Ingredients: |
Ingredients: 2 10-lb. pork shoulders, with bone
Hickory chips and charcoal for grilling, 50/50 ratio
2 c. white wine vinegar
2/3 c. ketchup
1/3 c. sugar
1/4 c. honey
1/2 tsp. cayenne pepper
1/2 tsp. coarse salt
1 tsp. freshly ground pepper
16 soft hamburger buns, split
Red Green Slaw (see recipe)
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Directions: |
Directions:Preheat oven to 500º F.
Wrap the pork shoulders in aluminum foil and place in a large heavy roasting pan. Roast the pork shoulders for 20 minutes at 500º, then reduce the heat to 250º and cook for an additional 5 hours, turning them every hour.
Using a covered grill, start the fire 1 hour before the pork shoulders are finished roasting, using the mixture of hickory chips and charcoal. When the pork shoulders are roasted, remove the foil and transfer them to the grill. Cover the grill and smoke the pork for 20 to 40 minutes.
Allow the meat to cool so it can be handled, then transfer it to a large bowl. Remove the meat from the bone and using your fingers, finely shred the meat. Wrap half the meat in plastic wrap and aluminum foil and freeze for later use.
In a medium saucepan, mix together the vinegar, ketchup, sugar, honey, cayenne pepper, salt, and pepper. Simmer the sauce ingredients for 10 minutes over low heat. Reserve 1/2 c. of sauce and pour the remaining sauce over the meat and toss until the meat is evenly coated. Keep the meat warm in a double boiler until ready to serve.
To serve, spoon a portion of meat onto the bottom of a soft bun, mound the Red Green Slaw on top of it, and pour a little of the remaining sauce over all, then top with the second half of the bun.
The meat can be made a day or two in advance and kept in an airtight container in the refrigerator. To serve, reheat it in the top of a double boiler over simmering, not boiling water. |
This recipe for Martha Stewart's North Carolina Pork Barbecue is from