TentHunter
Moderator
This ones for you Art!
When I lived in North Carolina, I learned to love Eastern Carolina style Pulled Pork. What makes it different is the vinegar based sauce - NO TOMATO! I remember the first time I had it, being raised in Ohio, I didn't know what to expect and wasn't too sure I liked what I was tasting. But once that bug bit me there was no more denying that moist, succulent, smoky, vinegary meat piled on a bun with slaw and headed straight for my mouth.
Here some I did a few weeks ago. I Started with a Pork shoulder, coated with some mustard & rub and onto the smoker. For Carolina Pulled pork its Hickory smoke all the way baby!
While it smoked I mixed up the vinegar based BBQ sauce using Cider Vinegar, a little brown sugar a little rub mix & a healthy dose of Red Pepper Flakes. I mixed some of the sauce with some beer for a braising liquid and reserved the rest to go on the pork after it was pulled.
It braised until tender then was put back on the hot smoker to develope the bark. I saved the braising juices to be used later - no way was I gonna waste all that good smoky flavor!
Once a nice bark formed I strapped on my big black BBQ gloves, pulled the pork Chris Lilly style mixed in some of the braising liquid and the reserved Vinegar BBQ Sauce. Here's the result.
We ate it North Carolina style: on regular white buns topped with some slaw and a good splash of Red Pepper Hot sauce. Yummy!
Now Art's from closer to the western part of NC (which is absolutley gorgeous), the further west in NC you go, you start seeing a little tomato mixed in with the sauce, so he may not make it quite this way.
Either way... now I'm hungry!
When I lived in North Carolina, I learned to love Eastern Carolina style Pulled Pork. What makes it different is the vinegar based sauce - NO TOMATO! I remember the first time I had it, being raised in Ohio, I didn't know what to expect and wasn't too sure I liked what I was tasting. But once that bug bit me there was no more denying that moist, succulent, smoky, vinegary meat piled on a bun with slaw and headed straight for my mouth.
Here some I did a few weeks ago. I Started with a Pork shoulder, coated with some mustard & rub and onto the smoker. For Carolina Pulled pork its Hickory smoke all the way baby!
While it smoked I mixed up the vinegar based BBQ sauce using Cider Vinegar, a little brown sugar a little rub mix & a healthy dose of Red Pepper Flakes. I mixed some of the sauce with some beer for a braising liquid and reserved the rest to go on the pork after it was pulled.
It braised until tender then was put back on the hot smoker to develope the bark. I saved the braising juices to be used later - no way was I gonna waste all that good smoky flavor!
Once a nice bark formed I strapped on my big black BBQ gloves, pulled the pork Chris Lilly style mixed in some of the braising liquid and the reserved Vinegar BBQ Sauce. Here's the result.
We ate it North Carolina style: on regular white buns topped with some slaw and a good splash of Red Pepper Hot sauce. Yummy!
Now Art's from closer to the western part of NC (which is absolutley gorgeous), the further west in NC you go, you start seeing a little tomato mixed in with the sauce, so he may not make it quite this way.
Either way... now I'm hungry!
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