Eastern North Carolina BBQ Pork
Rub the butts with 1 cup of barbecue rub and let come to room temperature, about 2 hours; using hardwood charcoal, build a small fire on one side of a covered kettle-style grill; allow about 30 minutes for the charcoal to catch completely; place the butts on the grill rack making sure they are not above any part of the fire.
Cover the grill and vent lightly; add small amounts of charcoal to keep the fire just smoldering (about every 30 to 40 minutes).
Cook 5 to 7 hours or until internal temp is 170 F and the meat is super tender; remove from the grill and shred; mix with the sauce and pile onto cheap, white, fluffy rolls; top with coleslaw and serve with a side order of beans.
Carolina-Style Barbeque Sauce
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