Easy North Carolina Pulled Pork Recipe (Eastern Style)

Pulled pork is North Carolina’s traditional barbecue. Is
perhaps the oldest form of barbecue in the United States. The sauce
used in Eastern North Carolina style, pulled pork does not contain
Tomatoes. It is descended from the “English ketchup” used in
Colonial America: A spiced vinegar-based concoction. English
Ketchup was sometimes made with fish brine, and mushrooms were
sometimes it is also used, but not tomatoes. It is believed by some
that in the 1600s and 1700s tomatoes were thought to be
poisonous. Anyway, today we use vinegar and spices,
but there is no fish brine and no mushrooms, and no tomatoes yet! This is
an easy version (technically not a barbecue) that requires no smoking or grilling. Alone
use your stove and oven!

Ingredients:

1 roasted pork shoulder (about 4 pounds)

2 tbsp. canola oil

10 to 12 hamburger buns

rub (see below)

Sauce (see below)

For the massage:

2 tbsp. brown sugar

2 tbsp. peppers

2 tbsp. chilli powder

1 tablespoon. ground cumin

1 tablespoon. kosher salt

1 tablespoon. coarse ground black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon celery seeds

1/2 teaspoon Mace of earth

For the Sauce:

3/4 cup white vinegar

3/4 cup cider vinegar

1 tablespoon. brown sugar

1 tablespoon. Louisiana Red Hot Pepper Sauce

1 teaspoon ground red pepper

1 teaspoon Lawry’s® Seasoned Pepper (or black pepper)

1/2 teaspoon cayenne pepper

1/2 teaspoon kosher salt

Instructions:

In a bowl or container, mix all the ingredients for the rub.
Trim excess fat from meat. Rub the meat with a generous amount of
rub: be sure to rub in all the nooks and crannies. cover the
Rub off the rest and store (for a maximum of 6 weeks) in a cool, dry and
dark place. (Must have enough rub for at least one more
roast.) Wrap the meat in a double layer of aluminum foil and
Refrigerate for at least an hour. In a container with a lid, mix
all the sauce ingredients together. refrigerate at least
an hour for the flavors to meld. Place oven rack
center and preheat oven to 325 degrees F. In an ovenproof dish
pot or skillet, heat vegetable oil on stove over medium heat.
Add the meat and brown on all sides. Cover the meat well with
either a lid or aluminum foil. Put in the oven and bake for about 3
3 1/2 hours, or until meat flakes easily with fork.
Remove the meat from the oven and let it rest (covered) for 10 minutes.
Remove the sauce from the refrigerator. Combine the pan juices with the
sauce. Using a fork, shred meat into strips. stir the sauce
in the shredded meat. (Reheat meat a bit if needed.) serve in
the hamburger buns. Makes 10 to 12 servings.

Copyright © 2007 Lee Griffith. All rights reserved.