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 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 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 BBQ PORK
This is a crock pot receipe that is lightened up by using lean pork loin. Serve on LF high fiber rolls, or on tortillas.
Provided by Rose J
Categories Pork
Time 10h15m
Yield 20 1/2 cups servings, 20 serving(s)
Number Of Ingredients 13
Steps:
- Spray crockpot with non-stick cooking spray. Place onions in crockpot.
- Combine brown sugar substitute, paprika, salt and pepper; rub over roast.
- Place roast over onions.
- Combine vinegar, worcestershire sauce, red pepper flakes, Splenda, mustard, garlic powder and Cayenne; Sir to mix well.
- Drizzle about 1/3 vinegar mixture over roast; cover and refrigerate remaining vinegar mixture.
- Cover crockpot and cook on low 10 to 12 hours or high 4 to 6 hours.
- Drizzle about 1/3 reserved vinegar mixture over roast during last half hour of cooking.
- Remove meat and onions to a plate. Using 2 forks, shred the meat and onions.
- Place them back into crockpot and stir well to mix in any juice in the bottom of the crockpot.
- Serve meat and onions on buns or whatever you choose. If desired, top sandwiches with coleslaw for additional points. Pass remaining vinegar mixture to drizzle over sandwiches (optional).
- Server on buns and coleslaw on top for additional NI.
Nutrition Facts : Calories 235.2, Fat 11.4, SaturatedFat 2.2, Cholesterol 87.1, Sodium 134.4, Carbohydrate 1.8, Fiber 0.4, Sugar 0.8, Protein 29.2
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.
EASTERN NORTH CAROLINA BARBECUE
Provided by Food Network
Categories main-dish
Time 10h50m
Yield 6 large servings
Number Of Ingredients 8
Steps:
- Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.
- Preheat the oven to 225 degrees F.
- Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
- In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.
NORTH CAROLINA-STYLE BBQ PULLED-PORK SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 15h30m
Yield 8 to 10 servings, with leftovers
Number Of Ingredients 21
Steps:
- Make small holes all over the pork shoulder with a thin sharp knife and stuff in garlic cloves. Rub the meat all over with the Memphis Shake; cover and refrigerate overnight.
- Prepare an outdoor grill with an indirect medium-hot fire with a mix of briquettes and hardwood charcoal in half of the grill. Set grate over coals. Place pork, skin side up, in an aluminum pan with about 1 1/2 cups water on the cooler side of the grate. Toss 1 cup of the soaked and drained wood chips onto the coals and cover the grill, making sure the lid's vents are directly over pork.
- When the coals cool to medium-low heat, preheat a chimney-full of hot briquettes and hardwood charcoal. Whenever smoke stops coming out of the vents, about every hour, add more hot coals and 1 cup of soaked and drained wood chips to the fire. The goal is to maintain a medium-heat, smoky fire (but don't worry if it is hotter when the coals are added and cooler while preheating the coals). Rotate the pork when you add coals so it cooks evenly. Cook the meat until an instant-read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 6 hours.
- Set aside 1 quart of the North Carolina-Style Vinegar BBQ Sauce. Once the pork reaches 180 degrees F, begin mopping the entire surface of the meat every 20 minutes with some of the remaining sauce and the pan drippings. Continue to cook the pork, covering the grill between mopping, until an instant-read thermometer registers 200 degrees F, about 1 to 2 hours more.
- Transfer the pork to a cutting board and let rest for at least 15 minutes. Remove the outer skin and discard. Cut large chunks from the bone and shred, using 2 forks or your fingers, (when cool enough to touch) or chop. Toss with about 1 cup of the reserved barbecue sauce for every 3 cups of meat. Tuck the pork into the soft rolls and serve with pickles.
- Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
- Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, salt, red pepper, and black pepper.
CAROLINA-STYLE BBQ PORK BURGERS WITH COLESLAW
Grill our pork burger recipe when you're ready to enjoy some big flavors! Our Carolina-Style BBQ Pork Burgers with Coleslaw are succulent and sweet.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat greased grill to medium-high heat.
- Mix first 3 ingredients with 2 Tbsp. barbecue sauce just until blended; shape into 6 (1/2-inch-thick) patties.
- Grill 5 to 6 min. on each side or until done (160ºF), brushing with remaining barbecue sauce for the last minute.
- Meanwhile, combine all remaining ingredients except buns.
- Fill buns with burgers and coleslaw just before serving.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 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
CLASSIC CAROLINA BBQ RUB
Make and share this Classic Carolina BBQ Rub recipe from Food.com.
