Quote of the week

If we were not intended to eat extraordinary food, we would not have been given such extraordinary senses of taste and smell.

Saturday, February 2, 2013

Carolina Style Pulled Pork

There are several different styles of pulled pork. I, myself, am a big fan of the Carolina style. I am a vinegar fan. I love the spicy tang of the vinegar mop over the sweet tomoato based barbeque pulled pork. But, everyone has their own preference. In order to please the masses, I will make a large batch of the Carolina style pork and then offer a couple of different barbeque sauces on the side. That way, everyone can make their own style. So this is a recipe for spicy Carolina pulled pork, cookeed in the crock pot.
This recipe serves roughly 10-12 pulled pork sandwiches

Things you'll need:

A large crock pot

1 5-6 plus pound Boston butt (bone in pork shoulder). You want these untrimmed (the thick layer of fat still attached)

Dry rub for pork:

3/8 cup brown Sugar
1/4 paprika (I prefer smoked Hungarian)
4 teaspoons sea salt
2 teaspoons fresh cracked pepper
2 teaspoons garlic powder
1 tablespoon chili powder

Combine ingredients and rub mixture on the pork butt. Wrap tightly in plastic wrap and refrigerator for at least 4 hours, but overnight is best.

Take pork out of the fridge and set out to return to room temperature (about an hour). While the pork is is hanging on the counter, gather -

1 cup red wine vinegar
1 cup apple cider vinegar
1/4 cup worcestershire sauce (you can use Bragg Amino Acids for a gluten free option)
4 teaspoons crushed red pepper flakes
4 teaspoons honey (I always try to use a local raw honey)
2 tablespoons spicy brown mustard
2 tablespoons garlic powder
1 teaspoon cayenne pepper
4 red onions, quarted
4 yellow onions, quartered

In a bowl, mix everything, but the onions, until combined.

Place quartered onions in bottom of crock.
Unwrap park and place on top of onions. Pour 3/4 of vinegar mix over the pork, reserving the rest to add to the shredded pork when done.

Turn crock pot on low, cover and cook for 7-8 hours (preferred) or high for 4-5 hours.

Remove pork and onions, place on large cutting board (there will be plenty of juice). Remove the layer of fat and set aside. Using two forks, pull and shred pork and chop onions. Take a small bit of fat (to your liking) and chop up and add to shredded meat nd onions. Through back into crock pot and mix well. Lower the temperature to warm on crock pot.

Serve with your favorite bun. We prefer kaiser rolls. Serve the extra vinegar sauce on the side, along with any barbeque sauce you like as well.

We suggest serving with coleslaw for a classic Carolina pulled pork sandwich.


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