This authentic North Carolina-style barbecue features pork shoulder slow-simmered with garlic and cider vinegar, then roasted to develop a crusty exterior. The meat is chopped fine and tossed in a “mixing sauce” made from the reserved mopping sauce, pan drippings, and a touch of smoky barbecue sauce. The result is a tangy, savory, and slightly spicy pulled pork that is deeply flavorful and incredibly tender. Perfect for weekend gatherings, potlucks, or a hearty family dinner, this dish relies on simple ingredients and time to build complex flavors.
North Carolina Barbeque
Description
This authentic North Carolina-style barbecue features pork shoulder slow-simmered with garlic and cider vinegar, then roasted to develop a crusty exterior. The meat is chopped fine and tossed in a "mixing sauce" made from the reserved mopping sauce, pan drippings, and a touch of smoky barbecue sauce. The result is a tangy, savory, and slightly spicy pulled pork that is deeply flavorful and incredibly tender. Perfect for weekend gatherings, potlucks, or a hearty family dinner, this dish relies on simple ingredients and time to build complex flavors.Directions
-
Place the pork roasts, garlic, and cider vinegar in a very large deep stockpot or flameproof casserole.
-
Add water to cover the meat by at least 2 inches and bring to a boil over high heat.
-
Reduce the heat, partially cover, and simmer for 2.5 hours, adding boiling water as needed to keep the meat covered.
-
Remove the roasts from the pot, reserving the cooked garlic cloves and 1/2 cup of the pork-simmering liquid.
-
Place the roasts on a rack in a large roasting pan.
-
Preheat the oven to 350 degrees F (177°C).
-
In a large bowl, mash the reserved cooked garlic to a paste with coarse salt.
-
Add reserved pork-simmering liquid, sugar, cayenne, black pepper, and cider vinegar to the garlic paste. Mix well to create the Mopping Sauce.
-
Remove 1.5 cups of the Mopping Sauce and set it aside for later use in the Mixing Sauce.
-
Baste the roasts generously with the remaining Mopping Sauce using a clean brush or dishmop.
-
Place the roasting pan in the 350 degree oven and immediately reduce the heat to 300 degrees F (149°C).
-
Cook for 2 hours, basting every 15 minutes and turning once or twice, until all Mopping Sauce is used.
-
Remove the pork from the oven and transfer to a large chopping board.
-
Spoon or pour all fat out of the roasting pan and set the pan aside. Do not wash it.
-
Discard the bones and remove any excess fat from the pork.
-
With a heavy large knife, chop or shred the lean pork fairly fine.
-
Transfer the chopped pork to a large bowl and cover loosely to keep warm and moist.
-
Place the unwashed roasting pan over very low heat and add reserved Mopping Sauce.
-
Scrape the pan to loosen caramelized juices and browned bits, stirring quickly and constantly so none of the liquid evaporates.
-
Pour this mixture back into the remaining reserved Mopping Sauce.
-
Add reserved pork-simmering liquid and smoky-flavored barbecue sauce to the sauce. Season with salt to taste.
-
Add half the Mixing Sauce to the chopped pork and mix well.
-
Gradually blend in the remaining Mixing Sauce.
-
Let cool, cover tightly, and refrigerate for at least 12 hours to let the flavor develop.
-
Let return to room temperature before reheating, covered, in a microwave oven or 300 degree conventional oven.
-
Adjust seasonings as necessary and serve hot.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 121.0kcal
- % Daily Value *
- Total Fat 7.0g11%
- Saturated Fat 2.5g13%
- Cholesterol 40.0mg14%
- Sodium 31.0mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 13.5g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
north carolina, barbecue, bbq, pork shoulder, vinegar sauce, pulled pork, simmered pork, garlic, cider vinegar, smoky, spicy, tangy, slow cooked, traditional, southern cuisine, potluck, family style, chopped pork, mopping sauce, mixing sauce
