North Carolina-Style Pulled Pork
Awesome recipe. I put the rub on the roast (7.5 lb pork butt) and refrigerated it over night. I followed the rub recipe but added some dill weed (one of my favorite spices), cut down on the salt, and used dark brown sugar since I didn't have any light brown. Don't have a smoker so I used some oak bisquettes on my gas grill and grilled it for 2 hours on medium / medium-low heat which got the outside looking really nice (used a drip pan).
For the sauce I used the amount of cider vinegar the recipe called for, chicken broth instead of water (I hate using water), ran out of ketchup (of all things) so I added some chili sauce, used a whole cup of brown sugar (per other reviews), cut down on the salt, a little liquid smoke, and threw in some pickle juice (bread & butter chip kind) for the hell of it (used all other ingredients listed as well). I also chopped up a whole onion. Threw everything in a slow cooker for about 6 hours on low heat, turned the roast a couple times during, and it turned out awesome. Definitely a keeper.
1 user found this review helpful
Jul. 27, 2014