Eastern North Carolina style pulled pork BBQ
Eastern NC style BBQ is flavored with vinegar and red pepper. This recipe uses a crockpot and smoker. Before you label me a heretic for using the crockpot, try it!
Incredients - 3 to 4 pounds of de-boned, trimmed pork butt
1 tsp hot sauce of choice
1 tsp Worcestershire sauce
1 tbsp red pepper flakes
1 tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp salt
1 tsp pepper
1 cup vinegar
Mince onion, and mix remaining ingredients in a bowl. Place the pork in the crockpot, add onion and ingredients and barely cover the meat with vinegar. Cook on low for 8 hours. Remove the meat and discard the liquid. Pull the meat apart with 2 forks. Place the meat on a baking sheet. Put in the smoker at low temp (less than 180 F) for 30 minutes, stirring every 5 to 10 minutes.
Sauce - in a small pan, heat 1/3 cup vinegar, 1/4 tsp red pepper flakes, 1/4 tsp hot sauce (more if you like it hot!), 1/2 tsp brown sugar. Heat until mixed.
Toast a hamburger bun, put BBQ on it, add a thin layer of Cole slaw to the top of the meat and chow down!
Why The Best Southern Barbecue Takes Weeks To Make — Southern Foodways Alliance
Rodney Scott cooked his first whole pig at 11 years old, sealing his fate to become a barbecue pit master. Today, he runs the pit his parents — Roosevelt and Ella — opened in a converted garage in 1972: Scott's BBQ, in Hemingway, South Carolina. Watch the video above from the Southern Foodways Alliance to learn more.
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Pulled Pork Recipe | Carolina Style Pulled Pork
Today I show you How To Make Carolina Style Pulled Pork with a Carolina Style vinegar based finishing sauce, Mustard sauce and Red Slaw.
Get your favorite bun of choice, out a good heaping of pulled pork on it, next cover the meat with the vinegar based sauce or mustard sauce. Finish it off with a nice portion of the red slaw and enjoy!!!
Vinegar sauce:
2 cups Apple cider vinegar
1 cup water (optional)
1/4 cup ketchup
1/4 cup brown or white sugar
1 tbs kosher salt
1 tbs black pepper
1 tbs red pepper flakes (optional)
Mix ingredients together over medium heat and let come to a boil. Simmer for 15 min then take off heat to cool. Place in mason jar or squirt bottle and refrigerate for 2-24 hrs.
Mustard sauce:
1 c yellow mustard
1/2 c Apple cider vinegar
1/2 c brown sugar or white
1/4 c ketchup
1 tbs worchestershire sauce
1 1/2 tbs butter
1 tbs garlic and onion powder
1 tbs black pepper and smoked hickory salt
1/2 c water
Hot sauce (optional)
Mix ingredients together in a medium pot over medium heat. Bring to a slight boil then simmer 15-20 min. Let cool the place in mason jar or squirt bottle, refrigerate 2-24 hours then serve
Red slaw:
1 head of cabbage finely chopped
1 c ketchup
1/3 cup Apple cider vinegar
1/3 cup sugar
1 tbs salt
1tbs Black pepper
Hot sauce (optional)
Mix ingredients together in a large bowl and adjust for desired taste. Cover with plastic wrap and chill 2-24 hrs.
JB’s pork butt and Rib rub:
Kosher salt
Black pepper
Paprika
Chili powder
Onion powder
Garlic powder
Cumin
Coriander
Mustard powder
Brown sugar
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#MustardSauce #VinegarSauce #RedSlaw #pulledpork #carolinapulledpork
The Best Carolina Pulled Pork Recipe | Killer Hogs | AMAZING BARK!
Once you make pulled pork this way, there is no turning back. This will be the best Carolina pulled pork recipe you'll ever make. The bark is extremely flavorful. The inside, extremely moist! Ive laid this out step by step.
Enjoy this Carolina Pulled Pork Recipe.
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Pick up a BBQ Mop...
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Ingredient list-
Get yourself a Pork Butt or Pork Shoulder-
Killer Hogs Vinegar Sauce
Killer Hogs The BBQ Rub or your favorite rub!
