Nc Chopped Bbq (5lbs) Recipe

Trim excess exterior fat from the pork shoulder, leaving a thin layer for flavor. Rinse the meat and pat dry with paper towels.

In a nonreactive container or large resealable bag, combine 8 cups cold water, 3 tablespoons kosher salt, 2 tablespoons brown sugar, 1 tablespoon whole black peppercorns and 2 bay leaves. Stir until salt and sugar mostly dissolve.

Submerge the pork shoulder in the brine; if using a bag, squeeze out air and seal. Refrigerate for 4–6 hours (for a 5 lb shoulder) to add seasoning and moisture. Do not brine longer than 8 hours for this size.

Remove pork from brine, discard brine, and pat pork dry very well. Let sit at cool room temperature for 20–30 minutes while you prepare the rub and oven/smoker.

In a small bowl, combine 2 tablespoons light brown sugar, 1 tablespoon kosher salt, 1 teaspoon coarsely ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder and 1 teaspoon cayenne (optional). Mix thoroughly.

Rub the seasoning mix all over the pork shoulder, pressing to adhere. Be sure to coat all surfaces and the crevices.

Preheat smoker to 250°F (120°C). If you don't have a smoker, preheat oven to 300°F (150°C) and set up for low, slow roasting. Use hickory or oak wood for authentic NC flavor if smoking.

Place the pork fat-side up on the smoker rack or in a roasting pan set on a rack. Insert a probe thermometer into the thickest part, avoiding bone.

Make a mop: in a jar, combine 2 cups apple cider vinegar, 1 cup water, 1 tablespoon brown sugar, 1 teaspoon hot pepper flakes, and 1 teaspoon Worcestershire sauce. Shake to dissolve sugar.

Smoke/roast the pork uncovered at 250°F–300°F. Every 45–60 minutes, open and lightly mop (brush or spoon) the pork with the vinegar mop to maintain moisture and add tang. Continue until internal temperature reaches 195°F–203°F (about 6–8 hours depending on cooking method and consistency desired).

When the pork reaches 165°F, consider tenting loosely with foil to reduce smoking intensity while continuing to cook to final temperature. Continue cooking until connective tissue breaks down and meat pulls easily.

Remove pork from the smoker/oven and let rest, tented with foil, for 20–30 minutes. Reserve cooking juices from the pan.

While pork rests, make the finishing vinegar sauce: in a small saucepan combine 1 cup apple cider vinegar, 1 cup water, 2 tablespoons light brown sugar, 1 teaspoon kosher salt, 1 teaspoon black pepper and 1 teaspoon hot sauce (optional). Bring to a simmer over medium heat, stirring until sugar dissolves. Taste and adjust acidity/sweetness to preference. Keep warm.

Transfer rested pork to a large cutting board or bowl. Using two forks or meat claws, pull and chop the pork into small, uniform pieces. Remove and discard large pieces of fat and bone as you go. For 'chopped' style, use a chef's knife to roughly chop the pulled meat to about 1/4–1/2 inch pieces rather than shredding fiber-by-fiber.

Place chopped pork in a large bowl. Add 1/2 to 1 cup of the warm finishing vinegar sauce (reserve remainder to serve) and 1/4 cup reserved pan juices. Toss to coat and taste. Add more sauce, vinegar, or a pinch of sugar if you prefer sweeter, or a dash of hot sauce for heat. The classic NC style is vinegar-forward and tangy with a light sweetness.

If you like it wetter, fold in up to an additional 1/2 cup finishing sauce. Keep warm until serving.

Split rolls and toast briefly if desired. Pile 1/2 lb of chopped pork per sandwich (adjust to appetite) onto each roll. Top with finely diced yellow onion and pickles. Offer extra vinegar sauce and coleslaw on the side or place a scoop of coleslaw directly on the sandwich, depending on regional preference.

Serve immediately with extra sauce on the side and enjoy.