Spot on! Dry rub, slow cooked and mopped with a vinegar BBQ sauce.... that's the way I remember it. The only thing I do differntly is top the sandwich with more vinegar BBQ sauce (if needed) and coleslaw. No thick BBQ sauce. With a side of fried okra and hush puppies, preceeded with a bowl of Brunswick Stew you have a traditional NC luchtime tradition. Kudos to you... great stuff!
This is so good! I found it took longer to cook than the recipe said, though. We have a smoker/grill that I kept at about 225 degrees, and it took about 11 hours to cook the pork to 160 degrees.
I made this pulled pork for the Memorial Day weekend, and man it was gone. I had made this a long time ago when I saw it on the Food Network and everyone raves over it. I put mine in the oven over night at 200 and it was perfect..... Thanks and I hope all pork lovers try this. Loretta