SOUTH CAROLINA BARBECUE SAUCE
Steps:
- Combine 2/3 cup yellow mustard, 1/2 cup brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce and 2 teaspoons hot sauce in a small saucepan. Bring to a simmer over medium heat, whisking, until the sugar is dissolved, about 1 minute. Remove from the heat and stir in 3 tablespoons butter until melted; season with salt and pepper. Let cool.
NORTH CAROLINA EASY CHOPPED BARBECUE
Steps:
- Preheat oven to 325 degrees F. Wrap pork in aluminum foil and place in a broiler pan. Cook for 7 hours, about 1 hour per pound. Remove from oven and let stand for 1 hour.
- Wearing heavy rubber gloves, pull skin from the meat and discard. Remove most of the fat and all of the bone. Cut meat into 8-ounce chunks and place in large pan.
- Place meat on a charcoal fire and cook, covered, for another 30 to 45 minutes, until well smoked, turning meat over every 10 to 15 minutes. Pour barbecue sauce over meat during the last 10 to 15 minutes of cooking.
- Remove meat from the grill and chop into bite size pieces. Serve with additional barbecue sauce if desired.
- Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.
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
EASY NORTH CAROLINA BARBEQUE
I just love vinegar-based barbeque. I looked high and low for an easy recipe for North Carolina barbeque; this is it! Be warned; your friends will want the recipe. Eat it with a fork or on rolls with coleslaw.
Provided by Phil
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 9h10m
Yield 10
Number Of Ingredients 9
Steps:
- Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
- To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
- Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 4.2 g, Cholesterol 134.1 mg, Fat 37.5 g, Fiber 0.7 g, Protein 23.4 g, SaturatedFat 18.6 g, Sodium 1630.3 mg, Sugar 2.8 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
SOUTH CAROLINA CHOPPED BARBECUE
Provided by Patricia Wells
Categories dinner, project, roasts, main course
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a Dutch oven, combine the pork, garlic, vinegar and peppercorns and add enough water to cover. Bring liquid to a boil over moderately high heat, skimming the froth as it rises to the surface. Simmer, partially covered, for about three hours, or until very tender.
- Meanwhile, prepare the sauce by combining the vinegar, pepper and salt in a covered container, shaking vigorously to blend.
- Preheat oven to 350 degrees.
- Remove the pork from the Dutch oven, discarding the liquid. Place pork on the rack of a roasting pan, and baste thoroughly with the spicy sauce. Baste every 15 minutes or so, turning the meat after 1 1/2 hours. It should roast for a total of about three hours with constant basting, so it does not dry out. The fat should be crisp.
- Remove pork from the oven, chop very finely with a large knife, and sauce again. The mixture should be moist, but not soupy. Serve warm, with cole slaw and white bread.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 26 grams, Carbohydrate 2 grams, Fat 48 grams, Fiber 0 grams, Protein 46 grams, SaturatedFat 17 grams, Sodium 372 milligrams, Sugar 1 gram
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