Easy North Carolina Pulled Pork Recipe (Eastern Style)

Dec-28-2009 By admin

Pulled pork is the traditional barbecue of North Carolina. It is

perhaps the oldest form of barbecue in the United States. The sauce

used in the eastern style of North Carolina pulled pork contains no

tomatoes. It is descended from the “English ketchup” used in

colonial America: a vinegar-based concoction with spices. English

ketchup was sometimes made from fish brine, and mushrooms were

sometimes used as well–but no tomatoes. It is believed by some

that in the 1600’s and 1700’s tomatoes were thought to be

poisonous. In any case, today we use the vinegar and the spices,

but no fish brine and no mushrooms–and still no tomatoes! This is

an easy (not technically a barbecue) version that requires no fancy smoking or grilling. Just

use your stove and oven!

Ingredients:

1 pork shoulder blade roast (about 4 lbs.)

2 tbsp. canola oil

10 to 12 hamburger buns

Rub (see below)

Sauce (see below)

For the Rub:

2 tbsp. brown sugar

2 tbsp. paprika

2 tbsp. chili powder

1 tbsp. ground cumin

1 tbsp. kosher salt

1 tbsp. coarsely ground black pepper

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. celery seed

1/2 tsp. ground mace

For the Sauce:

3/4 cup white vinegar

3/4 cup cider vinegar

1 tbsp. brown sugar

1 tbsp. Louisiana hot red pepper sauce

1 tsp. crushed red pepper

1 tsp. Lawry’s® seasoned pepper (or black pepper)

1/2 tsp. cayenne pepper

1/2 tsp. kosher salt

Instructions:

In a bowl or container, mix all of the rub ingredients together.

Cut off excess fat from meat. Rub the meat with a liberal amount of

rub–make sure you rub into all the nooks and crannies. Cover the

remaining rub and keep (for up to about 6 weeks) in a cool, dry,

dark place. (You should have enough rub left for at least one more

roast.) Wrap the meat in a double layer of aluminum foil and

refrigerate for at least one hour. In a container with a lid mix

all the ingredients of the sauce together. Refrigerate for at least

one hour so that the flavors blend together. Position the oven rack

to center and preheat oven to 325 degrees F. In a heavy oven-proof

pot or skillet, heat the vegetable oil on stove over medium heat.

Add the meat and brown on all sides. Cover the meat tightly with

either a lid or aluminum foil. Place in oven and bake for about 3

to 3&1/2 hours, or until meat can be shredded easily with a fork.

Remove meat from oven and allow to stand (covered) for 10 minutes.

Remove sauce from refrigerator. Combine the pan juice with the

sauce. With a fork, shred the meat into strings. Stir the sauce

into the shredded meat. (Reheat meat a bit if necessary.) Serve on

the hamburger buns. Makes 10 to 12 servings.

ABOUT THE AUTHOR: Lee Griffith, a.k.a. “Griff” is the author of several blogs. Griff describes himself as a “former kitchen klutz” who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com

Check out “Griff’s Recipe Report” at http://GriffsRecipeReport.com

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