North Carolina Pulled Pork
1 tbsp. paprika
1 tbsp. brown sugar
1 tsp. garlic salt
1 tsp. celery salt
1 tsp. onion powder
3/4 tsp. pepper
1 (4- lb.) boneless Raley's pork shoulder roast
1½ cups cider vinegar
3 tbsp. brown sugar
1 tbsp. crushed red pepper
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper
This traditional sauce is very tart and tangy. For a mellower taste, stir in a little barbecue sauce.
2. Grill over indirect heat with wood chips and smoke for 2 hours, turning occasionally, replenishing wood chips as needed.
3. Remove from grill and place in a baking dish. Add an inch of water and seal well with foil. Bake at 350°F for 2 hours or until meat shreds easily with 2 forks.
4. While pork is baking, combine all sauce ingredients in a small saucepan. Bring to a boil; reduce heat and simmer for 15 minutes.
5. Mound onto soft rolls and serve with sauce.
460 calories, 35 g protein, 33 g total fat (12 g sat., 0 g trans), 4 g carbohydrate, 0 g fiber, 3 g sugar, 135 mg cholesterol, 370 mg sodium, 12 points