Pork BBQ; Carolina Style
This week I did something that I have never done outside of one of my restaurants; I made a slow roasted pork BBQ at home.
In the southeastern USA Barbecue (or BBQ as I like to say) is a noun. If you are invited to someone's home in the south for barbecue, it will be some form of pork, slow-roasted or smoked, and served fork-shredded with several sauces on the side from which you can choose. Usually there are some burger buns, and cabbage slaw offered as well so that you can make a barbecue sandwich: The slaw is a MUST on the traditional sandwich. The condiments are of some dispute between the Carolina. In North Carolina the population likes a thin vinegar based sauce, while in South Carolina people like a mustard based sauce. Some people do like the thick tomato and molasses type of barbecue sauce, but I think Carolinians call those people "Yankees"!!!
I made both sauces for my barbecue yesterday, as I love the vinegar based sauce-having spent many years in Hickory, NC-and the Hubby loves the mustard one. Please note that this is a very hands-on two day process, so allow yourself some free time for this one. And don't send me emails about how cooking on the grill, or open flame, or using the smoker is best. This is just one recipe that can be used year-round, no matter the weather; which is why I use it...Here is the recipe:
Chef Julie's Porkalicious BBQ
4 Lb. bone-in shoulder roast (you can use boneless if you prefer)
1/4 cup kosher salt
1/4 cup granulated sugar
1 Tbs. freshly ground black pepper
Mix the salt, sugar, and pepper together. Completely encrust the pork with the salt mix. Wrap tightly in plastic wrap and allow to rest 12-24 hours in the fridge.
Preheat the oven to 275F (250F for convection). Remove the roast from the plastic wrap and place is a roasting pan.
Cook 7-8 hours, basting the pork with its own juices every 20 minutes after 4 hours time.
Allow the roast to rest for 30-45 minutes on the counter, remove the bone (it will pop right out with no resistance if the roast is cooked properly).
Shred the meat with two forks and place in a bowl or on a serving platter.
You can reheat it in the oven or the microwave if you like. Serve with Cabbage slaw and barbecue sauces.
Mustard-based sauce
3/4 cup yellow mustard
1/2 cup honey
1/4 cup red wine or cider vinegar
1/4 cup ketchup
2 Tbs. brown sugar (optional)
1 Tsp. hot sauce (I like Frank's Original)
Mix, chill, and serve.
Vinegar-based sauce
1 cup red wine or cider vinegar
1/2 cup brown sugar
2 Tbs. ketchup
1 tsp. cayanne or red pepper flakes
1 tps. freshly ground black pepper
1 Tbs. salt
Bring everything to a boil in a small sauce pan. Chill and serve.
In the southeastern USA Barbecue (or BBQ as I like to say) is a noun. If you are invited to someone's home in the south for barbecue, it will be some form of pork, slow-roasted or smoked, and served fork-shredded with several sauces on the side from which you can choose. Usually there are some burger buns, and cabbage slaw offered as well so that you can make a barbecue sandwich: The slaw is a MUST on the traditional sandwich. The condiments are of some dispute between the Carolina. In North Carolina the population likes a thin vinegar based sauce, while in South Carolina people like a mustard based sauce. Some people do like the thick tomato and molasses type of barbecue sauce, but I think Carolinians call those people "Yankees"!!!
I made both sauces for my barbecue yesterday, as I love the vinegar based sauce-having spent many years in Hickory, NC-and the Hubby loves the mustard one. Please note that this is a very hands-on two day process, so allow yourself some free time for this one. And don't send me emails about how cooking on the grill, or open flame, or using the smoker is best. This is just one recipe that can be used year-round, no matter the weather; which is why I use it...Here is the recipe:
Chef Julie's Porkalicious BBQ
4 Lb. bone-in shoulder roast (you can use boneless if you prefer)
1/4 cup kosher salt
1/4 cup granulated sugar
1 Tbs. freshly ground black pepper
Mix the salt, sugar, and pepper together. Completely encrust the pork with the salt mix. Wrap tightly in plastic wrap and allow to rest 12-24 hours in the fridge.
Preheat the oven to 275F (250F for convection). Remove the roast from the plastic wrap and place is a roasting pan.
Cook 7-8 hours, basting the pork with its own juices every 20 minutes after 4 hours time.
Shred the meat with two forks and place in a bowl or on a serving platter.
You can reheat it in the oven or the microwave if you like. Serve with Cabbage slaw and barbecue sauces.
3/4 cup yellow mustard
1/2 cup honey
1/4 cup red wine or cider vinegar
1/4 cup ketchup
2 Tbs. brown sugar (optional)
1 Tsp. hot sauce (I like Frank's Original)
Mix, chill, and serve.
1 cup red wine or cider vinegar
1/2 cup brown sugar
2 Tbs. ketchup
1 tsp. cayanne or red pepper flakes
1 tps. freshly ground black pepper
1 Tbs. salt
Bring everything to a boil in a small sauce pan. Chill and serve.
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