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Had to take time from sausage and cheese making to get back to BBQing.

I BBQed two pork butts and made some North Carolina-style pulled pork sandwiches.


Pork butts injected, rubbed and ready to go in the BBQ.



BBQ fired up and the pork butts are on for an overnight cook. It's about 9 pm.


The next day at about 11 am, the pork butts are lookin' done.


The pork is pulled. Whipped up some cole slaw and an Eastern North Carolina-style vinegar sauce. Ready to make a sandwich or two.


And the finished product. One of the best types of sandwich you'll ever sink teeth into - in my humble opinion.

Now I can get back to a bit more sausage making. After a coconut pie or two.

Looks tasty.
What do you rub and inject with?

This is roughly what I use. The rub I don't put white sugar in and I don't put oregano or cumin in. I add dry mustard, sage, and sometimes nutmeg or cinnamon.

----"Chris Lilly's Six-time World Championship Pork Shoulder

Recipe By : Chris Lilly of Big Bob Gibson's

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
-----------
Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire
------------
1 whole pork shoulder (approximately 16 pounds)
1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)

Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225�F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195�F." ----

The sauce is basically this, but I add a tablespoon or two of ketchup and sometimes a tablespoon of Worcestershire sauce.

NC Eastern style sauce
1 Cup white vinegar
1 Cup cider vinegar
1 Tbsp sugar
1 Tbsp cayenne pepper
1 Tbsp Tabasco sauce
1 tsp kosher salt
1 tsp cracked black pepper
Makes 2 Cups

Did some BBQ as well, did a lamb shoulder marinated with black pepper, rosemary, garlic and salt.
Slow roasted over an open charcoal fire for about 2 1/2 hours turned it out nice and juicy.

just went on the grill


after about 1 hour in the grill.

Looks mighty tasty, Lance!

BBQer wrote:Looks mighty tasty, Lance!

haha it was, dissappeared in no time after it was done, in fact I was taking slices off it even as it was cooking.

That does look really tasty Lance. Lamb is one of those foods I wish to cook more of this year.

DarrinG

That looks fantastic, and I am away from my smoker. I did manage to make some peameal bacon while on vacation. Have a great day where you are.

I see my smoker everyday but the 3 feet of snow has prevented me from doing anything right now. LOL.

Its starting to melt so hopefully I can fire it up one of these days.

DarrinG

Got me fired up now as well, got a nice piece of brisket ready to brine and then smoke........but what happens today after a week of good weather ITS SNOWING, think I'll freeze the meat and hibernate for a few more weeks

Wilf, here's photo I found for inspiration -

I'm sure I've seen that photo before

Dave

Yeah, it's not new, but anytime someone's having second thoughts about BBQin' due to the weather I drag it out.

BBQin' a year-round activity. At least in my mind.

BBQin' a year-round activity. At least in my mind.

True enough! I've been known to put on a parka and BBQ even in mid-winter.

It looks a bit lonely sat it the snow BBQer, weathers back now still cold but its time to brave it, and fill the smoker for the first one of the year