I need a recipe for crock pot pulled pork, North Carolina style (vinegar based). Can anyone help me out?
Barb from Mountaindale, NY
I have the easiest recipe for crock-pot pork; however, the BBQ sauce I use is not vinegar based. I purchase a pork tenderlion and "Sweet Baby Rays" (THE BEST!) BBQ Sauce. Place the pork tenderlion in the crock-pot; pour 3/4 of the bottle of BBQ sauce over tenderlion. Flip tenderlion over to coat all sides. Cook on high for 3.5 to 4 hours. Transfer tenderlion onto a large plate. Using a fork in each hand, pull pork apart; shredding into bite-size pieces. Pour the remainder of the BBQ sauce over pork and mix throughly.
Barb- maybe your grocery store sells the NC style BBQ sauce that you could use inplace of the Sweet Baby Rays.
NORTH CAROLINA BBQ
1 (3 lb.) boneless pork shoulder (an inexpensive cut is okay)
1 sm. onion, sliced thinly
1 1/4 tsp. salt, divided
1/4 tsp. pepper
1/2 - 3/4 c. cider vinegar
1 tbsp. Texas Pete (cayenne pepper sauce)
2 tbsp. sugar
1/4 tsp. crushed red pepper
Preheat oven to 300 degrees. Cut pork into 4 or 5 pieces and
place in a Dutch oven. Add onion, 1 teaspoon salt, pepper and
about 1/2" water. Cover tightly. Cook 2 1/2 to 3 hours.
When meat has cooled enough to handle, drain and pull apart into
shredded pieces. Set aside to cool.
Prepare Sauce: Mix vinegar, hot pepper sauce, sugar, red pepper,
remaining salt. Cook slowly 10 minutes. Add pork and warm
through. If you prefer more of a sauce base, add a little of
your favorite BBQ sauce. Serve with slaw and buns. This is an
easy crowd pleaser.
"Emma Patrick" <emmapatrick
Lexington Vinegar Sauce for BBQ
(Western NC Style)
2-1/2 cups cider vinegar
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon hot sauce
4 teaspoons salt
4 teaspoons hot red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon white pepper
1 &frac; tablespoons rub (recipe to follow) or your favorite barbecue
Combine the vinegar, ketchup, brown sugar, hot sauce, salt, hot
red pepper flakes, black pepper, white pepper, and rub in a
large non-reactive bowl with &frac; cup of water. Whisk until the
sugar and salt dissolve. Alternately, place the ingredients in a
large jar and shake to mix. Stored in a jar in the refrigerator
the sauce will keep for several weeks. Bring to room temperature
Yield: Makes about 3-1/2 cups.
Rub recipe for pork shoulder:
4 teaspoons sweet paprika
1 tablespoon brown sugar
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 to 1 teaspoon cayenne pepper
Place the paprika, brown sugar, salt, black pepper, white
pepper, mustard, garlic powder, and cayenne in a small bowl and
stir to mix.
Eastern North Carolina Style Vinegar Sauce & Cole Slaw Emma
1 cup water
5 cups distilled white vinegar
3 tablespoons salt, or more to taste
3 tablespoons sugar
3 tablespoons freshly ground black pepper
2 tablespoons hot red pepper flakes, or more to taste
3 tablespoons hot sauce, such as Tabasco or Texas Pete
Pt the vinegar, salt, sugar, black pepper, hot red pepper
flakes, and hot sauce I a large non-reactive bowl, add 1 cup of
water, and wisk until the salt and sugar dissolve. Or place the
ingredients in a large jar and shake to mix. Taste for
seasoning, adding more salt and/or hot red pepper flakes as
necessary. The sauce can be refrigerated for several weeks.
Bring it to room temperature before using.
Yield: Makes about 6 cups.
North Carolina-Style Coleslaw
1 large head green cabbage
1 -1/2 Eastern North Carolina-Style Vinegar Sauce
Remove the core from the cabbage and discard it. Cut the cabbage
into 8 chunks. Finely chop the cabbage in a food processor using
the metal blade and pulsing the motor (this is a chopped, not
sliced or slivered, slaw). Work in several batches so as not to
overcrowd the processor bowl.
Place the cabbage in a large non-reactive bowl and stir in the
vinegar sauce. Taste for seasoning, adding more vinegar sauce as
necessary. Let stand for 10 minutes, then taste again, adding
more vinegar sauce and/or salt as necessary. The coleslaw can be
made up to 4 hours ahead. Store it in the refrigerator, covered.
We put this slaw on our pork barbecues in NC or eat as a side
with pulled pork.
Yield: 6 to 8 cups
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