tNC has two methods of cooking pork in the state and I will explain both of them as even the home of pulled pork cannot agree which is best. Western style uses pork whole pork butts about 10lbs each. Eastern uses whole hogs around 150-175lbs.
Since I live I live in Western Carolina lets start there. Lexington, NC is the center of this style of BBQ. They use wood coals under the grills of there pits and may have 40-60 butts going at a time. The drippings drip down and create steam and bath the butts. They are cooked to around 200.
So we have to create something similar so I have come up with a water pan under the pork butt.
Next we need a sauce for after the meat is pulled. You don't want to be washing off the rub you put on it, do you.
1/4 cup butte
1/4 cup finely chopped onions
31/2 cups cider vinegar You can use white if you like a sharper bite
3/4 cup ketchup add more or less to taste
1 cup packed brown sugar again more or less to taste
1 tsp Worcestershire sauce
1/4-1 tsp cayenne powder
Melt the butter and sauté until the onions till transparent then add the rest of ingredients and bring to boil and reduce slightly.
Now the rub, pork takes to sweet rub so there is plenty of brown sugar in this one.
3 T course black pepper
3 T dark bark brown sugar I now use Demara
3 T good paprika
2 T salt
1 t cayenne
Now the coleslaw that goes on top is controversial. Most Western Carolina slaw is made with vinegar, some of the sauce, a little bit of sugar and salt and as a binder a small amount of mayonnaise. I know some of you will pooh, pooh this but that is the way it is done.
So here it is:
12 cups shredded cabbage
6 T cider vinegar
6 T Barbeque Sauce
3 T sugar adjust to your taste
1/2 cup mayonnaise as binder
Mix last 4 ingredients in large bowl and mix. Then add cabbage and mix. Season with salt and pepper to taste. Chill up to a day.
Usa good sandwich bun everyone in Lexington has there favorites. Some brown them some don't.
So the pork is cool enough to cool. The butts are taken to the kitchen and pulled or put in a warmer. At about 160 some use there hands some use claws. As it is pulled it is squirted with the sauce lightly to keep it just moist not wet. You don't want to see moisture on it.
Putting it on the bun you go 1/3 to 1/2 pound pulled pork, some coleslaw and the top bun. At the tables there will 3 varieties of the sauce, the mild you use, a medium and a hot. There may also be a habanero as it goes well with pork.
Well that is it for tonight will continue tomorrow on Eastern Carolina pork.
Since I live I live in Western Carolina lets start there. Lexington, NC is the center of this style of BBQ. They use wood coals under the grills of there pits and may have 40-60 butts going at a time. The drippings drip down and create steam and bath the butts. They are cooked to around 200.
So we have to create something similar so I have come up with a water pan under the pork butt.
Next we need a sauce for after the meat is pulled. You don't want to be washing off the rub you put on it, do you.
1/4 cup butte
1/4 cup finely chopped onions
31/2 cups cider vinegar You can use white if you like a sharper bite
3/4 cup ketchup add more or less to taste
1 cup packed brown sugar again more or less to taste
1 tsp Worcestershire sauce
1/4-1 tsp cayenne powder
Melt the butter and sauté until the onions till transparent then add the rest of ingredients and bring to boil and reduce slightly.
Now the rub, pork takes to sweet rub so there is plenty of brown sugar in this one.
3 T course black pepper
3 T dark bark brown sugar I now use Demara
3 T good paprika
2 T salt
1 t cayenne
Now the coleslaw that goes on top is controversial. Most Western Carolina slaw is made with vinegar, some of the sauce, a little bit of sugar and salt and as a binder a small amount of mayonnaise. I know some of you will pooh, pooh this but that is the way it is done.
So here it is:
12 cups shredded cabbage
6 T cider vinegar
6 T Barbeque Sauce
3 T sugar adjust to your taste
1/2 cup mayonnaise as binder
Mix last 4 ingredients in large bowl and mix. Then add cabbage and mix. Season with salt and pepper to taste. Chill up to a day.
Usa good sandwich bun everyone in Lexington has there favorites. Some brown them some don't.
So the pork is cool enough to cool. The butts are taken to the kitchen and pulled or put in a warmer. At about 160 some use there hands some use claws. As it is pulled it is squirted with the sauce lightly to keep it just moist not wet. You don't want to see moisture on it.
Putting it on the bun you go 1/3 to 1/2 pound pulled pork, some coleslaw and the top bun. At the tables there will 3 varieties of the sauce, the mild you use, a medium and a hot. There may also be a habanero as it goes well with pork.
Well that is it for tonight will continue tomorrow on Eastern Carolina pork.
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