North Carolina-Style BBQ Pulled Pork
3 pounds Boneless pork shoulder or roast
1 tablespoon + 1 ½ teaspoon Paprika
2 teaspoons Light brown sugar
1/2 teaspoon Celery salt
1/2 teaspoon Garlic salt
1/2 teaspoon Dry mustard
1 1/2 teaspoons Ground black pepper
1/2 teaspoon Onion powder
4 1/4 teaspoons Salt
1/2 cup Melted butter
3 tablespoons Liquid hickory smoke
2 cups Apple cider vinegar
2/3 cup Ketchup
3/4 cup Firmly-packed dark brown sugar
4 teaspoons Salt
3 teaspoons Red crushed pepper flakes
Prepare the rub:
Mix paprika, light brown sugar, celery and garlic salts, dry mustard, black pepper, onion powder and salt in a small bowl. Season the entire pork roast and cover overnight in the refrigerator.
Preheat the oven to 325F. Place the pork roast in a large, disposable aluminum roasting pan.
In a small bowl, mix together the melted butter and the liquid hickory smoke for the basting marinade. Pour the basting marinade over the pork and cover with aluminum foil. Cook for approximately 4 1/2 hours (or until the pork becomes tender enough to start "pulling" away, turning the pork every hour, and basting every 1/2 hour. Alternatively, cook pork over white hot coals, covered, for 3-3 1/2 hours, basting and turning frequently with basting marinade.
Transfer the pork roast to a cutting board. Drain the excess juices from the pan. Slice the pork roast and pull apart the meat (trimming the fat) and place back into roasting pan.
Prepare the BBQ sauce: In a large bowl, mix the cider vinegar, water, ketchup, dark brown sugar, salt, and red pepper flakes and pour over pulled pork, stirring to make sure all pork is covered; cover with aluminum foil.
Place pulled pork back into the oven (still at 325F) or in pan on grill and cook for 1 1/2 hours, stirring pork and BBQ every 30 minutes.