Just follow along-
250f on the pit-
4 Hours in you should be at around 160f.
Start your mopping-
Enjoy and I appreciate you watching-
Tommy
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This helps support the channel and allows us to continue to make videos like this. Thank you for your support.
No Wrap Pulled Pork Recipe - Carolina BBQ VS Texas Pulled Pork - Part 2
Thank you for watching my no wrap pulled pork recipe. Who doesn't love pulled pork, especilly Caroline BBQ? On my first video where I compared Texas pulled pork with Carolina bbq, I didn't feel I represented Carolina bbq correctly. I spoke to one of my subscribers (David) that's from North Carolina and read lots of comments on what makes Carolina bbq so I felt I did a much better job representing Carolina on this video.
Thanks for watching
Smokin Joe
SPG MIX RATIO
3 CUPS COURSE BLACK PEPPER
1 1/3 CUPS KOSHER SALT
1/3 CUP GRANULATED GARLIC
1/3 CUP PAPRIKA
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North Carolina Vinegar BBQ Sauce Recipe | Ray Mack's Kitchen and Grill
We know our BBQ in the SOUTH, This is a Eastern N.C. Style BBQ Sauce...This recipe is so easy to make, NO COOKING REQUIRED. This BBQ sauce is good for fatty cuts of meat like brisket or pulled pork, and you can use it as a basing sauce as well.
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North Carolina Vinegar BBQ Sauce Recipe
Ingredients:
1 cup distilled white vinegar
1 cup apple cider vinegar
3 tablespoons hot sauce
1/4 cup brown sugar
2-3 tablespoons black pepper
2-3 tablespoons salt
2 tablespoons red pepper flakes
Directions:
mix all of the ingredients into a large bowl, add to a jar or a container with a top. Place in the fridge for 2 days so the flavors can combine well.
THIS IS A BONUS RECIPE, PLEASE GIVE IT A TRY.
Louisiana Cajun Style Shrimp and Grits
Ingredients:
Grits Recipe:
•(2) 3/4 cup yellow Stone Ground Grits only, (no INSTANT GRITS)
•6 cups water
•2 tablespoons unsalted butter
•1 teaspoon salt
•1 teaspoon black pepper
Direction:
1. Add your grits, water, salt and pepper to a large sauce pan, let your Grits come to a boil, reduce your to low heat, cook for 20 to 25 minutes steering constantly.
Shrimp Recipe:
Ingredients:
•1 lb. Med. Shrimp (20-30 count)
•Olive oil
•Smoked andouille sausage (pork or beef)
•1 green bell pepper (sliced)
•1 large onion (sliced)
•2 stalks of celery (sliced)
•Blackening seasoning
•Weber Garlic Jalapeno seasoning
•1 LG. Container chicken broth
•roasted garlic & red bell pepper seasoning (you can find this @ Ross Department store)
•garlic & onion seasoning (you can find this @ Ross Department store)
•onion powder
•Garlic (Jar is fine)
•1 teaspoon Cajun seasoning
•Diced jalapeno peppers
•Black pepper
•Knorr's chicken flavoring
•3 tablespoons cooked ROUX
•2 tablespoons unsalted butter
•CHOPPED FRESH PARSLEY
Direction:
1. Heat your cast iron deep pot to high heat, add olive oil, smoke sausages. Your sausages are ready when browned...remove from the skillet, set aside.
2. Add your onions, green bell peppers, celery to your pot, cook for 7-8 minutes and remove from the pot.
3. Add more olive oil to the pot, add shrimp, turn the heat down to LOW, SEASONING your shrimp with Blackened Seasoning, garlic Jalapeno seasoning cook for 1 minute...if it's still raw that FINE, Remove from the pot.
4. ADD 1/2 Container chicken broth to the pot, along with the THE OTHER SEASONING LISTED ABOVE. mix everything WELL.
5. Add sausages, veggies to the pot with the rest of the chicken broth, add unsalted butter. Bring your pot to a boil to reduce the liquid by half.
Turn your stove OFF, add SHRIMPS to the pot...serve over Grits and ENJOY!!!
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Yummy Seasoning (Yummy Blackened Seasoning)
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Spain's Spices
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use the PROMO CODE (LoveRayMack)
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