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Post # 1
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Join Date: 08 Jun 2010
Location:  MalaysiaPosts: 50 |
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North Carolina Pulled Pork Recipe |
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This type of barbecue, using vinegar and sugar as a baste and seasoning for the slow-cooked meat, is unique to the eastern part of North Carolina. Eastern NC-style barbecue is usually made at a barbecue joint, with a whole pig roasted over a slow hickory fire. This recipe, while unacceptable to purists, will make a reasonable facsimile of North Carolina barbecue in your oven. And just a note: there should never be tomatoes in eastern NC-style barbecue sauce.
Pork butt or shoulder -- 2 to 2 1/2 pounds Red pepper flakes -- 2 tablespoons Salt -- 2 tablespoons Pepper -- 1 tablespoon Oil -- 1/4 cup Liquid smoke flavoring -- 2 teaspoons Cider vinegar -- 2 cups Brown sugar -- 2 tablespoons Salt and pepper -- to taste Method In a large bowl, rub the pork with the red pepper flakes, 2 tablespoons salt, 1 tablespoon pepper, oil and liquid smoke. Let marinate for at least 2 hours and preferably overnight. Add the vinegar, sugar, and salt and pepper to taste to a medium, non-reactive saucepan. Place over medium-high heat and bring to a boil, stirring to dissolve the sugar. Remove from heat and set aside. Heat oven to 250ºF. Put meat in a cast iron skillet or roasting pan on a rack. Place the meat in the oven and roast for 3-6 hours, turning occasionally and basting with the barbecue sauce. The internal temperature of the meat should reach at 185ºF and the meat should begin falling apart. Remove the meat from the oven and set aside to cool somewhat. When cool enough to handle, shred the meat with your fingers or two forks. If you like, chop the meat further with a knife. Bring the remaining barbecue sauce to a boil again and then stir it into the meat bit by bit until it is seasoned to your taste. Serve on hamburger buns and pass the remaining sauce at the table. Serve North Carolina barbecue with coleslaw, baked beans, French fries and cold beer. |
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