North Carolina Barbeque
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North Carolina BBQ Sauce.
In Eastern North Carolina, it is a simple vinegar-based sauce with some red and black pepper and a few spices. Sometimes a little sugar is added to tone down the vinegar.
With Western North Carolina barbeque, they take that same barbeque sauce and add ketchup to it. That makes it thicker and a little sweeter.
There is one thing North Carolinians do agree about in their bbq. In nearly all of North Carolina Barbeque, pork shoulder is the meat of choice.
Pork butt is the part of the pig used most often. Pork butt is actually pork shoulder(I know...strange). Pork butt, or shoulder, dominates North Carolina Barbeque and almost any pulled pork recipe.
You may be asking..."What is pulled pork?" The most basic definition is pulled pork is slow-cooked pork cooked over a smoky fire to the point that it can be pulled apart by hand.
This is a great pulled pork recipe that will help you master North Carolina Barbeque.
It comes from www.epicurius.com
For dry rub
- 3 tablespoons coarsely ground black pepper
- 3 tablespoons (packed) dark brown
- sugar
- 3 tablespoons paprika
- 2 tablespoons coarse salt
- 1 teaspoon cayenne pepper
2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)
For mop
- 1 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon coarse salt
- 2 teaspoons vegetable oil
-8 pounds (about) 100% natural lump charcoal or charcoal briquettes
-6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes
-12 soft hamburger buns with seeds
-Split Carolina Red Barbecue Sauce(Recipe follows)
-Tangy Coleslaw(Recipe follows)
Make dry rub:
Mix first 5 ingredients in small bowl to blend.
Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; Refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)
Make mop:
Mix first 6 ingredients in medium bowl. Cover and refrigerate.
Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225�F. to 250�F.
Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165�F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225�F. to 250�F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350��F. oven about 30 minutes.)
Top with Eastern North Carolina BBQ Sauce.
This Eastern North Carolina BBQ sauce is best on pork.
- 2 quarts cider vinegar
- 1/4 cup salt
- 2 tablespoons cayenne pepper
- 3 tablespoons red pepper flakes
- 1 cup light brown sugar
- 1 tablespoon hot pepper sauce
Directions
1 In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved.
Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.
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