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North Carolina-Style Pulled Pork
January 05, 2003

We love North Carolina barbeque and have been looking for a recipe for a long time. This is a good one. I did make some changes though, as I was cooking it in the oven. Before I used the rub I stabbed the pork to make some slits in the meat. Then I put a tablespoon of liquid smoke on top and bottom of the meat. Then I used the rub. I wrapped the pork in heavy foil and put it in the refrig all day. Before I went to bed I preheated the oven to 350 degrees. Then I put the foil-wrapped pork in a pan in the oven overnight. By seven the next morning it was smelling wonderful and the meat was falling off the bone. I let it sit for about an hour and then shredded the meat. The fat just fell away leaving all that wonderful pork. As for the sauce, I thought it had a very strong vinegar flavor, so I added more brown sugar (a 1/4 cup at a time) until it tasted as I thought it should. Totally, I put in 1-1/4 cups of brown sugar. I also heated the sauce on the stove top until the sugar disolved. I also added 2 tablespoons of liquid smoke to the sauce. Then I mixed the pork into the sauce and let the whole thing simmer for about a half hour. Wonderful flavor. Tasted just like what we remembered from Lexington.

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