Recipe for Caroline-style Pulled Pork Butt

Barbecue purists in eastern North Carolina claim there's only one way to cook pork: with vinegar. The concept dates to the days of Thomas Jefferson and generally requires little more than cider vinegar, red pepper and maybe some salt.

This recipe uses the pork butt - also called the Boston butt - and contains part of the shoulder blade. Rick Browne, author of "The Best Barbecue on Earth," says this cut is ideal for smoking, as the bone transfers heat to the center and adds flavor.

To prepare this recipe, you also will need about 1 cup wood chips for smoking (available alongside grilling supplies) and heavy-duty foil. Charcoal or gas grills can be used; total grilling time is about 6 hours.

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CAROLINA-STYLE PULLED PORK BUTT

Start to finish: 6 hours of grilling, plus overnight marinating

Servings: 6 to 8

1/2 cup bourbon

2 tablespoons molasses

1 1/2 cups cider vinegar

1 cup water

2 dried chipotle chilies, rehydrated and chopped

4 tablespoons salt, divided

1 tablespoon crushed red pepper flakes

2 tablespoons freshly ground black pepper

5- to 6-pound boneless pork butt (shoulder)

2 tablespoons paprika

1 tablespoon garlic powder

2 tablespoons cayenne

Hamburger buns, for serving

Cole slaw, for serving

In a large bowl, combine the bourbon, molasses, vinegar, water, chipotles, 2 tablespoons of the salt, red pepper flakes, and 1 tablespoon of the black pepper. Stir well and set aside.

Place the pork shoulder in a large zip-close plastic bag. Pour the marinade over the pork, then seal the bag, pressing out as much air as possible. Refrigerate for 6 to 9 hours.

At least 2 hours before you are ready to cook the pork, place about 1 cup of wood chips in a bowl, then cover with water and let soak for at least 2 hours.

Once the pork has marinated, remove it from the bag and set on a large plate and set aside. Pour the marinade into a medium saucepan, then boil for 12 minutes to use for basting and as a sauce. Set aside.

In a small bowl, combine the remaining salt, paprika, garlic powder, remaining black pepper, and cayenne. Stir to mix, then generously sprinkle the spices over all surfaces of the pork. Cover the pork and refrigerate for 1 hour.

Remove the pork from the refrigerator and let come to room temperature while the grill heats.

Prepare a charcoal or gas barbecue or smoker for indirect cooking, placing a water-filled drip pan under the cool side of the grill rack. Preheat to 250 F. Make sure the grill rack is clean and oil it thoroughly with cooking spray.

Place the soaked wood chips on a piece of heavy-duty foil, then fold it over like an envelope to enclose the wood. Using a pencil, poke 3 or 4 holes in the top of the foil envelope (don't poke all the way through).

Place the foil packet directly on the coals or gas flames. When the wood inside the packet starts to smoke, transfer the pork butt to the prepared grill rack over indirect heat.

Lower the lid rack and cook until the internal temperature reaches 190 F to 200 F, about 5 to 6 hours. During the final 2 hours of cooking, baste the pork with some of the reserved sauce every 30 minutes.

Remove the pork from the grill and use 2 large forks to shred and pull apart the meat. Transfer the meat to a large bowl, then stir in 3 to 4 tablespoons of the sauce (or up to 1/2 cup). Serve on hamburger buns with cole slaw on top or on the side.

(Recipe from Rick Browne's "The Best Barbecue on Earth," Ten Speed Press, 2008)