North Carolina Pulled Pork – Project Smoke Book Review recipes
Ingredients
- 1 Boston Butt or pork shoulder/neck from about 2.5-3kg
- whisky
- 4 Tbsp. coarse salt
- 4 Tbsp. freshly ground black pepper
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. cayenne powder
- 3.6 dl. or 1.5 cups cider vinegar
- 1.8 dl or 3/4 cup water
- 2 Tbsp. sugar (or at taste)
- 1.5 Tbsp. coarse salt
- 2 Tbsp. strong chili flakes
- 2 tsp. freshly ground black pepper
Instructions
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