CAROLINA VINEGAR BBQ SAUCE
Carolina Vinegar BBQ Sauce is tangy, spicy and is the ultimate sauce when you're serving pork!
Provided by Donya Mullins
Categories Extras Main Course
Time 7m
Number Of Ingredients 6
Steps:
- Add all ingredients to a small saucepan. Bring to a boil then reduce to simmer cooking for 2 minutes until sugar and salt dissolves.
- Remove from heat and let cool. Store in a covered jar or bottle in the refrigerator until ready to use. It can be stored for up to 3 weeks.
NORTH CAROLINA-STYLE PULLED PORK
This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite.
Provided by Doug
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 15h
Yield 10
Number Of Ingredients 19
Steps:
- In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
- Prepare a grill for indirect heat.
- Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
- Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
- In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.
Nutrition Facts : Calories 425.9 calories, Carbohydrate 12.1 g, Cholesterol 134.9 mg, Fat 23.1 g, Fiber 0.8 g, Protein 39.1 g, SaturatedFat 8.3 g, Sodium 1698.4 mg, Sugar 10.1 g
CAROLINA-STYLE PORK BARBECUE
I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.
Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.
BBQ PULLED PORK WITH CAROLINA SAUCE
Provided by Food Network
Categories main-dish
Time 10h10m
Yield 12 servings
Number Of Ingredients 18
Steps:
- For the Carolina BBQ sauce: Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately, pour it into a bowl or jar. Cover and refrigerate until needed.
- For the BBQ pulled pork: Combine 1-quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in 1 gallon plus 3 quarts water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight.
- Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove the meat from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce.
CAROLINA-STYLE PULLED PORK BARBECUE & SAUCE
I got this recipe from my Uncle Joe, who was a butcher for over 60 years in Virginia and the Carolinas. He would make this for every family reunion and picnic, and it always disappeared.
Provided by cathyfood
Time 10h20m
Yield 20 sandwiches, 10 serving(s)
Number Of Ingredients 10
Steps:
- Sauce:.
- Combine all ingredients in a non-aluminum saucepan and bring to a boil. Lower heat and simmer 15 minutes. Cover and remove from heat, let stand for 30 minutes.
- Using funnel, return sauce to vinegar bottle and store in refrigerator.
- Shake well before using.
- PORK:.
- Wrap pork shoulder in wide, heavy duty aluminum foil. Meat may be basted with about 1/4 cup of the Carolina sauce before wrapping.
- Place in shallow roasting pan. Bake at 325℉ for 1 hour per pound.
- If cooking a whole pork shoulder, 10 - 13 pounds, wrap as directed, and.
- bake at 300℉ for 1 hour per pound.
- OR if using slow cooker, wrap as directed, and cook on low for 10 hours.
- When done, remove meat from oven and open foil a little to vent. Rest until cool enough to handle. Remove meat to cutting board. There will be quite a bit of liquid inside the foil; pour into quart jar and refrigerate. Remove fat from top after it has hardened.
- Using 2 large forks or your gloved hands, pull fibers of meat apart. Meat may be sliced or chopped if you prefer. Remove and discard bones and large pieces of fat and membrane. Place pulled meat in a large bowl, and sprinkle with about 1/2 cup of Carolina Style Sauce. Stir to blend, taste, and add more sauce as desired. Commercial bottled barbecue sauce may be used if you prefer.
- Serve hot, in sandwich buns, with Carolina cole slaw.
Nutrition Facts : Calories 852.2, Fat 57.2, SaturatedFat 19.8, Cholesterol 225.4, Sodium 1136.8, Carbohydrate 22.1, Fiber 0.2, Sugar 20.1, Protein 55.1
NORTH CAROLINA PULLED-PORK BARBECUE
This classic pulled pork is the ultimate holiday weekend grilling project.
Provided by Ruth Cousineau
Categories Backyard BBQ Summer Grill Grill/Barbecue Gourmet Graduation
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Bring vinegar to a boil with sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a small nonreactive saucepan, stirring until sugar has dissolved, then cool. Set aside 2 cups vinegar sauce to serve with sandwiches.
- While sauce cools, score pork skin in a crosshatch pattern with a sharp knife (forming 1-inch diamonds), cutting through skin and fat but not into meat. Pat meat dry and rub all over with 1 Tbsp each of salt and pepper. Let stand at room temperature 1 hour before grilling.
- Prepare grill for indirect-heat cooking over low heat, leaving space in middle for disposable roasting pan.
- When coals have cooled to about 300°F (45 minutes to 1 hour; when most coals will have burned out), put disposable roasting pan on bottom rack of grill between the 2 remaining mounds of coals, then fill pan halfway with water. Add a couple of handfuls of unlit charcoal to each charcoal mound, then put grill rack on so hinges are over coals.
- Oil grill rack, then put pork, skin side up, on rack above roasting pan. Grill pork, with lid ajar (for air, so coals remain lit), basting meat with sauce and turning over every 30 minutes (to maintain a temperature of 250 to 275°F, add a couple of handfuls of coals to each side about every 30 minutes), until fork-tender (a meat fork should insert easily) and an instant-read thermometer inserted 2 inches into center of meat (avoid bone) registers 190°F, 7 to 8 hours total.
- Transfer pork to a cutting board. If skin is not crisp, cut it off with at least 1/4 inch fat attached (cut any large pieces into bite-size ones) and roast, fat side down, in a 4-sided sheet pan in a 350°F oven until crisp, 15 to 20 minutes.
- When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl.
- Serve pork, cracklings, and coleslaw together on buns. Serve reserved vinegar sauce on the side.
EASTERN NORTH CAROLINA-STYLE BARBECUE SAUCE
Chris Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985. He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire. This is an adaptation of his recipe for barbecue sauce meant to be served with his pulled pork.
Provided by Sam Sifton
Categories condiments, dips and spreads, sauces and gravies
Time 10m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- Whisk ingredients together in a bowl. Drizzle on barbecued meat. Covered, sauce will keep about 2 months.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 295 milligrams, Sugar 4 grams
EAST CAROLINA BBQ SAUCE
On a recent trip to the East Coast, I discovered this bold, spicy Carolina BBQ sauce. I'm not a huge fan of the thick and sugary sauces you typically see, so this recipe really intrigued me. It was served with pulled pork, but I've tried it on chicken and it works beautifully. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Combine all ingredients in a jar or shaker. Seal and shake until sugar has completely dissolved. Use or store at room-temperature for up to 2 weeks.
Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
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NORTH CAROLINA-STYLE PULLED PORK WITH VINEGAR SAUCE
From bonappetit.com
3.4/5 (111)Estimated Reading Time 2 minsServings 6-8
- Mix first 6 ingredients in a medium bowl. Add pork and toss to coat. Cover and refrigerate overnight.
- Press Warm; set timer for 30 minutes (add or subtract time as needed) and press Start to heat the pressure cooker. Heat oil in pot. Working in batches, add pork and cook until browned; transfer to plate. Add broth, beer, and browned pork, with any juices from the plate, to pot. Lock lid in place, making sure vent is sealed. Press Warm; set timer for 42 minutes and press Start to cook.
- Release pressure manually by opening vent. Remove lid. Transfer pork to a platter and let cool. Discard cooking liquid.
- Combine all ingredients in the cleaned pot. Press Warm; set timer for 15 minutes and press Start. Bring to a simmer; cook for 15 minutes. Meanwhile, shred pork with your fingers. Serve with vinegar sauce.
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