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Carolina chopped pork--the thread....

fusionhq
fusionhq Posts: 1,707
in EggHead Forum
just getting everything ready to roll tonight. Lit the egg about 30 minutes ago with a healthy load of royal oak and lots of oak and hickory.  Getting her dialed in for this over night cook, I made sure to get a good fire going. Loaded up the AR with plans to put pork up high, with drip pan below. 

Pork is is rubbed with salt and pepper. Will cook until 175-185 or done to chop. Going to settle the egg in around 230-250, and let her roll. 

Plan is to eat around 1-3 tomorrow on sandwiches with jalapeño slaw. Along with guests sides as well. Will keep you updated as we go. 

Using a homemade vinegar based sauce from a native NC'er friend that I don't have the recipe for. He won't share, and I don't blame him, but it's the best I've had!!  He will make me all I want, but will NOT share the recipe. I've troed for 15 years to get it!!!!

I'll probably detail this more than normal since I've seen so many new people around the forum. 

Enjoy!!
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