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North Carolina Pulled Pork – Project Smoke Book Review
BBQ BASTARD13Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 boston butt (or pork shoulder/neck from about 2.5-3kg)
- whisky (soaked oak wood chunks, +-4 for a kamado cooker)
- 4 Tbsp. coarse salt
- 4 Tbsp. freshly ground black pepper
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. cayenne
- 3.6 dL cider vinegar
- 1.8 dL water
- 2 Tbsp. sugar (or at taste)
- 1 1/2 Tbsp. coarse salt
- 2 Tbsp. chili flakes (strong)
- 2 tsp. freshly ground black pepper
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