Eastern Carolina Pulled Pork Barbecue

Ingredients for the Pork

• 4-5 lb / 3-4斤 pork shoulder or butt or 梅頭豬肉 (bone-in preferred)
• 2 tsp liquid smoke (optional, Gray omits this)
• water
• white hamburger buns

Ingredients for the Rub

• ¼ cup mild red chili powder (such as ancho)
• 1 T dark brown sugar
• 1 T cumin
• 1 T salt
• 1 T sugar
• ½ T freshly-ground black pepper
• 1 tsp cayenne pepper

Ingredients for the Sauce

• ¾ cup white vinegar
• 2 T Louisiana hot sauce (or Crystal)
• 1 T brown sugar
• 1 T sugar
• 1 T salt (Gray normally reduces this to 1 tsp)
• 1 tsp crushed red pepper flakes
• 1 tsp freshly-ground black pepper
• ½ tsp cayenne pepper

Preparing the Sauce

Whisk all the ingredients together, and refrigerate until you are ready to add it to the meat. Consider making a second batch, placing it in a bottle, and serving it as a condiment with the pork.

Preparing the Pork

1. Mix together pork rub ingredients and apply liberally to all sides of the pork roast. Allow to rest for 20 - 30 minutes before cooking.
2. If using a smoker: Slow-smoke the roast until the meat is very tender and it reaches an internal temperature of 165 - 170 degrees (approximately 6 hours, depending on your smoker).
3. If using an American slow cooker / Crock Pot: Fill pot 2/3 with water and cook on low for 8 - 12 hours.
4. If using a Hong Kong / Chinese slow cooker: Fill pot 2/3 with water, cook on low for 12-14 hours.
5. If using a pressure cooker: Place the meat in the cooker, add 2 cups water, and cook the meat for 1 hour.
6. Remove meat from pot and shred the roast with two forks, discarding the bone and any fat or gristle. Return meat to pot, mix in liquid smoke (if so desired) and sauce (optional, can allow eaters to add to taste when serving).

To Serve

Pile meat on the hamburger buns. Add extra vinegar or hot sauce to taste. Top with coleslaw or BBQ slaw.