Eastern North Carolina Barbeque

My family loves to eat pork barbecue. I'm always doing research and try something new in order for my family to enjoy the meal that I serve. When I tried this recipe my kids told me that they have tasted the different taste of barbecue that they haven't tasted yet. When I started cooking this, every time they told me that they want me to cook that “ Eastern North Carolina Barbeque”. They really enjoy when I serve this food to them.

Ingredients

1 fresh pork butt, bone-in (butt, or top portion of the shoulder)

Kosher salt

Barbecue Sauce,  recipe follows

Special Equipment: Hickory, oak, and/or maple wood or chips; smoker

 Follow this:

• Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 ½ hours at 250 degrees F.
• Remove the pork and wrap it in heavy-duty aluminum foil.
• Preheat the oven to 225 degrees F.
• Cook the pork for 6 to 8 hours until the meat is tender and all apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
   

Barbecue sauce:

• 2 cups apple cider vinegar
• 2 tablespoons crushed red pepper
• ½ tablespoon chopped fresh garlic
• ½ tablespoon kosher salt
• 1 tablespoon freshly ground black pepper

In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.

Ready to serve......