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Eastern North Carolina Style Barbeque

5-8 pound Boston butt pork roast, smoked
1 mason jar apple cider vinegar
4 tablespoons cayenne pepper flakes
4 bulbs garlic

12 ounces apple cider vinegar
2 tablespoons cayenne pepper flakes

1 tablespoon salt
2 cups water

You will need a water smoker, plenty of hickory wood, and several
hours of free time. Prepare your mopping sauce (apple cider vinegar
and cayenne pepper flakes). Bring your pork roast to room temperature
and make several deep incisions all along it. Start your fire,
using plenty of charcoal. Soak half your hickory wood, leave the
other half dry. When the fire dies down, put your pork roast in
the smoker, cover, and start adding hickory wood to your fire pan.
The object is to maintain a heavy smoke, combined with a temperature
on the cusp between warm and ideal, for about six hours. Every
twenty minutes mop (baste) the roast liberally with your mopping
sauce. I generally throw three or four garlic bulbs into the fire
over the course of the smoking, but that's optional. Now, take the
pork roast, put it in a covered dutch oven, pour the rest of your
mopping sauce over it, and bake it for one or two hours at 275
degrees, or until the meat is falling apart. Remove, let it cool,
then pull the meat into thumb sized or smaller chunks, discarding
as much fat as you can. Pack the pulled pork into a 12 1/2 inch
skillet, turn the heat to medium, and apply a liberal dose of your
pan sauce. Dissolve the salt in water and dump that into the mix.
Stir frequently, adding more pan sauce as desired (I end up using
about eight ounces per skillet of barbeque). Cook the liquid down
until the barbeque is only slightly moist, remove from heat, and


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