Directions

1. Build a large charcoal base in the Kamado Joe Classic III. Stabilize the temperature at 300ºF, set up for smoking. Add two large chunks of pecan wood to the charcoal.
2. Trim the surface tissue (not meat) from the crevice of the pork butt. Rub a thin layer of Plowboys BBQ Tarheel Tang sauce on the surface of the pork. Season generously with Killer Hogs TX Brisket BBQ Rub.
3. Transfer the pork to the grill. Smoke for one hour before mopping.
4. To build the mop sauce, combine the vinegar, ketchup, brown sugar, Jacobsen Salt Co. Kosher Sea Salt and crushed red pepper in a quart sized mason jar. Place a lid on the jar and shake well. Reserve some sauce for saucing the pork after the cook, if desired.
5. Using a sauce mop, mop the pork every hour with the sauce, until the pork is tender enough to pull the blade bone out by hand. The internal temperature will be about 205ºF.
6. When the pork is cool enough to handle, shred by hand. Remove the fat cap and dice into small pieces and mix into the shredded pork.
7. Serve the Carolina Pulled Pork with Plowboys BBQ Tarheel Tang, or reserved mop sauce.