CAROLINA SMOKED PORK
Pitmaster Jones applies his famous whole-hog technique to pork butt. Smoke, time, and Carolina BBQ Sauce are all you'll need for this succulent feast!
Provided by Sam Jones
Categories main-dish
Time 9h
Yield 20 servings
Number Of Ingredients 10
Steps:
- Preheat smoker to 250 F. Place pork butt in the center of the cooking grate, fat-side down. Cover and smoke 8 hours, undisturbed. Check smoker temperature hourly; add charcoal and use vents as needed to maintain a temperature of 250 F through the duration of cooking.
- Make Carolina BBQ Sauce: In a mixing bowl combine sugar, black pepper, chili powder, crushed red pepper, and hot sauce to make a paste. Add the Sweet BBQ Pit Sauce, followed by vinegar; stir well to combine. The final consistency should be quite fluid, rather than thick. Makes about 2 cups of Carolina BBQ Sauce. (Store in a covered container at room temperature for several months.)
- Check for doneness by placing a digital thermometer into the center of the pork, avoiding contact with the bone. Temperature should register 170 F. Use heat-proof gloves to remove pork to a large cutting board on a flat work surface. Chop the pork: As you chop, the pork will cool, so plan on doing this as the last step before serving. The meat should be tender and falling apart. Pull the bone out of the meat: it should come away smoothly, with no meat clinging to it. Discard bone. Pick through the meat and set aside any bits that you don't want to include in the final dish, such as the barky exterior or excess fat. (You may opt to include everything: Pitmaster Jones says the final mix is up to you!)
- Using one cleaver, begin to chop the meat, using your free hand to carefully steady the pork butt. When the meat is in large chunks, use both cleavers at the same time to finish chopping. Use the cleavers to toss the meat on the board as you go; repeat the chopping-tossing process until the meat is bite-size and well mixed. Drizzle a small amount of Carolina BBQ Sauce on top of the meat; continue chopping and stirring to combine. Add more sauce to taste: the goal is to lightly complement the smoky flavor of the pork without overwhelming it. Makes about 7 lbs chopped pork. (Sam Jones's serving suggestion: Cool leftover pork in the fridge, then serve as a sandwich on white bread with mayonnaise.)
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.
CAROLINA-STYLE PORK BBQ SANDWICHES
Arguably, some of the best 'cue in the country can be found in North Carolina, where two distinct types of slow-cooked pig prevail. The first is Eastern barbecue, which is distinguished by slow-cooking a whole hog and including both the white and dark meat in chopped sandwiches and platters. Eastern 'cue boasts just a hint of vinegar and red pepper, which is added to the meat mix rather than used as a sauce. Western North Carolina 'cue (aka Lexington-style) is made from pork shoulder only. In addition to incorporating plenty of vinegar, sugar, and spices, it also mixes in a good amount of ketchup to create an actual sauce for the pork. This slow-cooker recipe falls somewhere in between.
Provided by Kendra Bailey Morris
Categories Pork Sandwich Grill/Barbecue North Carolina
Yield Serves 10 to 12 (about 8 cups of meat)
Number Of Ingredients 24
Steps:
- Make the pork:
- Spray the inside of a slow cooker with cooking spray.
- Put the onions in the slow cooker. Make slits in the pork roast and insert the garlic cloves. Rub salt, pepper, brown sugar, and red pepper flakes into the meat. Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider. Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.
- Transfer the meat to a large bowl and shred it with two forks. Set aside.
- Make the sauce:
- Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot. Let cool and skim off any visible fat. Pour this liquid into a saucepan. Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes. Bring to a boil and simmer, uncovered, for 10 minutes. Season with salt and pepper. Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet). Give it a stir and set the slow cooker to warm until ready to serve.
- Assemble the sandwiches:
- Serve the pork straight from the slow cooker with a slotted spoon, along with buns, slaw, and hot sauce. Serve the additional sauce on the side.
CAROLINA BBQ
Carolina style shredded pork BBQ. This recipe was given to us when we lived in the Carolinas.
Provided by John Koral
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 5h
Yield 6
Number Of Ingredients 10
Steps:
- Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
- Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.
Nutrition Facts : Calories 514.9 calories, Carbohydrate 14.1 g, Cholesterol 178.6 mg, Fat 27.2 g, Fiber 0.2 g, Protein 50.6 g, SaturatedFat 9.5 g, Sodium 260.4 mg, Sugar 13.1 g
CAROLINA STYLE BARBECUED PORK LOIN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 18
Steps:
- PORK CHOPS: Combine all ingredients except chops in a shallow plate. Brush chops with olive oil and dredge them in seasonings mixture, gently pressing it onto meat. Transfer chops to a platter and cover and refrigerate for 2 hours. Preheat grill to high heat. Place chops on the grill and cook 5-6 minutes per side or according to desired doneness, brushing with BBQ sauce often. Remove chops to a clean platter and loosely tent with foil to rest.
