I've got 23 lbs. of pork shoulder ready for the smoker early tomorrow morning. That should produce about 11 or 12 lbs. of shredded/pulled pork in about 12 hours. I realize that not everyone does, or can, eat pork, but Eastern Carolina smoked pork is good groceries in these parts.
I purposely did NOT season it beyond the '
six pepper rub' that I normally apply prior to smoking.
You Texans, and other foreigners, best bring your favorite sauce 'cause I'm a vinegar and pepper man myself.
I do have some:
Sweet Baby Ray's, (three varieties)
Carolina Treet,
Scott's,
Well's BBQ,
Smokin' Joe's,
Bone Suckin' Sauce,
Kansas City, Hickory,
Memphis Original,
South Carolina Mustard Sauce
and....
Western Carolina Tomatoe based Sauce.
But, other than that.... you better bring your own.....
