I mentioned last week that I’m doing free blog setups. Apparently lots of people want blogs, because the response was overwhelming. But ask those same people, “So what will the name of your blog be?” and suddenly you hear crickets chirping.
Okay, not really. But I do have some of the free setups left. I don’t know how much longer they’ll last, so go sign up for the free blog setup while you still can.
Weekend plans
I’ve got a monster pork shoulder sitting in the fridge, destined to be pulled pork. I want to go with a pepper and vinegar North Carolina version. Who’s got a good recipe for me? Leave recipes or link in a comment below.
Oh, and should I marinate it or not?
Book giveaway
A couple of weeks ago I gave away my review copy of Real Food for Mother and Baby
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
Subscribe to comments on this post
9 Comments
NC barbecue?! You are speaking my language. It’s all in the mop, buddy:) One of the nice things about NC vinegar-based sauces is that they contain very few ingredients, unlike tomato- and mustard-based sauces.
I like to use cider vinegar, pepper flake, some honey and lemon juice. The sauce should be very acidic–it nicely cuts all that unctuous lip-smacking goodness from the pork. As you say, “And that’s it!”
NC pig recipe
2 cup dark brown sugar
1 cup cider vinegar
2 teaspoons dill weed
2 tablespoons of Worcestershire sauce
1 clove garlic crushed fine in 1/2 teaspoon salt.
1/4 cup yellow mustard
1 cup trappey’s bull louisiana hot sauce http://mybrands.com/Product.aspx?pid=250
adds a slightly smoky flavor to the heat.
cook slow at low heat for 6 to 8 hours (crockpot is great for that) or use a cast iron dutch oven with a pit smouldering fire. Baste often.
When meat flakes with a fork its done. Flake in the juice then put on serving platter so the sauce is well permeated in the meat
In NC this is how many do NC BBQ’s. The pork is put in a large dutch oven etc and cooked in white vinegar, sugar and black peppercorns for hours on end. In fact that is what they brag about is that it’s not covered in a red BBQ sauce. The vinegar should completely cover the pork. It is the best!!! That is what a true NC BBQ is.
I’ve cooked pork shoulder often for pulled pork, but I have a home model of a commercial smoker from Cookshack. I use with great success their recipe. You can find it and excellent tips & techniques at http://cookshack.publishpath.com/pork-butt-101
Quote: “it’s done when it’s done!”
I just realized I forgot to ask, should I marinate it?
BRINE. Brine the pork. Always, always brine the pork.*
*Brought to you by FruHubs, who makes the best pulled pork in all the land.
So, uhh … not that I don’t appreciate the tip and all … but it’s already in the oven. Maybe I should ask for suggestions early enough to actually follow them next time.
Really nervous, by the way, that I way overdid the black pepper. [fingers crossed]
I grew up in the Church of Lexington, NC BBQ. Now that I live closer to you than there, I use Jeff Smith’s Pride of Deer Camp sauce for everything BBQ related. http://homecooking.about.com/od/condimentrecipes/r/blsauce48.htm
Store it like moonshine in a huge jug in the pantry, make some syrupy sweet tea and enjoy your weekend!
“Store it like moonshine… ” Sure, because I know all about storing moonshine.