How To make North Carolina Barbeque
2 Pork picnic shoulder roasts
6 lb Each,
Bone in, rind removed 12 Cloves garlic -- peeled
3 c Cider vinegar
MOPPING SAUCE: The 12 garlic cloves that Cooked with the Pork 1 ts Coarse (kosher) salt
1/4 c Reserved pork-simmering
Liquid 3/4 ts Sugar
1 tb Cayenne
1/4 ts Freshly ground black pepper
3 1/2 c Cider vinegar
MIXING SAUCE: 1 1/2 c Reserved Mopping Sauce
1/4 c Reserved pork-simmering
Liquid 1/3 c Smoky-flavored barbecue
Sauce (not Too sweet) Salt Hot-pepper sauce for Seasoning at Table Place the roasts, the garlic, and the 3 cups of vinegar in a very large deep stockpot or flameproof casserole. (If necessary, divide the roasts, garlic, and vinegar evenly between 2 smaller pots.) Add water to cover by at least 2 inches and bring to a boil over high heat. Reduce the heat, partially cover, and simmer for 2-1/2 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. Meanwhile, prepare the Mopping Sauce. In a large bowl, mash the cooked garlic to a paste with the salt. Add 1/4 cup of the reserved pork-simmering liquid, the sugar, cayenne, pepper and 3-1/2 cups of vinegar and mix well. Remove 1-1/2 cups of the Mopping Sauce and set it aside to be used later in the Mixing Sauce. Use the remaining Mopping Sauce to baste the pork as it roasts. With a clean new dishmop or paintbrush, baste the roasts with Mopping Sauce and place them in a 350 degree oven. Immediately reduce the heat to 300 degrees. Cook for 2 hours, basting every 15 minutes and turning once or twice. Use all of the Mopping Sauce (but none of the reserved Mopping Sauce). 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. The pork roasts should be a little crusty on the outside and very tender and moist inside. Discard the bones and remove any fat. With a heavy large knife, chop/shred the lean pork fairly fine. Transfer to a large bowl and cover loosely to keep warm and moist. Proceed immediately to make the Mixing Sauce. Place the empty, unwashed roasting pan over very low heat and add 1/2 cup of the reserved Mopping Sauce. Scrape the pan to loosen caramelized juices and browned bits, stirring quickly and constantly so none of the flavorful liquid evaporates. Pour every last drop of this "essence of barbecue" back into the remaining reserved Mopping Sauce. Add the 1/4 cup of reserved pork-simmering liquid. Stir in the smoky-flavored barbecue sauce and season with salt to taste. This Mixing Sauce will mellow considerably as the barbecue "ripens." 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. (Chopped barbecue can be prepared in advance and refrigerated for up to 2 days, or frozen for up to 2 months.) Let return to room temperature before
reheating, covered, in a microwave oven or 300 degree conventional oven. Adjust the seasonings as necessary and serve hot. Cole slaw is traditional with chopped barbecue, and hot-pepper sauce is a must. Recipe By : From: D_swartz@gate.Net (Debbie Deneese -----
How To make North Carolina Barbeque's Videos
BBQ Sauce - South Carolina Style with Chef Rodney Scott
Did you know your BBQ Sauce preference says a lot about where you come from? If you call a place like South Carolina home, your taste in sauce can be a clue to your hometown. BBQ expert and award-winning Chef Rodney Scott helps break down the regions and flavors in this episode.
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Welcome to NOURISH with rocket scientist and whole hog barbecue pit master, Dr. Howard Conyers! Think of this show as food for your mind, body and soul.
Host and Co-Producer: Dr. Howard Conyers Writer and Co-Producer: Christina Melton
Director and Post Production Supervisor:
Donald DRay! Washington
Videographer: Bennie Robertson
Graphics: Ryan Golden
Original Music: Brass-a-holics from New Orleans, LA
The Michael Foster Project from Baton Rouge, LA
Produced by PBS Digital Studios and Louisiana Public Broadcasting
Made possible with funding from The Corporation for Public Broadcasting
How Pitmaster Sam Jones Makes the Most Famous Whole Hog Barbecue in North Carolina — Smoke Point
Carolina barbecue legend Sam Jones comes from a long legacy of cooking a whole hog, with his grandfather, father, and uncle all coming before him. At his no-frills restaurant, Sam Jones BBQ, he and his team preserve their tradition of cooking whole hog, chicken, turkey, and more.
