For the meat, you'll need either a smoker or an outdoor grill. I've only ever done this in a smoker, so if you're using a grill you'll want to check out the instructions for smoking with your grill. I will do some experimenting because I want to find a way to get as much of that smoked flavor with an oven - challenge! One other thing, I didn't do this Sunday but - the absolute BEST way to enjoy North Carolina pulled pork is on a hamburger bun, with a scoop of fresh coleslaw on top. It's easily one of the top two sandwiches on the planet.

Anyways, the recipes:

Meat
Two 4-4.5 lb. Pork butt or shoulder roasts, either boneless or bone-in.

Dry Rub

2 Tbs. salt
2 Tbs. sugar
2 Tbs. brown sugar
2 Tbs. cumin
2 Tbs. chili powder
2 Tbs. cracked black pepper
1 Tbs. cayenne pepper
1/4 c. paprika
Mix all of these together in a bowl. Rub all over the pork. This makes plenty, so you may want to put it straight into a jar and then pour out what you need and rub it onto the pork. Wrap the rubbed pork in plastic wrap and refrigerate for at least a few hours, overnight is best. If you're using a grill, start soaking your wood chips in water when you refrigerate the pork.

Take the meat out of the refrigerator a half-hour before smoking. Get your smoker ready, or your grill and woodchips. Smoke the pork at 220 degrees for five hours. Next, wrap it in foil and put it in a 300 degree oven for another 2 to 2.5 hours. When it's ready, it'll fall apart if you so much as look at it like you're mad at it.

Remove the meat from the oven and let it rest for ten minutes. Remove and discard the foil, and pull the pork apart with a couple of forks. I like to slice off some of the outer smokey crusty bits and chop them up finer, to mix back in with the pulled stuff.

Sauce

2 c. cider vinegar
1 1/3 c. water
5/8 c. ketchup
1/4 c. firmly packed brown sugar
5 tsp. salt
4 tsp. crushed red pepper flakes
1 tsp. black pepper
1 tsp. white pepper
Mix all of these ingredients in a saucepan and bring to a boil, stirring until everything dissolves. Turn off the heat. Toss the pork in this sauce and you're all set! If you put it all in a slow cooker, it only gets better.

Enquiring minds want to know, Steve -- what's the other "top two" sandwich???

 

What I really want to know is where is Morgan's recipe for cheesecake?

The other best sandwich on the planet is, hands down, a pressed Cuban flatbread sandwich.  Also known as "The Real Reason George Foreman Invented That Grill" -

Sliced ham, Swiss cheese, and sweet pickles between two pieces of bread (a good sandwich roll with a little crunch to it), you scoop out a little of the bread on each side and slater the scooped out hollows with a mix of butter, garlic, and mustard (melt it all together in the microwave).  Lay on the ham, cheese, and pickles, press the sandwich down, and grill it in the grill (or in a pan under a heavy press or foil-wrapped brick) for three or four minutes per side (four minutes total in the GFG).

A very, very close second place!

• Spice Cake, baked in a sheet pan, cut into 1 inch cubes
• Bananas, cut into bite-size pieces
• Vanilla Pudding,Tapioca or Butterscotch, prepared
• Whipped cream
• Almonds

Any type of packaged cake works for this recipe. For instance, chocolate cake instead of spice cake and instead of bananas, use berries or any type of fruit that you like. The same goes for the pudding flavor.

Bake cake in a shallow pan and cut into 1 inch cubes. Cut fruit, prepare pudding and chop nuts. Line a pretty glass bowl or trifle bowl with cut-up cake, layer the pudding, fruit, whipped cream, nuts and repeat the layers until you reach the top of the bowl. Complete with whipped cream and nuts.

Refrigerate and serve.