In my attempt to prepare myself for the ridiculously busy next two days of my life and my trip to Aruba I have not had time to be creative and make an awesome recipe for you to try. I've been trying to get everything together to make 5 dozen cupcakes today, get ready for my 10K tomorrow, make sure I have every last detail of my life packed away for my trip, etc. because we all know I will freak out on the airplane when I realize I forgot one measly thing. At least it won't be my child. KEVIN!
Anyway, luckily I had a friend from college send me a blog post he wrote in desperate hopes to be a guest poster on my blog. I know, I know, everyone is just DYING to be on here so I decided I'd give him a chance. Just kidding, actually this recipe sounds like the bomb dot com so you all should try it! Without further ado, Richard...
Barbecue (BBQ) in the south is more of a religion than a
food. Heck, where I am from (Eastern North Carolina ),
people will argue about anything, religion, politics, sports, but when it comes
to BBQ there is only one way to do it – with a vinegar based sauce. We don’t
want to hear about your fancy ketchup based sauce that is used in Central and Western NC , the Mustard based sauce used in Upstate South
Carolina, or if you think Memphis/Kansas City does it better. Oh and don’t
start talking about Texas BBQ, that is usually Beef, not pork – but for the
sake of argument Texas
does Beef BBQ the best. Anyway, we really do not care how you do it. If you are
in Eastern NC , it is our way or the highway.
This divide is so prevalent that I had a professor at East Carolina
University once give a talk (and make
a map – we were in the Geography department) of the physical divides throughout
the Carolinas when it comes to the style of
BBQ you eat. Basically if you are east of Interstate – 95, you eat with a
vinegar based sauce, west of Raleigh/Durham you use a ketchup based/bbq sauce,
and finally there is a small region in western NC and upstate SC where Mustard
is the sauce of choice (I personally have never had this one). I have tried BBQ
from all over and while all are good in their own ways, nothing can replace the
vinegar based sauce that I grew up with.
Maybe it is due to the memories of large gatherings where we
cooked an entire pig with the sauce and just picked the meat off the bone, or
maybe it was the fact that it brings back memories of the random BBQ restaurant
along the country highway that no city slicker would have stopped at because it
was not “fancy” enough and looked like it might be found in a 3rd world
country (see photo above – who would stop there thinking that place was one of
the best BBQ spots in Eastern NC?!?!). Hell, keep it that way; I don’t want
everyone knowing about the best BBQ!
Anyway, I have desired, since moving to Washington DC
to expose my new friends here with what good Eastern NC BBQ was like. I figured
without a large pig cooker, I was screwed, but I came across this recipe online
that gave a great baseline for cooking Eastern
NC style BBQ in a slow cooker. It
is quite possibly one of the easiest recipes ever! Here is my version of the
recipe I found online:
Yield ~ 10 servings
Time 12
hours
1 (5 pound) bone-in pork shoulder roast (or center/end loin)
1 tablespoon salt
Ground black pepper
1 1/2 cups apple cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons hot pepper sauce
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper flakes
Start
out by putting the pork into a slow cooker, seasoning with salt and pepper, and
pouring vinegar on and around the pork. Cook on low for 10-12 hours.
While
you are waiting for the Pork to finish, you can make your slaw. (Before I get
hate for making a ketchup based slaw, I will say that I did not have enough
mayo in supply to make normal eastern NC slaw!!! – So in this case, we will
consider this a tour of North
Carolina as it relates to BBQ styles!)
Yield ~6 servings
1 pound green cabbage
4 tablespoons ketchup or BBQ Sauce
3 tablespoons sugar
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
4 tablespoons ketchup or BBQ Sauce
3 tablespoons sugar
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
Place cabbage into a large bowl and other ingredients into a separate bowl, combine them, mix thoroughly and then place in refrigerator. Nothing major here,
just a simple southern dish!
After
10-12 hours, pork should just fall apart when you touch it. Take out of slow
cooker and place on a cutting board. Peal apart with tongs/fork/fingers then
take knife and lightly chop (if you want smaller pieces in the end chop more).
Take
juice in slow cooker and strain off, saving approximately 2 cups for later.
Place pork back into slow cooker.
Gather
other dry ingredients and put into slow cooker, along with the 2 cups of
strained juice. Mix these ingredients thoroughly in the slow cooker and at this
point it is up to you to tinker the flavor to meet your needs. Add ingredients
as needed to make it taste either hotter, sweeter, or more vinegary.
*Note:
I have a special ingredient that I add (see Crown Royal bottle). This is apple
cider vinegar that has been soaking in hot peppers. This particular blend has
been at my parents’ house for years, but you can easily make this in a few
months by getting small hot peppers and placing them in a bottle of apple cider
vinegar.
Finally,
keep warm until you are ready to serve either alone or on a sandwich.
Wondering if I can freeze this... and if so, should I freeze the sauce separately?
ReplyDeleteFrom the recipe provider:
ReplyDeleteYou *could* cook the pork separate but since "pork drippings" are a part of the sauce, I am not sure how it would hold up being frozen and reheated separately.
My advice would be to cook it as is and freeze the left overs. I have done it this way and while it is not as good as freshly cooked, it is not too bad.