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Credits:
Producer: Connor Reid
Directors: Connor Reid, Murilo Ferreira
Camera: Murilo Ferreira, Jay Simms
Editor: Howie Burbidge
Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Avery Dalal
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Eastern Carolina style chopped barbecue
Pork Shoulder
Sauce
2 1/2 tablespoons sugar
1 1/2 cup white distilled vinegar
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
21/2 tablespoons red crushed pepper
Bake roast 375 for 4 hours until done
Season roast with
Salt free seasoning blend
Salt free garlic herb seasoning
Chop when done put in frying pan on stove pour sauce over chopped pork cook for 20 minutes stirring occasionally!
Enjoy
Eastern Carolina Vinegar BBQ Sauce | North Carolina Vinegar Pepper Sauce Recipe | Weller Review
Welcome back to another episode of BBQ, Bourbon, & Blues. If it's your 1st time here we would like to welcome you. If your a returner thanks for visiting us again. If you like what we are doing then Subscribe, Comment, Like, and Share the channel.
Today on the show we are going to show you our recipe for a tasty sauce that you get in the Eastern Region of North Carolina and how to make it. This is a Vinegar based sauce is thin and packed full of flavor and extremely delicious. This Eastern Carolina Vinegar BBQ Sauce is wonderful on Pulled Pork and Ribs.
Also on this episode our Taste Master will give you guys a brief review of Weller Special Reserve Bourbon as well. So kick back and enjoy the show. The recipe for the sauce will be down below.
Recipe:
3 Cups Distilled Vinegar ( Or Apple Cider Vinegar)
4 Tbsp. Brown Sugar
2 Tbsp. Salt
2 Tsp. Hot Sauce (I used Louisiana but you your favorite. You can even go hotter if you like)
4-5 Tsp. Red Pepper Flakes (You can dice up a Habanero Pepper and add it if you want it spicy)
4 Tsp. Black Pepper
Whisk all of these ingredients together well and pour the mixture into an air tight Mason Jar. Let it sit and marry together for at least a day and up to a week (The longer it sits the better it gets) making sure to shake it up 2 or 3 times a day for the first few days. I usually shake mine up before I leave for work, when I get home from work, and before I go to bed. When you open it the smell will be excellent and the flavor even better especially on Pulled Pork or ribs.
Thank you for tuning in to another episode of Bbq, Bourbon, & Blues with the Word Brothers. We appreciate you checking us out. If you would like to contact us our contact information will be down below.
Email: WordBrosBbq@gmail.com
#WordBrosBbq #NashvilleBbq #Barbecue #BBQSauce #CarolinaBbqSauce #VinegarPepperSauce #EasternCarolinaBBQSauce #TeamMasterbuilt #TeamCharGriller #OutdoorCooking #CookingOutdoors #Smoking #FoodPorn #Recipe #EasyRecipes #SmokingMeat #SmokingBBQ #Saucy #HowTo #BuffaloTrace #WellerSpecialReserve #BuffaloTraceDistillery #WellerBourbon
Carolina Vinegar BBQ Sauce Recipe with Michael's Home Cooking
Here is my favorite Carolina Vinegar based Barbecue Sauce. It is pleasantly spicy and once used on your meat balances flavors nicely. Full recipe in description below video.
Ingredients:
1 cup apple cider vinegar
1/2 cup ketchup
2 Tablespoons brown sugar
2 Tablespoons hot sauce of your choice
1 Tablespoon chili powder (I used one that had no salt)
1 and 1/2 teaspoons kosher coarse salt (or 3/4 teaspoon table salt)
1 and 1/2 teaspoons red pepper flakes (I used mild Aleppo Flakes)
1 teaspoon black pepper
1/2 teaspoon dry mustard powder
1 Tablespoon Dijon Mustard
1 Tablespoon honey
Combine all ingredients and gently cook for 10 to 15 minutes.
Allow to cool before using. Day old sauce is slightly better, but not necessary. Keeps refrigerated for six weeks.
This makes a little over one cup of sauce.
You will love this and very easy to make a double batch.
Tasting the sauce itself is a bit spicy, but realize you are not going to eat just the sauce as it mellows wonderfully on your meats.
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Carolina Barbecue Sauce | Lexington Style | Ketchup Vinegar Based | Western North Carolina
Carolina Barbecue Sauce | Lexington Style | Ketchup Vinegar Based | Western North Carolina
We teach you how to make our very popular NC BBQ sauce. This is Western NC or what we call Lexington style. It has Apple Cider Vinegar and Ketchup as the main ingredients. Recipe is located at the end of the video.
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#barbecuesauce
#northcarolinabbq