electrolux137
Well-known member
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North Carolina Pulled Pork with Vinegar BBQ Sauce
Here’s my “variation on a theme” of something I haven’t had in many years – North Carolina pulled pork sandwiches.
I added an ingredient that many diehard North Carolinian pulled-pork aficionados may frown upon: ketchup. I just wanted that little tomato-y zing in my sauce. Also, I used coconut palm sugar and agave syrup instead of brown sugar and honey as traditionally used.
Finally, I cooked it in the crock pot instead of outside in a BBQ smoker (a) because I don’t have one and (b) I really wouldn’t want to spend that much time.
For dessert, I served store-bought sugar-free pineapple pie topped with freshly made whipped cream.
Okay, here goes…!
THE PULLED PORK
1 (4- to 5-lb.) boneless pork shoulder roast
Olive oil
Salt
Fresh-cracked black pepper
THE VINEGAR BBQ SAUCE
3 cups cider vinegar
3/4 cup coconut palm sugar
1/3 cup ketchup
1/4 cup agave syrup
1/4 cup kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tsps Hickory Liquid Smoke
(Optional: Crushed red chili flakes to taste)
Get the crock pot going on HIGH setting.
Mix all the BBQ sauce ingredients together and set aside.
Trim excess fat from roast. Rub roast with 1 Tbsp. olive oil. Sprinkle with salt and pepper then cut in half long-ways.
Place the pork in the crock pot and pour the bbq sauce over and around it. Cover and cook on high setting for five hours.
Reduce heat to low and cook another two-three hours until meat is tender and slices easily.
Remove pork to a mixing bowl, reserving sauce. Shred with two forks until well separated into fine strands.
Add reserved sauce back to the pork and combine. Start with one cup of sauce then add one-half cup at a time until the sauce is absorbed and the pork is moist but not runny.
Serve on hamburger buns topped with a generous portion of coleslaw.
COLE SLAW
Here’s an easy and basic coleslaw recipe that’s more “mild than wild,” which you’d want for your pulled pork sandwich -– think of it as a condiment that won’t overpower the pork.
1 large carrot, chopped
1/4 cup chopped fresh parsley leaves
1/2 cabbage head
2/3 cup mayonnaise
1/2 teaspoon seasoning salt
1/2 teaspoon poppy seeds
1/2 teaspoon coarsely ground black pepper
1/2 tablespoon ground (dry) mustard
1 tablespoon white vinegar
Grate the carrot and cabbage on the large-hole side of a box grater and finely chop the parsley.
Toss the cabbage together with the carrots and parsley and set aside.
In a separate bowl, mix the dressing ingredients together and allow to stand for a few minutes.
Combine the dressing with the vegetables and toss. Chill for about an hour.[this post was last edited: 11/20/2015-03:03]
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North Carolina Pulled Pork with Vinegar BBQ Sauce
Here’s my “variation on a theme” of something I haven’t had in many years – North Carolina pulled pork sandwiches.
I added an ingredient that many diehard North Carolinian pulled-pork aficionados may frown upon: ketchup. I just wanted that little tomato-y zing in my sauce. Also, I used coconut palm sugar and agave syrup instead of brown sugar and honey as traditionally used.
Finally, I cooked it in the crock pot instead of outside in a BBQ smoker (a) because I don’t have one and (b) I really wouldn’t want to spend that much time.
For dessert, I served store-bought sugar-free pineapple pie topped with freshly made whipped cream.
Okay, here goes…!
THE PULLED PORK
1 (4- to 5-lb.) boneless pork shoulder roast
Olive oil
Salt
Fresh-cracked black pepper
THE VINEGAR BBQ SAUCE
3 cups cider vinegar
3/4 cup coconut palm sugar
1/3 cup ketchup
1/4 cup agave syrup
1/4 cup kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tsps Hickory Liquid Smoke
(Optional: Crushed red chili flakes to taste)
Get the crock pot going on HIGH setting.
Mix all the BBQ sauce ingredients together and set aside.
Trim excess fat from roast. Rub roast with 1 Tbsp. olive oil. Sprinkle with salt and pepper then cut in half long-ways.
Place the pork in the crock pot and pour the bbq sauce over and around it. Cover and cook on high setting for five hours.
Reduce heat to low and cook another two-three hours until meat is tender and slices easily.
Remove pork to a mixing bowl, reserving sauce. Shred with two forks until well separated into fine strands.
Add reserved sauce back to the pork and combine. Start with one cup of sauce then add one-half cup at a time until the sauce is absorbed and the pork is moist but not runny.
Serve on hamburger buns topped with a generous portion of coleslaw.
COLE SLAW
Here’s an easy and basic coleslaw recipe that’s more “mild than wild,” which you’d want for your pulled pork sandwich -– think of it as a condiment that won’t overpower the pork.
1 large carrot, chopped
1/4 cup chopped fresh parsley leaves
1/2 cabbage head
2/3 cup mayonnaise
1/2 teaspoon seasoning salt
1/2 teaspoon poppy seeds
1/2 teaspoon coarsely ground black pepper
1/2 tablespoon ground (dry) mustard
1 tablespoon white vinegar
Grate the carrot and cabbage on the large-hole side of a box grater and finely chop the parsley.
Toss the cabbage together with the carrots and parsley and set aside.
In a separate bowl, mix the dressing ingredients together and allow to stand for a few minutes.
Combine the dressing with the vegetables and toss. Chill for about an hour.[this post was last edited: 11/20/2015-03:03]
