Ingredients: |
Ingredients: Barbecue Shoulder (preferably from Nahunta Pork Outlet in Pikeville, NC, Apple Cider Vinegar, salt, brown sugar, texas pete, sweat.
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Directions: |
Directions:Put on Flatt & Scruggs “Live at Carnegie Hall”, light a mix of hardwood charcoal and wet hickory chunks in a chimney fire starter. Salt the meat liberally with Kosher Salt, leave out at room temperature. When Lester begins to introduce the “Salty Dog Blues”, toss charcoal into the pig cooker. Put meat on skin side up. Light another fire in the chimney starter and replenish coals every 20 – 30 minutes, being sure to spread coals around evenly never allowing the cooker to go over 225 degrees. When Flatt & Scruggs record ends, put on “Bill Monroe & His Bluegrass Boys 1946”, crack a beer and sit back and listen. When that record ends, put on “New Grass Revival” the original green debut of the band that changed bluegrass to Newgrass, switch to brown likker. When that record ends, put on whatever you want but don’t dare look at the pig by lifting the lid. After about ten hours, check the meat in the deepest part of the shoulder and be sure it is at least at 190 degrees. Remove from heat and cover loosely with foil and allow to continue cooking and cool for at least 45 minutes. Pull pig and separate from fat, keeping only the most tender and lean meat. Preserve crisp, browned skin crackling and mix in with meat and chop, or pull to your liking.
Sauce:Apple cider vinegar, red pepper flake, salt, brown sugar, pepper, and texas pete sauce to taste |
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