*  Exported from  MasterCook  *
 
               BUBBA TOM'S EASTERN NORTH CAROLINA STYLE BARB
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    5-8 lb Boston Butt Pork
                         -Roast, smoked
    1                    Masonjar Apple Cider Vinegar
    4       tb           Cayenne Pepper Flakes
    8                    Bulbs garlic
                         PAN SAUCE-----
   12       oz           Apple Cider Vinegar
    2       tb           Cayenne Pepper Flakes
    1       tb           Salt
    2       c            Water
 
   While nothing can duplicate the sweet ambrosia of
   slow, pit-cooked, whole hog Eastern North Carolina
   barbeque, this is a right close backyard approximation
   for those of us who find themselves exiled in distant,
   heathen regions of barbeque heresy.
   
   First, get yourself some pork shoulders or Boston Butt
   roasts, as many as your smoker will hold comfortably.
   I use a Brinkmann Professional Pit Smoker with an
   offset firebox, but you can do this with a vertical
   Brinkmann water smoker as well. The key is providing a
   moist, smoky, indirect heat for a long period of time.
   
   What I do is put a bag of charcoal in the firebox,
   open the vents, light it, and let it burn down to
   coals. Then I add wood (generally oak, since hickory
   is scarce up here)--two parts wet (soaked) wood to one
   part dry--regulate the dampers, and put the shoulders
   or butts, fat side up, in the cooking chamber. Beneath
   the meat I put a drip pan half-filled with apple cider
   vinegar. You must keep the heat between 180-260
   degrees throughout the smoking process; the optimum
   range is 220-240 degrees. Normally, I'll add apple
   wood to the firebox as well, and I always add between
   5-7 whole heads of garlic during the process. Keep the
   firebox fed and a good smoke going for between 8 to 10
   hours. Do not open the cooking chamber to baste the
   meat--the only time you open the cooking chamber is
   when the temperature spikes above 260 degrees, and you
   open it only long enough to bring the temperature back
   in the proper range. By the time the smoking period is
   finished, the outside of the pork will have a golden
   amber to dark brown crust.
   
   Now, take the meat and put it in a covered Dutch oven.
   If it’s too dark outside to continue, preheat your
   indoor stoves' oven to just under 300 degrees;
   otherwise, just raise the temperature in the cooking
   chamber a like amount. Get a quart-sized Mason jar;
   fill it halfway with apple cider vinegar, add one (or
   more) teaspoons of red pepper flakes, and fill the
   rest of the jar with water. Dump this into the Dutch
   oven with the pork, cover, and cook until the meat
   falls from the bone, about 2 more hours or so.
   
   When the meat is done, let it cool a bit. [NOTE: If
   you're too tired, you can stop here for the day--cover
   'em up, put them in the fridge, and warm 'em up the
   next morning and continue
   
   the procedure]. While it’s cooling, fill some 16 ounce
   bottles with apple cider vinegar, adding about a
   teaspoon of red pepper flakes to each one (I use
   Grolsch beer bottles with those pull-down caps, any
   excuse for buying good beer...). When the pork has
   cooled enough to handle (I use latex gloves) pull it
   into thumb-sized chunks, discarding as much fat as
   possible. Pack roughly 3 pounds of barbeque into a
   large frying pan (I use a Number 10 size cast iron
   skillet). Dissolve 1 tablespoon of salt into 2 1/2
   cups of warm water and pour it into the pan. Add about
   12 ounces of your apple cider vinegar and red pepper
   sauce, turn the heat to medium, and let the liquid
   slowly simmer off, stirring frequently, until the
   sauce just barely oozes over the top of your spatula
   when you press down on the barbeque with it. Remove
   from heat, and congratulate yourself--you've just made
   a fine batch of Eastern North Carolina Style Barbeque.
   
   Recipe By     : Tom Solomon
  
 
 
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