Pulled Pork with Eastern North Carolina BBQ Sauce
For 8-10
6 pounds pork butt shoulder
8 cups water or chicken stock
1 carrot, peeled and cut in half
1 onion, peeled and quartered
1 celery stalk, cut into thirds
1 spring thyme
1 laurel leaf
Salt and pepper
Preheat oven to 350 degrees. Season pork generously with salt and pepper. Place
pork in a roasting pan with water or stock, carrot, onion, celery, and herbs. The
water or stock should come halfway up the pork roast. Amounts my vary from pan
to pan. If using water rather than stock, season water with 1 teaspoon of salt. Roast
pork for 3 to 4 hours or until pork is “falling off the bone” As the pork is roasting,
turn pork over each hour using a pair of tongs. This will ensure even cooking and a
crispy outer skin. Remove from oven and allow to cool enough to pull meat by
hand. Transfer pork from roasting pan to a cutting board. Pull pork and serve with
Eastern North Carolina BBQ sauce.
Eastern North Carolina BBQ Sauce
16 oz apple cider vinegar
1-2 tablespoon of chili flakes or 3 fresh Thai or cayenne chilies, sliced thin
1 tablespoon of hot sauce, crystal or tabasco
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper
mix all ingredient together and allow to sit for a few days. For a quicker method,
heat all ingredients together in a sauce pot and bring to a boil, cool, and cover.
Another Pork Sauce
To make a pork sauce from the broth left over from braising the pork simply strain
the both into a small to medium sized sauce pot. Allow the broth to cool in the
refrigerator until the fat rises to the surface. Skim the fat from the top with a small
ladle or large spoon. Place on stove top and reduce by ½ or 3/4 over medium high
heat until thickened. Spoon over pulled pork.
For 8-10
6 pounds pork butt shoulder
8 cups water or chicken stock
1 carrot, peeled and cut in half
1 onion, peeled and quartered
1 celery stalk, cut into thirds
1 spring thyme
1 laurel leaf
Salt and pepper
Preheat oven to 350 degrees. Season pork generously with salt and pepper. Place
pork in a roasting pan with water or stock, carrot, onion, celery, and herbs. The
water or stock should come halfway up the pork roast. Amounts my vary from pan
to pan. If using water rather than stock, season water with 1 teaspoon of salt. Roast
pork for 3 to 4 hours or until pork is “falling off the bone” As the pork is roasting,
turn pork over each hour using a pair of tongs. This will ensure even cooking and a
crispy outer skin. Remove from oven and allow to cool enough to pull meat by
hand. Transfer pork from roasting pan to a cutting board. Pull pork and serve with
Eastern North Carolina BBQ sauce.
Eastern North Carolina BBQ Sauce
16 oz apple cider vinegar
1-2 tablespoon of chili flakes or 3 fresh Thai or cayenne chilies, sliced thin
1 tablespoon of hot sauce, crystal or tabasco
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper
mix all ingredient together and allow to sit for a few days. For a quicker method,
heat all ingredients together in a sauce pot and bring to a boil, cool, and cover.
Another Pork Sauce
To make a pork sauce from the broth left over from braising the pork simply strain
the both into a small to medium sized sauce pot. Allow the broth to cool in the
refrigerator until the fat rises to the surface. Skim the fat from the top with a small
ladle or large spoon. Place on stove top and reduce by ½ or 3/4 over medium high
heat until thickened. Spoon over pulled pork.