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North Carolina Pulled Pork BBQ Sandwiches Recipe

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This recipe for North Carolina Pulled Pork BBQ Sandwiches, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Thursday, July 24, 2008


boneless pork shoulder roast
2 cups cider vinegar
1/4 cup packed brown sugar
1 T red pepper flakes
1 T Worcestershire
1 tsp salt
Hot pepper sauce, to taste
10 to 12 hamburger buns
Coleslaw (optional)
4 cups wood chips (use hickory or oak chips for the best flavor)

BBQ Sauce: In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside. Pulled Pork:
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, 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. Serves 10 to 12.




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