Carolina-Style Pulled Pork

Pulled pork is so popular in the Carolina's that it might be the main barbecue meat.

• 1 (5 pound) boneless pork butt

• 1 tablespoon black pepper
• 2 tablespoons dark molasses
• 1 cup water
• 2 tablespoons kosher salt
• 1 teaspoon ground cayenne
• 1/2 cup straight Bourbon whiskey
• 1 1/2 cups cider vinegar
• 2 - 4 Chipotle Chile peppers, chopped
• 1 tablespoon crushed red pepper flakes

METHOD

Combine the rub ingredients in a small bowl. Season the pork shoulder with rub; wrap with plastic wrap and refrigerate up to 24 hours.

Prepare a medium fire in a covered grill. Smoke the pork shoulder with soaked and drained hickory chips; add charcoal and wood chips as needed to maintain a medium-low heat (between 200 - 225°F.), and smoke until internal temperature of the meat is 185°F., about 5 - 6 hours. Baste the shoulder every 20 - 30 minutes during the last couple of hours of cooking.

Boil any remaining basting sauce for 5 minutes, shred the pork, and sauce with remaining basting liquid.

Serves: About 10 - 12

Reprinted with permission from ©2005 Michael H. Stines Mastering Barbecue published by TenSpeed Press

In Mastering Barbecue, author Stines tells us that hickory has a bacon-like flavor and is the most commonly used wood by competition teams.

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