MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Expatriate Eastern North Carolina Bbq
Categories: Meats
     Yield: 8 Servings

     5 lb Boston butt pork roast;
          - up to 8 lb, smoked
     1    Mason jar apple cider
          - vinegar
     4 tb Cayenne pepper flakes
     4    Garlic bulbs

MMMMM-------------------------PAN SAUCE------------------------------
    12 oz Apple cider vinegar
     2 tb Cayenne pepper flakes

MMMMM-----------------------HEATING SAUCE----------------------------
     1 tb Salt
     2 c  Water

 While nothing can duplicate the sweet ambrosia of slow, pit-cooked,
 whole hog Eastern North Carolina barbeque, this is a right close
 backyard approximation for those of us who find themselves exiled in
 distant, heathen regions of barbeque heresy. You will need a water
 smoker (I use a Brinkmann), plenty of hickory wood, and several hours
 of free time. Prepare your mopping sauce (apple cider vinegar and
 cayenne pepper flakes). Bring your pork roast to room temperature and
 make several deep incisions all along it. Start your fire, using
 plenty of charcoal. Soak half your hickory wood, leave the other half
 dry. When the fire dies down, put your pork roast in the smoker,
 cover, and start adding hickory wood to your fire pan. The object is
 to maintain a heavy smoke, combined with a temperature on the cusp
 between warm and ideal, for about six hours. Every twenty minutes mop
 (baste) the roast liberally with your mopping sauce. I generally
 throw three or four garlic bulbs into the fire over the course of the
 smoking, but that's optional. Now, take the pork roast, put it in a
 covered dutch oven, pour the rest of your mopping sauce over it, and
 bake it for one or two hours at 275 F, or until the meat is
 falling apart. Remove, let it cool, then pull the meat into thumb
 sized or smaller chunks, discarding as much fat as you can. Pack the
 pulled pork into a 12-1/2" skillet, turn the heat to medium, and
 apply a liberal dose of your pan sauce. Dissolve the salt in water
 and dump that into the mix. Stir frequently, adding more pan sauce as
 desired (I end up using about eight ounces per skillet of barbeque).
 Cook the liquid down until the barbeque is only slightly moist,
 remove from heat, and serve.

 Suggested Wine: Dixie Beer, Serving Ideas : French Fries, Hush
 Puppies, Coleslaw, Camp Beans.

 Posted by: Liz Linton <[email protected]>

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