Eastern North Carolina Chopped BBQ Pork

Ingredients

• 6-8 lb - Bone in Boston Butt
• 4 TBS - Salt
• 4 TBS - Black Pepper

Sauce Ingredients

• 1 Cup - Apple Cider Vinegar
• 1/2 Cup - Water
• 2 TBS - Brown Sugar
• 2 TBS - Red Pepper Flakes
• 1 tsp - Salt
• 1 tsp - Black Pepper
• 1 tsp - Cayenne Pepper

Sauce Directions

• Combine all ingredients shake well in an airtight container.  Can be used immediately or for best results, let sit over night.

Directions

• Combine salt and pepper and very liberally rub entire Boston Butt.
• Set up grill or smoker for indirect cooking with 8-10 small hickory or apple wood chunks.
• Put butt on indirect side of the grill or smoker fat side down.
• Cook in the 250º range (+/- 10-15º) for approximately 2 hours per lb or until the butt reaches 195º and the meat probe slides in and out easily.
• Double wrap in foil, wrap in a clean bath towel and place into a dry cooler for 1-4 hours.  The longer the better and as long as the cooler is not opened it will stay hot for a long time.
• Unwrap, pull meat apart discarding any excess fat.
• Finely chop with a knife or cleaver.
• Toss pork in as much sauce as you prefer. I used 3/4 of the jar.

Enjoy!