Provided by JoshR
Categories Low Cholesterol
Time 5m
Yield 1 Cup, 1 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl, mix well.
- Use as a dry rub on beef, chicken, lamb or pork.
- If making ahead of time, store in an air tight container in a cool place for up to six months after preparation.
Nutrition Facts : Calories 422.2, Fat 9.9, SaturatedFat 1.5, Sodium 14266.6, Carbohydrate 92.3, Fiber 21.4, Sugar 56.9, Protein 10.3
CAROLINA-STYLE BBQ PULLED PORK SLIDERS
Get out the slow cooker for Carolina-Style BBQ Pulled Pork Sliders. Great for Oktoberfest or any time of the year, these pulled pork sliders are delicious!
Provided by My Food and Family
Categories Lunch
Time 8h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Season meat with garlic powder; place in slow cooker. Add beer and 1/2 cup barbecue sauce; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). Meanwhile, mix mustard, sugar and vinegar until blended. Add to coleslaw blend in medium bowl; mix lightly. Refrigerate until ready to serve.
- Transfer meat to cutting board. Discard all but 1/4 cup sauce from slow cooker. Pull meat into shreds with 2 forks. Add to reserved sauce in slow cooker; stir in remaining barbecue sauce.
- Fill rolls with meat mixture and coleslaw just before serving.
Nutrition Facts : Calories 530, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
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 STYLE PULLED PORK SANDWICH
I like to call this "The Worlds Greatest Sandwich". Cooked overnight in a crock pot, the meat is tender, juicy, and messy..the way a BBQ sandwich should be. Top it with your favorite cole slaw, and you have one tasty meal. This is South Carolina style BBQ. (Thanks for everyone who clarified that for me)
Provided by graftonr
Categories One Dish Meal
Time 9h
Yield 18-22 serving(s)
Number Of Ingredients 27
Steps:
- The Meat --.
- Place the quartered onions in a crock pot.
- Combine brown sugar, paprika, salt and pepper: rub over the roast.
- Place the roast over the onions in the crock pot.
- Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.
- Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
- Cook on low for 8 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
- While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
- Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
- Remove the onions and chop to a fine consistency.
- Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
- Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
- To serve, spread barbecue sauce on bottom of a hearty bun.
- Put layer of pulled pork on bun. Spread barbecue sauce over meat.
- Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw.
- Spread top of bun with more sauce.
- Grab a fist full of napkins, and enjoy.
Nutrition Facts : Calories 453.2, Fat 20.6, SaturatedFat 7, Cholesterol 71.9, Sodium 762.4, Carbohydrate 40.5, Fiber 2.6, Sugar 14.3, Protein 24.8
CAROLINA BBQ COUNTRY-STYLE PORK RIBS
Give country-style pork ribs a South Carolina spin. HEINZ BBQ Sauce Carolina Mustard Style gives Carolina-Style Pork Ribs an unforgettable tang.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat greased grill to medium heat.
- Combine sugar and dry seasonings; rub onto both sides of ribs.
- Grill 5 min. on each side. Brush with half the barbecue sauce; grill additional 6 to 8 min. or until done, turning and brushing with remaining barbecue sauce after 4 min. Transfer ribs to platter.
- Let stand 3 min. before serving.
Nutrition Facts : Calories 330, Fat 22 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 340 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 13 g, Protein 17 g
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.
SOUTH CAROLINA BBQ PORK SLIDERS
Make and share this South Carolina BBQ Pork Sliders recipe from Food.com.
Provided by Pixies Kitchen
Categories Pork
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix 1 tbsp of the brown sugar, paprika, minced onion, chili powder, salt, garlic powder, and allspice. Sprinkle 1 tbsp on this mixture into the bottom of the slow cooker, with the remaining being rubbed all over the pork roast. Add vinegar and remaining brown sugar tot he slower cooker and stir to mix. Then add the pork roast.
- Cover and cook on low for 8 to 10 hours or until pork is fork tender. Remove pork to cutting board and shred. Return the shredded pork back to the crock pot and add in the scallions. Mix thoroughly.
- Place 1/4 cup of BBQ on each dinner roll and serve.
Nutrition Facts : Calories 831.3, Fat 47.3, SaturatedFat 15.7, Cholesterol 161.9, Sodium 1031.7, Carbohydrate 52.1, Fiber 3.6, Sugar 9.8, Protein 46.6
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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