Carolina Pork Barbecue
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INGREDIENTS 1 fresh pork butt, bone-in (this is the butt, or top portion of the shoulder) Kosher salt Barbecue Sauce Add hickory, oak or maple chunks or chips to your smoker. Refer to the directions on your smoker to determine the correct amount of meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2-1/2 hours at 250 degrees. Remove the roast and wrap it in heavy-duty aluminum foil. Preheat oven to 225 degrees. Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in Barbecue Sauce, to taste. Serve with more barbecue sauce on the side. BARBECUE SAUCE 2 cups apple cider vinegar 2 tablespoons crushed red pepper 1/2 tablespoon chopped fresh garlic 1/2 tablespoon kosher salt 1 tablespoon freshly ground black pepper In a medium saucepan, combine the vinegar, red pepper, garlic and salt over high heat. Bring to a boil and then reduce the heat to medium and cook for 15 to 20 minutes and then remove from the heat. Let cool and then add the black pepper.