Carolina-Style Pulled Pork

Contributed by Nick Fauchald

This slow-grilled spiced pork shoulder is virtually impossible to overcook.

1/4 cup dark brown sugar
2 tablespoons sweet paprika
2 tablespoons chile powder
1 tablespoon dry mustard
Kosher salt and freshly ground pepper
One 7 1/2-pound bone-in pork shoulder, skin removed and thick layer of fat scored
3/4 cup cider vinegar
1/4 cup yellow mustard
2 tablespoons honey
Toasted buns, for serving

In a bowl, mix the brown sugar with the paprika, chile powder, dry mustard and 2 tablespoons each of salt and pepper; rub the spice mixture all over the pork. Refrigerate the pork, covered, overnight.
Light a grill. Set a drip pan in the center of the grill bottom, and surround with a single layer of lit coals. Place the pork fat side up on the grill over the drip pan. Cover and cook for about 8 hours or until an instant-read thermometer inserted in the thickest part registers 175°. Replenish with a layer of lit coals every hour as needed to maintain a steady temperature of 200° to 250° inside the grill. Transfer the pork to a rimmed baking sheet and cover loosely with foil; let rest for 30 minutes.
In a bowl, whisk the vinegar, mustard, honey and 2 teaspoons of pepper. Pull the pork from the bone in large shreds. Add the pork to the mustard sauce and toss. Season with salt and serve with the buns.

Suggested Pairing

Juicy Zinfandel.