Real North Carolina Barbecue Pork
|Hungarian paprika||1 Tablespoon|
|Brown sugar substitute||1 Tablespoon (Such As Sweet'N Low)|
|Kosher salt||1 Tablespoon|
|Black pepper||1 Tablespoon|
|Ground white pepper||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Boston pork butt roast/Pork shoulder||8 Pound|
|Eastern north carolina sauce/Lexington "dip"||3 Cup (48 tbs)|
1. Soak wood chips in water for 1 hour. Mix paprika, sugar substitute, salt, black pepper, white pepper, garlic powder, and mustard in a small bowl. Rub all over pork until well coated. Set aside.
2. Preheat a gas grill for indirect cooking, or prepare a charcoal grill with the coals all on one side. Put 1 cup of the wood chips in a gas grill's smoker box, or sprinkle them over the charcoal. Set a disposable foil pan under the center of the grill to catch any fat and drippings. Cover grill until smoke appears. Set pork on the part of grill with no direct heat. Cover; turn the gas grill to low. If using charcoal close the vents almost completely. Every 1 1/2 to 2 hours, add another cup of the chips and, if using a charcoal grill, about 10 briquettes. Continue to cook until pork is tender when pierced with a long fork and registers at least 175°F to 180°F on an instant-read thermometer, 4 to 7 hours (long, slow cooking imparts a smokier flavor). Transfer pork to a platter and let stand 20 minutes.
3. Remove the fat and skin from pork; discard. Pull off the meat in chunks (a pair of latex gloves is helpful), discarding any excess fat and membranes. Chop or shred meat. Put in a large pan and add the sauce, tossing with your hands.