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Marsha tbay

I found this on epi, perhaps this is it....

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Posted to Thread #11506 at 3:07 pm on Jul 27, 2008

Gretchen6



Posts: 7,135
Member Since: 10/21/05
The rub I use for my pulled pork is brown sugar,black
Posted: Sep 21, 2007 5:38 PM

pepper,hot and sweet smoked paprika, NM chile powder, kosher salt, and whatever else I pull out at the time. I think the brown sugar could sub for dried molasses.

Here you go. Enjoy. And I really recommend using
Posted: Sep 23, 2007 3:47 PM


my BBQ sauce. It is a pretty authentic western NC sauce. You know, BBQ is a "war" in NC between eastern and western sauces. But the meat is GOOD!!!

This freezes very well so don't be afraid of leftovers or planning ahead.

In looking at the T&T for my post I found that the recipe posted is the very first one. It is still correct but in subsequent years I got a smoker and have an additional alternative for making it. Also, sauces and serving ideas are added.

Carolina Pulled pork
I posted it a long time ago. It is truly easy and delicious.
1 pork shoulder or butt, bone in or out--any size--the cooking time is the same for a 3#or 8# piece.
BBQ rub of your choice (I will post mine if you want) or just rub the meat with a mixture of coarse ground black pepper and brown sugar. Let marinate 8 hours or overnight.
Method 1--IF you have a smoker that can control the temp (I have a sidebox smoker and can keep the temp at 200*-250*) smoke the meat for 4 hours, keeping the temp low. Then place the meat in a 250* oven for 4 hours to finish. It will be meltingly tender and have a wonderful smoky flavor.
Method 2 (and this is the one I have really used for 30 years). Place the meat in a 225-250* oven for 8 hours uncovered . I have often done them overnight. It will still have the melting tenderness. You will have to slap your hands to have any left over as you take it out of the oven.
When ready to serve pull chunks of meat off and then "pull" the meat into shreds by pulling between 2 forks. Do not discard the fat--mix it in. This is not a low fat dish and to really enjoy, use it!!! The pork can also be chopped.

For a traditional Carolina serving method very lightly moisten the pulled meat with sweetened vinegar (1 qt. vinegar + 1/4C sugar and 2TBS coarse black pepper). It should be so little that you don't even know it has been added.

To warm before serving put the vinegared meat in a pan (black iron frying pan is good or Le Creuset) and cover tightly. Heat at 250* until heated.

To serve, offer bbq sauces, cole slaw (in the Carolinas, it goes ON the sandwich), baked beans, rolls, and banana pudding. For fall bbq's Brunswick Stew is also offered.

For BBQ sauce here is my tomato based (western NC style):
1 bottle ketchup (28 or 32 oz.)
1 ketchup bottle of cider vinegar
6 oz. yellow mustard
6 oz. worcestershire sauce
1/2C brown sugar
3 oz. liquid smoke
2-3 TBS coarse black pepper
Tabasco to your taste
Simmer for 45 minutes.
If you use commercial bbq sauce I suggest diluting them 1/2 with vinegar for this use.
Eastern NC uses vinegar sauces--sweetened vinegar with 1/4C (at least!!) cayenne pepper OR black pepper. It is too hot for me!
South Carolina uses a mustard based sauce but don't know the recipe. Note that for traditional pulled pork BBQ, it is served without sauce. Sauce is added at the table, if any is wanted.


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