By Tara Bench
Pulled pork is a favorite here -- pit masters baste it with a vinegary mop sauce and season it with just salt and pepper or a spice rub. Either way, the locals serve it with a side of tangy coleslaw and hush puppies.
North Carolina Pulled Pork
Like a slightly thicker sauce for serving? Stir 1/2 cup ketchup and a few splashes hot sauce into 2 cups fresh Mop Sauce.
Work: 25 minutes
Total: 7 hours
1 5- to 7-pound boneless pork shoulder
Terrific 10 Rub (see slide 6)
Mop Sauce (see slide 1)
3 cups wood chips for smoking, soaked
1. Let pork shoulder stand at room temperature 1 hour. Score the skin in a crosshatch pattern (forming 1-inch diamonds); avoid cutting into meat. Rub all over with 4 tablespoons rub. Place, skin-side up, in an aluminum pan.
2. Set aside a few cups of Mop Sauce for serving. Heat grill to medium low (275 degrees F.) for indirect cooking and arrange smoker box or wood chips in grill. Place pork in the pan away from the heat. Cook with the grill covered, basting meat with Mop Sauce every 30 minutes, until fork-tender and an instant-read thermometer registers 190 degrees F., 5 to 6 hours total.
3. Let pork rest 15 minutes, then shred with a fork or gloved hands. Serve drizzled with some reserved sauce. Serves 10, about 3/4 cup per person.
Per 1/2 cup: 355 calories, 24g total fat, 8.5g sat fat, 450mg sodium, 4g carbs, 99mg chol, 25g protein, 0g fiber