North Carolina Smoked Pork Sandwiches

Ingredients:

Pork

• 1 (3.5 kg) pork shoulder on the bone, with skin
• 1 head of garlic, separated into cloves and peeled
• 3/4 cup Memphis marinade, recipe below
• 2 cups North Carolina Vinegar BBQ Sauce, recipe below
• 8 - 10 soft burger buns
• 450 g Coleslaw
• Additionally: 5 cups of apple or any other wood chips, soaked in water for 30 minutes

Memphis Shake Marinade

• 1/4 cup sweet paprika
• 3 tbsp. l. brown sugar
• 2 tbsp. l. dried oregano
• 2 tablespoons granulated garlic
• 1 tbsp ground ancho pepper
• 2 teaspoons coarse salt
• 1 teaspoon celery salt

North Carolina Vinegar BBQ Sauce

• 3 tbsp. apple cider vinegar
• 3/4 cup sugar
• 1/3 cup ketchup
• 1/4 cup honey
• 1/4 cup coarse salt
• 2 tablespoons crushed red pepper flakes
• 1.5 tsp ground black pepper

Preparation:

1. Using a sharp knife, make small slits all over the pork shoulder and insert garlic cloves into the slits. Then, rub the entire meat with the dry Memphis marinade, cover, and refrigerate overnight.
   
   North Carolina-Style Vinegar BBQ Sauce.
   
   In a medium saucepan, heat the vinegar and sugar over medium heat until dissolved. Turn off the heat and stir in the ketchup, honey, salt, paprika, and ground black pepper.
2. Preheat an outdoor grill for indirect medium-high heat by heating a mixture of briquetted and charcoal on one side of the grill. Position the grate over the coals. Place the pork chop, skin-side up, in an aluminum pan filled with 1.5 cups of water. Place the pan on the cooler side of the grill. Toss 1 cup of soaked wood chips onto the coals and close the lid, positioning the vents directly over the meat.
3. When the coals have cooled to a medium-low heat, preheat the chimney starter completely filled with briquettes and charcoal. Once smoke stops coming out of the vents, about every hour, add coals and 1 cup of soaked wood chips to the grill. Maintain a moderate, smoky heat (it's okay if it gets hotter when adding coals and hotter when they're heating up). Turn the meat over each time you add coals to ensure even smoking.
4. Smoke the shoulder for approximately 6 hours. A thermometer inserted into the thickest part of the meat should read 180°F (82°C).
   
   Pour out 1 liter. North Carolina-style barbecue sauce and set aside. When the meat reaches a temperature of 180°F (82°C), begin basting the entire surface with the remaining sauce and any juices every 20 minutes. Continue smoking the meat with the lid closed for another 1–2 hours. The pork is ready when an internal temperature thermometer reads 205°F (93°C).
5. Transfer the shoulder to a cutting board and let it rest for 15 minutes. Then remove the skin. Pull two large pieces of meat from the bone and shred them by hand, with a fork, or by slicing. Mix the shredded meat with barbecue sauce, using 1 cup of sauce for every 3 cups of meat.
6. Stuff two halves of soft buns with meat and serve with coleslaw.
   
   Recipe Pulled pork on buns with coleslaw.
   
   

   Memphis Shake Marinade

   
   In a small bowl, combine paprika, brown sugar, oregano, garlic, ancho, salt, and celery salt.
   
   The mixture can be stored in a tightly sealed container in a cool, dry place for 2 months..