Carolina Pulled Pork

This is a recipe that we tried one Saturday afternoon. This recipe was given to me by my friend Kurt. It is awesome. I also included a recipe for the BBQ sauce.

• Ready In: 8 hrs 15 mins
• Serves: 6-8
• Yields: 10 sandwiches

Ingredients

•  pork shoulder
• 2  teaspoons  granulated garlic powder
• 1  teaspoon cumin
• 3  teaspoons fresh ground black pepper
• 1⁄2 teaspoon cayenne pepper
• 2  teaspoons  granulated onion powder
• 2 1⁄2 teaspoons salt
•  carolina barbecue sauce
• 2  cups cider vinegar
• 1 1⁄2 cups apple cider
• 1  cup dark brown sugar
• 2  tablespoons yellow mustard seeds
• 2  tablespoons Dijon mustard
• 1⁄2 cup tomato paste
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 2  smoked  pork neck bones or 2  ham hocks

Directions

1. For the pork:
2. Mix all the spices together. Rub the entire shoulder with 3/4 of the spice mixture and refrigerate for at least 1 hour, or overnight. Reserve the remaining rub.
3. Place the shoulder in a grill or smoker with hickory chips or chunks that is preheated to 265 degrees and has smoke present. Place the pork indirectly over the heat source and smoke it for 5 to 7 hours, or until the shoulder reaches an internal temperature of 185 degrees for sliced pork shoulder and 190 degrees for pulled pork shoulder. If you are using wood chips and a grill, the chips should be soaked and applied about every 40 minutes. When the shoulder has reached the desired temperature, remove the meat, and allow it to rest for 10 to 15 minutes. Use immediately or cool to room temperature, cover, and refrigerate overnight.
4. Carolina Barbecue Sauce
5. Combine all the ingredients in a heavy-bottomed saucepan. Place over medium heat and allow to cook slowly for 30 to 40 minutes, or until the sauce thickens. Remove any foam that may appear on the surface of the sauce as it cooks and discard it. Check the seasoning. Remove the neck bones or hocks and allow the sauce to cool to room temperature. Check the seasoning and use immediately or put into a storage container, cool to room temperature, cover, and refrigerate.