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
SLOW COOKER CAROLINA BBQ
Miss the tarheel tradition of a pig pickin'? Then find yourself a crock pot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.
Provided by coolmonkshoes
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 12h15m
Yield 10
Number Of Ingredients 8
Steps:
- Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
- Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 3.6 g, Cholesterol 90.5 mg, Fat 17.3 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 6.2 g, Sodium 775.5 mg, Sugar 2.9 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.
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.
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 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 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.)
CROCKPOT CAROLINA BARBECUE
Make and share this Crockpot Carolina Barbecue recipe from Food.com.
Provided by Santa Ynez Valley C
Categories Pork
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place onions in crock pot.
- Blend brown sugar, paprika, salt and pepper; rub over roast.
- Place roast in crock pot. Drizzle liquid smoke over roast.
- Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic and cayenne pepper and stir to mix well.
- Drizzle about ? of mixture over roast. Cover and refrigerate remaining mixture.
- Cook roast on low for 8-10 hours.
- Remove meat and onions, discard onions and shred meat. Add juices from crock pot and remaining vinegar mixture (a portion may be reserved to pass).
- Serve plain or as sandwiches.
Nutrition Facts : Calories 551.6, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 836.4, Carbohydrate 10.4, Fiber 0.9, Sugar 7, Protein 43
CAROLINA-STYLE BBQ PORK CHOPS
Darlin', you don't have to be from the Carolinas to make these tangy, falling-off-the-bone tender BBQ pork chops. All you need is BBQ sauce-and pork chops!
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Pour 1/2 cup sauce over chops in shallow dish. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chops from marinade; discard marinade.
- Grill chops 10 min. or until done (145°F), turning after 5 min. and brushing with remaining sauce. Remove from grill; cover. Let stand 3 min.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g
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- 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.
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- 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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