TexasBarbecues.com, and tweaked the recipes just a bit.
Barbecue is quite regional, in case you didn't know. For example, Texas barbecue is usually made with beef. North Carolina, however, uses pork shoulder. Some use a rub to season the meat, others use a mop-on marinade, and some do both. Even the sauces that are served with the cooked meat differ from region to region. Texas has a thicker tomato-based sauce. North Carolina is split: Eastern North Carolina uses a vinegar-based sauce with red and black pepper and some spices. Western North Carolina adds ketchup to it, making the sauce thicker and a little sweeter. And I'm not even talking about other regions like St. Louis or Kentucky.
Since we're East Carolinians now, Guy felt he had to make a local-type barbecue. First, he rubbed the pork with spices, wrapped and refrigerated it overnight. Then he slow-cooked it on a grill for about 11 hours, to an internal temperature of 170-180F. The long, slow cooking melts the fat and tenderizes the meat so that it pulls apart easily. Our recipe below is for a 5-6 lb. pork shoulder, aka Boston Butt.
Inspired by texasbarbeques.com
Rating: 10 out of 10
3 Tbsp. coarsely ground black pepper (bought at Wal-Mart)
3 Tbsp. packed dark brown sugar
3 Tbsp. paprika (not smoked paprika, just plain paprika)
2 Tbsp. coarse Kosher salt
1 tsp. crushed red pepper flakes
5-6 lb. pork shoulder (Boston Butt)
EAST CAROLINA BBQ PEPPER SAUCE:
1 quart cider vinegar
2 Tbsp. fine sea salt
1-1/2 Tbsp. red pepper flakes
3/4 cup light brown sugar
3/4 Tbsp. Louisiana hot pepper sauce (Tabasco)
Mix all rub ingredients in small bowl. Rub all over meat. Wrap in plastic wrap and refrigerate at least 3 hours, or, better, overnight.
In the meantime, make the BBQ pepper sauce. Making it early gives the flavors time to blend together. In a medium-large bowl, combine the vinegar, salt, red pepper flakes, brown sugar and Tabasco. Stir until salt and sugar have dissolved. Cover and let stand at least 3 hours before serving on meat. It's even better to make this a day or two ahead. (Note: You can also use this sauce as a basting sauce while the meat is cooking on the grill. We did not do this.)
For extra flavor, put some wood chips in a small plastic resealable sandwich bag. Fill bag with water, seal and let sit in sink overnight. Drain the chips in the morning and add the drained chips to a smoker box that you can purchase at Lowe's for about $9.00. Place the smoker box in back of the roast on top of the grill grates.
When ready to serve, transfer meat and any juices to a baking dish. Cover with foil. Rewarm in 350F oven about 30 minutes. Serve on seeded or plain hamburger buns with the sauce and coleslaw on the side. Yield: About 10-12 sandwiches, depending on size of roast and how big the bone is.