North Carolina, United States, like the entire south of the country, is inextricably associated with the tradition of barbecue, and in the east and west State methods of cooking and serving meat are different. This recipe is an eastern barbecue of North Carolina for which is characterized by smoking pork to the state where meat will be easy to fall apart. BBQ sauce for serving meat east state is also different. In its composition you will not find familiar ketchup or tomato paste. Smoke the meat in the smokehouse for a couple of hours, then 6-8 hours, simmer it in the oven. Cut the prepared pork into pieces and pour spicy vinegar соусом. 
Time: 10 час. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Pork
- 1 fresh pork shoulder with bone (upper part of the shoulder)
- BBQ sauce recipe see below
- Special equipment: wood chips of hickory, oak and / or maple; smokehouse
Barbecue sauce
- 2 tbsp. cider vinegar
- 2 tbsp. l crushed red pepper
- 0.5 tbsp. l chopped garlic
- 0.5 tbsp. l coarse salt
- 1 tbsp. l ground black pepper
Recipes with similar ingredients: pork, barbecue sauce, apple cider vinegar, red pepper flakes, garlic
Recipe preparation:
- Following the instructions for your smokehouse, pour the necessary amount of wood chips and light it. When the chips are ready, put in smoked meat and smoke at a temperature of 150 ° C for 2 to 2 hours 30 min. Then remove the spatula and wrap it in a sturdy foil.
- Preheat the oven to 110 ° C. Bake pork for 6 to 8 hours, until the meat is soft and will not disintegrate when removed bones. Cut it into pieces and mix with salt and barbecue sauce. Serve with the sauce in a separate bowl.
Barbecue sauce
In a medium-sized saucepan, mix vinegar, red pepper, garlic and salt. Over high heat, bring to a boil, then reduce heat to moderate. Boil for 15 to 20 minutes. Take it off the fire cool and add black pepper.
