Charley’s North
Carolina Pulled Pork BBQ
Ingredients:
Up to 3 pork butts (depends on
size of your smoker)
1-4 lbs pork loin
2-10 lbs. bag of quality chunk
charcoal
12
½ cup salt
½ cup turbinado
sugar
¼ cup
granulated brown sugar
2 Tablespoon paprika
1 ½ teaspoon red pepper (cayenne)
1 ½ Tablespoon garlic powder
1 Tablespoon onion powder
3 Tablespoon chili powder
1 Tablespoon thyme
1/2 teaspoon white pepper
1 Tablespoon cumin
1 teaspoon ground nutmeg
2 cup cider vinegar
¼ cup brown sugar
1 tsp.
1 tsp. crushed red pepper
1/4 tsp. Cayenne pepper
Mix all ingredients for the Carolina BBQ Dry Rub and coat
a 4-5 lb. pork butt.
Using a chimney (do not use lighter fluid…it will only make
the pork butt taste like 93 octane fuel) pour coals into the device and light 2
sheets of newspaper underneath. When coals are white (about 70%/20 minutes
later) quickly and carefully put them into the smoker firebox.
Place the pork butt on the top most rack of the smoker
and/or the farthest distance from the firebox. Make sure the pork butt has the
fat side facing up. Put three (3) hickory wood chunks directly onto the coals.
Do NOT soak the wood chunks in water. Close the smoker door and smoke for 1-½
hours. During the entire smoking process DO NOT EVER open the smoker door for
the next 10 hours except to lightly wrap the smoked meat in foil after about 3
hours---the heat will be lost and the pork butt will taste like Jimmy Hoffa
after a day at the cement factory. Take a shot of Herradura
Tequila.
After smoking the loin for 1 hour start a fresh batch of
coals in the chimney (about half full).
After the coals are about 70% white add them to the smoker quickly so
that the heat is not lost. Maintaining a constant heat of about 200-225°
degrees is most important. Add three more wood chunks and close the smoker
door. Repeat the process 3 more times as indicated by the time chart below.
|
Time |
Process |
|
0:00 |
Initial Smoke |
|
1:00 |
Start Chimney |
|
1:30 |
Add coals/wood chunks/Take shot of Herradura Tequila |
|
2:30 |
Start Chimney |
|
3:00 |
Add coals/wood chunks/ Take shot of Herradura Tequila |
|
4:00 |
Start Chimney |
|
4:30 |
Add coals/wood chunks/ Take shot of Herradura Tequila |
|
5:00 |
Start Chimney |
|
5:30 |
Add coals/wood chunks/ Take shot of Herradura Tequila |
|
6:00 |
Start Chimney |
|
6:30 |
Add coals/wood chunks/ Take shot of Herradura Tequila |
|
7:00 |
Start Chimney |
|
7:30 |
Add coals/wood chunks/ Take shot of Herradura Tequila |
|
8:00 |
Start Chimney |
|
8:30 |
Add coals/wood chunks/ Take shot of Herradura Tequila |
|
9:00 |
Start Chimney |
|
9:30 |
Add coals/wood chunks/ Take shot of Herradura Tequila |
|
10:00 |
Done. You should be very buzzed |
After 10 hours check internal temperature is 190~200 °F remove from smoker, let rest for
30 minutes. Next, remove the fat layer and discard. Pull the pork with a large
two prong fork or other device on a large cutting board. Try to “pull” the
pork. Never cut the pork. Put “pulled pork” in a large pot and cover with Carolina BBQ Sauce and heat to just a
simmer and then turn off. Mix well and let stand for 10 minutes and serve. This
BBQ can be frozen and reheated. Very tasty!
