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North Carolina-Style Pulled Pork
November 29, 2006

This recipe is identical to the one found in 'The Barbecue Bible' by Steven Raichlen (Workman Press). I smoke a 5.5lb Boston butt in a offset horizontal smoker (Chargriller with side fire box) an hour per pound at 300 degrees with a mix of hickory and cherry chips until internal temp of 195. Contrary to other comments it does NOT turn into jerky at this temp if done correctly using a smoker. In an oven it may dry out at this temp. Some tips- instead of 2 cups of vinegar, start with one and adjust to taste; also Raichlen includes a recipe for Carolina Cole Slaw to use as a side. Finely shred a head of cabbage with a mandolin and coat with ~1 cup of vinegar sauce. Mound the pork on a grilled hamburger bun, top with slaw, and enjoy. Simply delicious- but no amount of liquid smoke will replicate the results of a bona fide charcoal smoker.

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