Smoked pork is a classic North Carolina dish and smoked tongue is a connoiseurs delight. You can serve the pork in buns and make tacos with the tongue. I also recommend the following sauces:
Ketchup based sauce
- 1 cup apple vinegar
- 1/2 cup red wine vinegar
- 1 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/4 teaspoon red pepper
Vinegar based sauce
- 1 cup prepared yellow mustard
- 1/2 cup sugar
- 1/4 cup brown sugar
- 3/4 cup cider vinegar
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper
- 1/2 teaspoon Worchestershire sauce
- 2 tablespoons butter
Smoked Pork and Tongue
- Lightly rub the pork with mustard (there’s no use in rubbing the tongue since you’ll have to peel the outer skin)
- 8 hours before dinner start the smoker (the cow tongue only needs 6 hours of cooking)
- All vents are open for the first hour. After 1 hour, close the vent over the food by 1/2. The vent over the fire remains completly closed.
- After 4 hours flip and rotate butts
