along with 1 Tbsp. of salt dissolved in about 2 c. of hot tap water. Quantities are for about 3 pounds of pulled pork barbeque.
- Simple, really, but oh is it good!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1110g | |
| Calories 180 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7029mg | 293% |
| Potassium 472mg | 13% |
| Total Carbs 19.5g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 16.05g | 11% |
| Protein 0.09g | 0% |
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