North Carolina pulled pork (for Californians) by Jed,

I grew up a service brat. constantly moving from coast-to-coast every couple of years. twice we stopped at a gas station converted into a Barbeque. Located right across the border in North Carolina. I'll never forget the whole pig roasting on the fire, the thin, hot, vinegar-based sauce that went on the tender, falling-apart pork.
over thirty years later, living in California. I needed some of this. Around here all Barbecue sauce is tomato/sugar based. Not that many good barbecue places to be found. A few good rib joints (Bodacious Bar-B-Que in Carson California for example).

Still I needed the flavor of pulled pork from my childhood, once you have tasted it you never forget.

Here is what I do:

Go get a large fatty chunk of pork, with bone in. stay away from pork tenderloins they are far too dry (remember, pork fat rules!) for what we need to do. Big fatty and cheap is best.

I start with a standard dry rub

Sprinkle/rub this on the pork roast and let it sit for a couple of hours.

I use a Weber gas grill, and this is what I do. First gas does not provide smoke. I have one of those steel hickory chip containers that I use to produce smoke or you can use a can. Any how fill it up with hickory chips and place it close to the heat. My Weber has three burners one in the front, middle, and back. To do this right you must cook it slow. I only use the front burner (indirect heat), placing the pork at the rear of the Weber. We are going to cook this for 15+ hours at about 200-230 degrees (Farenheight). The internal tempature of the pork will be > 200 degrees.

I start late at night, about 1 AM. I fill the wood chip holder with hickory and put it on the flame. Then place the roast at the back of the BBQ and REMEMBER NOT OVER THE FLAME. Post a fire watch so we don't burn the place down and put set the front burner to low, or what ever you need to do to keep the temp around 200-230 degrees. The importaint things are that we are slow cooking with indirect heat with some good smoke some good smoke.

Again don't burn the house down.

We are going to cook this all night, through the next day, and plan on dining around 6PM.

what this does for us is to produce a very tender, falling apart chunk of meat. Some parts are soft and tender others are nice and crunchy.

Now that you have removed it from the grill, pull it apart (pulled pork huh?) and serve it up with some traditional North Carolina style sauce.

A traditional sauce for pulled pork:  North Carolina BBQ sauce Thin tart and hot.

Apply this liberaly after the pork is pulled apart. Leave some in a squeeze bottle at the table to use while you eat.

I have memories eating this stuff both by it self and on cheap white hamburger buns. Always with a good cole slaw. (try putting cole slaw on the bun)

I Hope you enjoy this as much as I do, and next time though North Carolina make sure you stop and get the real thing!

By: Jim "Jed" Dodgen