The Authentic Eastern NC BBQ Tray

Before you start

• Whisk together the apple cider vinegar, distilled white vinegar, hot sauce, red pepper flakes, brown sugar, salt, and pepper in a mason jar.

  Do not cook this sauce; simply shake it vigorously and leave it on the counter for 24 hours so the pepper flakes can bloom.

• Make the slaw by tossing the finely minced cabbage with the mayonnaise, granulated sugar, apple cider vinegar, yellow mustard, celery seed, salt, and pepper.

  Cover and refrigerate for at least one hour to allow the salt and sugar to draw out the cabbage's natural moisture, creating the sweet pooling juice that defines the authentic dish.

Ingredients

• bone-in skin-on pork shoulder8 lb
• yellow mustard2 tbsp
• brown sugar1/4 cup
• paprika2 tbsp
• kosher salt1 tbsp
• coarse black pepper1 tbsp
• garlic powder1 tbsp
• cayenne pepper1 tsp
• apple cider vinegar1 1/2 cup
• distilled white vinegar1/2 cup
• Texas Pete hot sauce1 tbsp
• crushed red pepper flakes1 tbsp
• brown sugar1 tbsp
• kosher salt1 tsp
• coarse black pepper1 tsp
• green cabbage1 med
• Duke's mayonnaise1 cup
• granulated white sugar1/2 cup
• apple cider vinegar1/4 cup
• yellow mustard2 tbsp
• celery seed1 tsp
• kosher salt1 tsp
• black pepper1/2 tsp
• white cornmeal4 cup
• kosher salt2 tsp
• tap water4 cup
• pure lard1/4 cup

Method

1. 01

   Build the rub by mixing the brown sugar, paprika, one tablespoon of kosher salt, one tablespoon of coarse black pepper, garlic powder, and cayenne pepper.

   Coat the scored pork shoulder with two tablespoons of yellow mustard to act as a binder, then pack the dry rub aggressively onto all sides.

2. 02

   Prepare your kettle grill using the snake method or preheat your pellet smoker to 250°F with hickory or pecan wood.

   If weather forces you indoors, place the pork on a wire rack over a roasting pan in a 250°F oven, adding a tablespoon of liquid hickory smoke to the mustard binder.

3. 03

   Smoke the pork completely naked until an instant-read thermometer slides into the center with zero resistance at 203°F to 204°F.

   Do not wrap the meat in foil or butcher paper; the stall is necessary to harden the exterior fat into the crispy bark essential for an authentic Carolina chop. Expect the cook to take 8 to 12 hours.

4. 04

   Rest the pork in an empty, towel-lined cooler for at least one hour.

   If the skin isn't blistered and crunchy when you pull it from the smoker, briefly place the fat cap under your kitchen broiler for three to five minutes before resting.

5. 05

   Preheat your oven to a blistering 450°F with a large cast-iron skillet or metal baking pan inside.

   Once hot, carefully remove the pan, add the lard, and swirl until melted and smoking hot.

6. 06

   Whisk the white cornmeal, two teaspoons of kosher salt, and water into a thin batter, then pour it directly into the smoking lard.

   Bake for 45 to 60 minutes until the cornpone is deeply browned and stiff, then let it cool slightly and cut it into rigid squares.

7. 07

   Remove the bone from the rested pork and chop the meat rhythmically on a large board using two heavy cleavers.

   Finely dice the crispy skin into cracklins and fold them back into the pork, splashing the meat with a half cup of the vinegar sauce as you chop. Serve immediately with the sweet slaw and cornpone.

Notes

• Do not pull the pork.

  Unlike other regional styles, Eastern North Carolina barbecue is defined by a heavy chop with cleavers, which integrates the rendered fat and crispy skin directly back into the lean meat.

• Keep the sauce raw and transparent.

  Introducing tomato paste or ketchup to an Eastern North Carolina mop crosses the border into Piedmont territory—a culinary heresy in Pitt County.

• Trust the oven workaround if you lack a smoker.

  A 250°F oven roast with a dash of liquid smoke and a final pass under the broiler to blister the skin will yield a surprisingly authentic tray for apartment dwellers.