Although we're Native Texans, we lived in eastern North Carolina for a couple of years before moving to Brazil. Prior to living in NC, the only BBQ I was familiar with was Texas-style: usually beef, say, ribs or brisket. Smokey, with a dry rub or seasoning. Tasty, and very specific to Texas.
*Aside, have you watched those BBQ cook-off shows? So cool to see the competitions between the regional food styles on parade, and how SECRET it all is!
Anyway....I realize I risk being tarred and feathered by my Texan cohorts, but I really loved North Carolina-style BBQ. Pulled pork, seasoned liberally with a tangy vinegar solution. Usually served topped with more sour/sweet fixin's like slaw or pickles.
Right thar wi' ya, Carolina.
a couple weeks ago with a crock-pot version of Carolina pulled pork, my cravings went into overdrive, and I went for it.
The original recipe is from
, but there's not exactly a wealth of gluten-free condiments and such in Brazil, so my version is....
Pulled Pork BBQ
3-4 pound boneless pork butt roast
2 medium onions, sliced
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon freshly ground pepper
3/4 cup apple cider vinegar
4 teaspoons Worcestershire sauce
1 teaspoon red pepper flakes
2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper (I barely used this - wanted my kids to eat it)
1/4 - 1/2 cup of your favorite BBQ sauce (I skipped the sauce, and it was fine)
Coleslaw (threw together my own non-recipe version)
Place sliced onions at the bottom of the crock pot stoneware insert.
Combine brown sugar, paprika, salt & pepper into a dry rub. Rub all over the roast. Place roast over the onions in the crock pot.
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne, whisking well to blend. Drizzle one half of vinegar mixture onto roast, reserving remaining vinegar mixture in the fridge.
Cover the crock pot and cook on Low for 10-12 hours. During the last half of cooking, drizzle on the remaining half of the vinegar mixture.
Remove pork and onions to a bowl to shred the pork with two forks. Pour on your favorite BBQ to taste. If you like a saucier/sloppier version, add the BBQ sauce, or put it out for anyone to self-serve.
Serve as sandwiches, with coleslaw and pickles as you like.
Good to Know:
- My kids actually ate it (sans veggies 'course)
- It was better on Day 2, after more serious marinating had happened
- I ate it for three days (and I'm kinda anti-leftovers)
- In other words...it was GOOD