How To make North Carolina Chopped Barbecued Pork
1 1/2 lb Pork shoulder roast
1/2 ts Salt
1/2 ts Celery seed
1/16 ts Cinnamon, ground
3/16 c Vinegar, cider
1/4 c Catsup
1/4 ts Chili powder
1/4 ts Nutmeg, ground
1/4 ts Sugar
1/2 c Water
Vinegar, cider; to taste Sauce, Tabasco; to taste Brown roast in a small amount of fat and place in a Dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325^ oven, 40 minutes to the pound, until done, basting occasionally with drippings. Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pieces. Season to taste with additional vinegar and hot sauce. Serve hot with coleslaw and corn bread. Sylvia's comments: I found some stew pork marked WAY down, bought several packages ($.99/lb!) and stuck them in the freezer. Then I put all the ingredients, including the still-frozen pork, in the crockpot this morning. Tonight it was done, I just mashed up the meat with a fork and knife and served it over rice. The vinegar produces a very interesting taste. However, it came out kind of soupy; next time I'll leave out the water and increase the catsup. This is the most popular barbecue dish in North Carolina, and, as far as we know, it is indigenous to that state. FROM: Spoonbread and Strawberry Wine Apple's comments: I made this for supper tonight and it is GOOD! :) Posted on GEnie Food & Wine RT Apr 22, 1993 by J.APPLEBURY [AppleDebbie] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
How To make North Carolina Chopped Barbecued Pork's Videos
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
HOW TO MAKE BBQ PULLED PORK IN INSTANT POT!
HOW TO MAKE BBQ PULLED PORK IN INSTANT POT! ~ In this video I will be showing you how to make Bbq Pulled Pork Sandwich. I hope you enjoy the video this how to/cooking video :) Please share, like, comment, and subscribe. Thank you for all of your support!
Items used in video ~
Glass Bowls:
Kitchen Utensils Set:
Measuring Cups:
Measuring Spoons/Cups:
Instant Pot:
Ingredients:
Brioche Buns
3-4 lbs Pork Shoulder
3 Tbsp Light Brown Sugar
2 Tsp Chili Powder
1 Tsp Cumin
2 Tsp Salt
1 Tsp Pepper
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Ground Mustard
1 Tsp Dried Oregano
1 Tsp Paprika
1/4 Tsp Cayenne Pepper
2 Tbsp Olive Oil
2 Cups Barbecue Sauce (Divided)
1 1/4 Cup Chicken Broth
1/3 Cup Apple Cider Vinegar
1 Tbsp Worcestershire Sauce
1 Tsp Liquid Smoke
Coleslaw:
16 oz Coleslaw Mix
1 Cup Mayo
3 Tbsp Sugar
1 Tbsp Lemon Juice
2 Tbsp Vinegar
2 Tbsp Dijon Mustard
1/2 Tsp Onion Powder
1/2 Tsp Pepper
3/4 Tsp Salt
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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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North Carolina style vinegar sauce. great bbq sauce for pulled pork, chicken.
3 cups apple cider vinegar
3/4 cup sugar
1/4 cup brown sugar
1/3 cup ketchup
1/4 cup raw honey
1/4 cup kosher salt
1-2 TBS red pepper flakes
1 1/2 tsp coarse black pepper
1 tsp dried minced garlic
1 tsp onion powder
bring all ingredients to a simmer for 3-5 minutes. remove from heat. let cool. serve over pulled pork or chicken.
Pulled Pork w/ Carolina Style Vinegar Sauce on the Slow and Sear Kamado | How to make Pulled Pork
Pulled Pork with North Carolina Style Sauce
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Find more info on the Slow 'N Sear here:
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Slow 'N Sear Kamado - Pulled Pork
Ingredients:
- Pork Butt
- Course Kosher Salt (for dry brine)
- Rocky's Run
- Olive Oil
For the North Carolina Style Sauce:
Visit for full sauce recipe and details!
Pork Butt Preparation and Dry Brine:
Unpackage and rinse the pork butt. Remove all or most of the fat cap from the bottom. Remove any hard pieces of fat. Cover entire pork butt with kosher salt and place on rack in fridge for 24-48 hours uncovered. When ready to cook, season generously with Rocky's Rub.
The Cook:
Setup your Slow 'N Sear Kamado for a low temp cook 225-250F. Cook at this temperature until you develop a good bark (your preference). Once you achieve the bark you like, wrap in a double layer of foil and increase the Kamado temperature to 275F. Continue cooking until the pork butt reaches 200-205F internal temperature. Remove from cooker and place in cooler wrapped in towels for 2 hours. Remove, unwrap, shred and enjoy with or without your sauce!
ENJOY!
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Carolina BBQ Picnic Shoulder
Carolina BBQ Picnic Shoulder
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BBQ Rub recipe:
1/4 cup dark brown sugar
1/2 tablespoon coarse sea salt
1/2 tablespoon MSG
2 teaspoons cracked black pepper
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground mustard powder
1 teaspoon cayenne pepper powder
1 teaspoon red pepper flakes
Carolina Mop Sauce
50/50 Texas Pete and white distilled vinegar
BBQ rub to taste (recipe above)
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