- BBQ SAUCE: Saute onion and garlic in oil in a saucepan over medium heat. When it's soft add remaining ingredients and simmer for 20 minutes.
CAROLINA-STYLE "WHOLE HOG" BARBECUE PORK
I'm showing you how to do a "whole hog" barbecue without a 6-foot-long barbecue pit, which you probably don't have, and without a whole hog, which you definitely don't have. While you probably could get those things if you really needed to, by using this experimental, mini version, you really don't have to. Serve on buns.
Provided by Chef John
Categories BBQ & Grilled Pork
Time 9h15m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Cut ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half.
- Combine kosher salt, brown sugar, smoked salt, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne for dry rub in a small bowl with a spoon.
- Season cuts of meat on both sides with dry rub; reserve about 4 teaspoons of the rub to season the cooked pork if needed after tasting.
- Place a piece of heavy-duty foil on a sheet pan. Place a half of ribs down in the center of the foil; top with shoulder, tenderloin, pork belly, and sirloin. Top with other rib half. Wrap tightly in 3 more layers of foil. Transfer to a Dutch oven.
- Roast in the preheated oven until meat is falling off the bone and very, very tender, about 9 hours.
- Remove bones and pull/shred meat before serving. All or some of the rendered fat can be mixed into the meat.
Nutrition Facts : Calories 775 calories, Carbohydrate 3.7 g, Cholesterol 228.8 mg, Fat 56.3 g, Fiber 0.3 g, Protein 60.7 g, SaturatedFat 20.2 g, Sodium 1625.2 mg
RODNEY SCOTT'S SECRET EASTERN CAROLINA BARBECUE SAUCE
I'm showing you exactly what goes into this world-famous BBQ sauce. Well, not exactly exact, since no real pitmaster would ever reveal their ingredients. But based on what Rodney Scott's said about this sauce in interviews, videos, and tv shows, I think this is really, really close. Sauce is safe unrefrigerated but will last longer if kept in the fridge, for up to two months.
Provided by Chef John
Categories BBQ Sauce
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- Pour white vinegar into a saucepan; add lemon slices, black pepper, cayenne, paprika, ancho chile powder, pepper flakes, and white pepper. Add sugar. Whisk to combine.
- Place over medium-high heat and bring to a simmer. Stir, turn off heat, and let cool to room temperature.
- Transfer into a plastic squeeze bottle or other vessel.
Nutrition Facts : Calories 16.1 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.4 mg
CAROLINA PORK BBQ
This was given to me by my MIL. I hope this recipe turns out half as good as what she makes. She never measures anything and we spent a good hour trying to figure out how she actually does it.
Provided by stimied
Categories Lunch/Snacks
Time 6h15m
Yield 6-20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine salt, pepper and garlic powder and season pork roast on all sides.
- Bake roast in covered pan 4-6 hours, checking often during the last 2 hours.
- Roast should be falling apart when finished.
- While roast is baking start the sauce by sweating the onions and garlic in the olive oil.
- Add red pepper flakes and allow to cook for 3-5 minutes.
- Add all of the vinegar and 1 1/4 cups of the beer.
- Simmer over low heat, use remaining beer to maintain approximately 2 cups of liquid in the sauce.
- Sauce should cook at least 3 hours.
- You may not have to use all of the beer.
- When roast is falling apart, remove from the oven, pull meat into shreds, and pour the sauce over the shredded meat.
- Return to the oven for 30 minutes to an hour.
- Serve on hamburger buns with coleslaw and Tabasco sauce.
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CAROLINA BARBECUED PORK RECIPE | EATINGWELL
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Category Healthy Rosemary RecipesCalories 267 per servingTotal Time 4 hrs
- For basting sauce, combine cider vinegar, tomato paste, brown sugar, garlic, poultry seasoning, crushed red pepper, rosemary, and thyme in a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; let cool. Strain liquid; discard solids. Set aside.
- For dry rub, stir together brown sugar, chili powder, salt, garlic powder, onion powder, ground cumin, cayenne pepper, and ground pepper in a small bowl.
- For pork, sprinkle roast evenly on all sides with the spice mixture; rub in with your fingers. Center the pork roast on a spit rod for rotisserie (see Tip); secure with holding forks. Test balance, making adjustments as necessary. Arrange medium coals around a drip pan. Add the wood chunks to coals. Attach the spit, then turn on the motor and cover the grill. Let the roast rotate over drip pan for 3 to 3 1/4 hours or until a thermometer inserted in the center of the roast registers 170 degrees F, brushing occasionally with the basting sauce during the last hour of grilling. Add additional coals and wood chunks as needed to maintain temperature and smoke during grilling.
- Remove the roast from the spit; wrap the roast in foil. Let rest for 15 minutes. Remove string; remove and discard fat. Slice the pork.
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