Eastern North Carolina Barbecue

1. 1

   Add hickory, oak, and maple chunks or chips to your smoker.

2. 2

   Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions.

3. 3

   When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.

4. 4

   Preheat the oven to 225 degrees F.

5. 5

   Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed.

6. 6

   Chop the pork coarsely and mix in salt and Barbecue Sauce, to taste.

7. 7

   Serve with more Barbecue Sauce on the side.

8. 8

   2 cups apple cider vinegar

9. 9

   2 tablespoons crushed red pepper

10. 10

    1/2 tablespoon chopped fresh garlic

11. 11

    1/2 tablespoon kosher salt

12. 12

    1 tablespoon freshly ground black pepper

13. 13

    In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat.

14. 14

    Bring to a boil and then reduce the heat to medium-high.

15. 15

    Boil for 15 to 20 minutes and then remove from the heat.

16. 16

    Let cool then add the black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.