Hey guys, Mike Hedrick, Pulled Pork barbeque. We're still working on that award winning Carolina bbq. You can't do that without some Pulled Pork and here we got one. This pulled pork has been rolled probably about 15 hours on the slow smoker with hickory. It's rolled at about 240-250 degrees, it looks like, well, it looks like a meteor, but if you really get in to it, it just falls apart folks, and that is Carolina Pulled Pork.

When they talk about Pulled pork, you really shouldn't have to do that much, it really should just fall apart. So what you want to do, as you're pulling it, and it's hot, I've got on a couple of gloves here. But you just want to pull it into mouthwatering strands and sections, bring it on over and get it cooked up. You want to be looking for little pieces of fat and gristle and stuff like that.

If I don't want to put this in my mouth right now, it ain't go in that bowl right there, because that bowl right there is going to be for all my best friends, and well, might even be for you too. So we want get this broke up, I try not to break it up too much. You can say that it's got smoke ring in there it's got the bark on the outside and it's just, well, I don't know what they call it Pulled pork, I think you're just pushing it all apart.

Once we get it going and we've got it broke up really good, we're going to add some of the Carolina vinegar based sauce, it just worked in there real good. That's going to go in the sandwich and let me tell you what; you need to be at least this far away from everybody, because you know what? You're going to want to smack somebody and that's going to be good stuff.

So we're going to go and get that brisk it off next and we're going to get the salt plated up for our Carolina bbq.