Eastern North Carolina BBQ Pork

2 boneless pork butts (4 to 5 lb each)

Recipe BBQ rub
2 tablespoons Salt
2 tablespoons Sugar
2 tablespoons Brown sugar
2 tablespoons Ground cumin
2 tablespoons Chili powder
2 tablespoons Black pepper
1 tablespoon Cayenne pepper
1/4 cup Paprika
N.C. style BBQ sauce*

A rub helps develop the crispy crust that is essential to true barbeque. Mix all ingredients together and store in an air-tight jar. Yield: 1 cup.

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. 

Serves 20

Carolina-Style Barbeque Sauce

1 c White vinegar
1 c Cider vinegar
1 tb Sugar
1 tb Crushed red pepper flakes
1 tb Tabasco sauce
Salt - to taste
Freshly cracked black pepper
To taste

Mix all ingredients together. Store in a covered jar in the refrigerator. Will keep for 2 months.