North Carolina-Style Barbecue

Ingredients:

Pork

• 1 fresh pork shoulder with bone (top of shoulder)
• BBQ sauce, recipe below
• Special equipment: hickory, oak and/or maple wood chips; smokehouse

Barbecue sauce

• 2 tbsp. apple cider vinegar
• 2 tbsp crushed red pepper
• 0.5 tbsp chopped garlic
• 0.5 tbsp coarse salt
• 1 tbsp. ground black pepper

Preparation:

1. Following your smoker's instructions, add the required amount of wood chips and light the fire. Once the chips are ready, add the meat and smoke at 150°C for 2–2 hours and 30 minutes. Then remove the shoulder and wrap it in heavy-duty foil.
2. Preheat the oven to 110°C (250°F). Roast the pork for 6-8 hours, until tender and falling apart when the bone is removed. Cut the pork into pieces and toss with salt and barbecue sauce. Serve with the sauce in a separate bowl.
   
   

   Barbecue sauce

   
   
   In a medium saucepan, combine vinegar, red pepper flakes, garlic, and salt. Bring to a boil over high heat, then reduce heat to medium. Simmer for 15–20 minutes. Remove from heat, cool, and season with black pepper.