Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .

Topic: N. Carolina style of pork BBQ.
From: DrXris,
Subject: Re: Minced [Pulled] Pork BBQ

Dear Smoky,

I lived in eastern NC for 2 years and grew to love their style of pork BBQ. Now I live in California and can't find even a pulled or sliced pork BBQ joint. I'd like to make my own pork NC style but I don't how to mince pork or what cut of pork to buy at the butcher's. Can you help me? What tool can I buy here in California to mince meat with, and how would I use it? What cut of pork should I get? Also, do you know any recipes for NC style vinegar sauce? Thanks so much for your help!

DrXris

Hi DrXris,

Eastern Carolina style pork is cooked with a mixture of water, vinegar (half & half), salt and red pepper -usually cayenne.

The technique for cooking a Boston butt can be found in a column addressing the question on the website.

Any edged tool can be used for chopping/mincing the meat. A chef's knife or a cleaver are preferred, but any sharp kitchen knife will work, or even a hatchet or small axe (both cleaned and sharpened).

Normally the meat is "pulled" apart then small piles are chopped very fine.

I take you are not a surgeon.

Fun,
Smoky