*  Exported from  MasterCook Mac  *
 
             Bubba Tom’s Eastern North Carolina Style Barbeque
 
 Recipe By     : Tom Solomon
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Barbecue
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      5-8 pound     Boston Butt Pork Roast      -- smoked
    1      mason jar     Apple Cider Vinegar
    4      tablespoons   Cayenne Pepper Flakes
    8      bulbs         garlic
                         -----PAN SAUCE-----
   12      ounces        Apple Cider Vinegar
    2      tablespoons   Cayenne Pepper Flakes
                         ---------------------
    1      tablespoon    salt
    2      cups          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.
 
 
                    - - - - - - - - - - - - - - - - - -
 
 Suggested Wine: Dixie Beer
 Serving Ideas : French Fries, Hush Puppies, Coleslaw, Camp Beans

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