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1
Make small holes all over the pork shoulder with a thin sharp knife and stuff in garlic cloves.
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2
Rub the meat all over with the Memphis Shake; cover and refrigerate overnight.
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3
Prepare an outdoor grill with an indirect medium-hot fire with a mix of briquettes and hardwood charcoal in half of the grill.
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4
Set grate over coals.
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5
Place pork, skin side up, in an aluminum pan with about 1 1/2 cups water on the cooler side of the grate.
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6
Toss 1 cup of the soaked and drained wood chips onto the coals and cover the grill, making sure the lid's vents are directly over pork.
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7
When the coals cool to medium-low heat, preheat a chimney-full of hot briquettes and hardwood charcoal.
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8
Whenever smoke stops coming out of the vents, about every hour, add more hot coals and 1 cup of soaked and drained wood chips to the fire.
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9
The goal is to maintain a medium-heat, smoky fire (but don't worry if it is hotter when the coals are added and cooler while preheating the coals).
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10
Rotate the pork when you add coals so it cooks evenly.
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11
Cook the meat until an instant-read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 6 hours.
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12
Set aside 1 quart of the North Carolina-Style Vinegar BBQ Sauce.
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13
Once the pork reaches 180 degrees F, begin mopping the entire surface of the meat every 20 minutes with some of the remaining sauce and the pan drippings.
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14
Continue to cook the pork, covering the grill between mopping, until an instant-read thermometer registers 200 degrees F, about 1 to 2 hours more.
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15
Transfer the pork to a cutting board and let rest for at least 15 minutes.
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16
Remove the outer skin and discard.
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17
Cut large chunks from the bone and shred, using 2 forks or your fingers, (when cool enough to touch) or chop.
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18
Toss with about 1 cup of the reserved barbecue sauce for every 3 cups of meat.
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19
Tuck the pork into the soft rolls and serve with pickles.
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20
Cook's Note: Toss the extra sauce with shredded cabbage, or you can serve it on the side for those who want more spice.
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21
Use leftover pork for nachos.
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22
Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl.
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23
Store in an airtight container in a cool, dry place for up to 2 months.
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24
Shopsmart: Ancho powder is simply finely ground dried ancho chiles.
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25
Anchos are the sweetest of the dried chiles and are not terribly hot, so don't be put off by the amount used in this recipe.
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26
Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves.
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27
Off the heat, stir in the ketchup, honey, salt, red pepper, and black pepper.
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28
Cook's Note: BBQ experts assert that the vinegary North Carolina sauces are the original American sauces.
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29
Within the state, you know which side of the Piedmonts you are on by what sauce douses your pulled pork.
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30
Along the coast, sauces are reduced to the basics-vinegar and red pepper.
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31
Up in the mountains, tomato makes an appearance, and the sauces are thicker.
