Featured in the classic barbecue joint Brother Jimmy's cookbook, Brother Jimmy's BBQ, this is a classic Carolina-style pulled pork recipe, featuring a dry rub made with granulated garlic, cayenne pepper, dried thyme, and basil. This recipe is traditionally smoked, but an oven will do just the trick if you're looking to get it done indoors.
In a mortar and pestle or in a spice grinder, coarsely crush the rosemary, taking care not to grind it into a powder. Repeat step 1 with the fennel seeds. Combine all the ingredients in a small bowl and store in an airtight container. Makes about 2 ½ cups.
Combine all of the ingredients in a lidded container and shake well. Use immediately or store for later use in the refrigerator, where it will keep for months. Shake well before using. Makes about 2 cups.
Generously apply the rub to the pork, patting it all over the surface of the meat.
Prepare your smoker or grill for barbecuing, using indirect heat setup with a drip pan in place. Preheat the grill to 220 degrees. Pour some water in the drip pan and place some presoaked wood chunks or a packet of presoaked wood chips directly on the hot coals. Just before you’re ready to cook, oil the hot grate, Place the pork on the grate and cook, covered, for 6 to 8 hours, until the internal temperature is 175 degrees to 185 degrees. Some smokes cook hotter or more efficiently than others, so the exact cooking time will vary. After 6 hours, start checking the temperature.
Remove the pork from the smoker and let it rest for about 15 minutes. Once the pork has rested, get ready to start pulling. First, remove the blade bone (simply tug it out). Pull apart the larger pieces of meat and put them in a large bowl. Try to remove as many of the large pieces of fat as you can and discard them.
Once all the meat is in the bowl, break it apart into smaller pieces. Add the Eastern Carolina BBQ Sauce and mix it all together to incorporate.