Easy North Carolina Pulled Pork Recipe (Eastern Style)

Pulled pork is the traditional barbecue of North Carolina. It 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. E 'derived from the "English ketchup" used in
Colonial America: a vinegar-based concoction with spices. English
ketchup was sometimes made with salted fish, and fungi were
sometimes used - but not tomatoes. It was felt by some
in1600 and 1700, tomatoes were thought to be
toxic. In any case, today is used in the vinegar and spices;
but without any fish and mushrooms in brine - and still no tomatoes! This is
an easy version (technically not a barbecue) that requires no fancy smoke or grill. Net
Use your stove and oven!

Ingredients:

1 roast pork shoulder blade (about 4 kg.)

2 tbsp. canola oil

10-12 hamburger buns

Rub (see below)

Salsa (see below)

ToRub:

2 tbsp. brown sugar

2 tbsp. paprika

2 tbsp. chili powder

1 Tbsp. cumin

1 Tbsp. kosher salt

1 Tbsp. coarsely ground black pepper

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. celery seed

1 / 2 tsp. ground mace

For the sauce:

3 / 4 cup white vinegar

3 / 4 cup cider vinegar

1 Tbsp. brown sugar

1 Tbsp. Louisiana hot pepper sauce

1 tsp. crushed red pepper

1 tsp. Lawry's ® seasonedpepper (or black pepper)

1 / 2 tsp. cayenne pepper

1 / 2 tsp. 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 large
rub - make sure you rub it in every corner. Cover
remaining rub and keep (up to 6 weeks) in a cool place,
Dark Place. (You must have enough rub for at least one more
frying.) Wrap the meat in a double layeraluminum foil and
refrigerate at least an hour. In a container with a mix of cover
all the ingredients for the sauce together. The refrigerator at least
one hour so the flavors blend together. The grid position of the oven
the center and preheat the oven to 325 degrees C. In a heavy oven-proof
pot or saucepan, heat the vegetable oil on the stove over medium heat.
Add meat and brown on all sides. Cover the meat tightly with
or a lid or aluminum foil. Place in oven andCook for about 3
3 and 1 / 2 hours, or until the meat is easily shredded with a fork.
Remove the meat from the oven and leave (covered) 10 minutes.
Remove sauce from refrigerator. Combine the juice with the pan
sauce. With a fork, shred the meat into strings. Stir the sauce
in the torn flesh. (Heat a little 'meat if necessary.) Serve on
hamburger buns. For 10 to 12 servings.

Copyright © 2007 Lee Griffith. All rights reserved.

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