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This is on my list of absolutely must try recipes. It looks very similar to the Eastern North Carolina BBQ that I enjoyed while living in the South. No BBQ has ever come close for me after that. I'm crossing my fingers that this is it.


4 or 5 lb pork shoulder or butt roast
2 tablespoons Kosher salt
2 tablespoons freshly cracked black pepper
2 tablespoons paprika
1/2 teaspoon garlic powder
2 tablespoons brown sugar
1 tablespoon ground cumin
1 teaspoon chile powder
1 packet Sazon Goya (optional)
1 teaspoon cayenne pepper
Combine spices and mix thoroughly. Rub spices on pork roast generously.
Set up a grill with hot white coals to one side; place pork on the side of the grill without the coals and grill over indirect heat for about 4 hours, replacing coals as needed, every half hour or so to keep the grill hot (keep grill covered).

Transfer the roast to a preheated 240°F degree oven. At this point, the roast will be cooked, but for pulled pork, which should be "falling off the bone tender", the roast should be cooked for at least another few hours in a low, slow oven to finish up.

When the roast is tender, prepare the sauce.

Down Home Sauce:
1/2 cup white vinegar
1/2 cup cider vinegar
3 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon red pepper flakes
1 teaspoon red or green pepper sauce or Tabasco
salt and pepper, to taste
Bring the sauce ingredients to a boil in a saucepan and boil for 5 minutes. Reduce heat and simmer to desired consistency.
When pork is tender, cut from bone and chop with a cleaver or shred into bite-sized portions. Stir in sauce. Serve on hamburger buns, topped with thick circles of onions which have been browned in butter and a side dish of extra sauce.
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