Carolina-Style Pulled Pork

Having spent most of my childhood in Georgia and later in life spending several years in North Carolina, I became quite fond of mustard/vinegar based BBQ and pit smoked pork. Here in Texas, pork is not BBQ, but I missed it. So, a while back I was jonesin' for some pulled pork with tangy sauce like I grew up with and I came across this recipe on the internet. I prepared it for family and guest and they simply loved it. Hope you will too. Note: Prep time does not include time to marinate the meat overnight.

• Ready In: 10 hrs 30 mins
• Serves: 12-14

Ingredients

• 6  lbs  pork shoulder

• Rub

• 2  tablespoons salt
• 2  tablespoons sugar
• 2  tablespoons brown sugar
• 2  tablespoons cumin
• 2  tablespoons chili powder
• 2  tablespoons black pepper
• 1  tablespoon cayenne pepper
• 1⁄4 cup paprika

• Sauce

• 3  cups apple cider vinegar
• 3  cups water
• 1⁄3 cup white sugar
• 3⁄4 cup brown sugar
• 2 1⁄2 tablespoons salt
• 1⁄4 cup black pepper
• 1  tablespoon cayenne pepper
• 3  tablespoons paprika
• 1  teaspoon dry mustard
• 1  cup Worcestershire sauce

Directions

1. For the rub, mix items 2-9 and store in an air tight container (makes enough for 3 roasts).
2. Rub spices on pork roast, wrap in plastic wrap and chill over night.
3. Bring meat to room temperature and fire up the smoker according to manufacture's directions. Bring to 240 degrees. Place meat in smoker, maintain temperature 220-240 degrees and smoke for 1 1/2 hours per pound. Mop every hour with sauce.
4. For the sauce, mix the remaining ingredients and simmer for two hours. I recommend making the sauce ahead of time so you can tend to your fire.
5. Mop with sauce every hour and turn every two hours.
6. Meat will be "pullable" when internal temperature reaches 185 to 190.
7. Remove pork and let stand for 15 minutes.
8. Slice or pull meat off and separate from the fat.
9. Chop the meat.
10. Spoon some sauce onto a bun or roll. Heap on meat and top with more sauce. Serve with coleslaw on the sandwich or on the side.