Growing up in the south has made me appreciate all different types of BBQ. We don’t eat pork very often – but we love bacon and pulled pork BBQ.
Now, you need to understand that there are pretty major regional differences in barbecue. If you were to take a drive down I95 from North Carolina to Georgia/Florida – you could have 3 completely different culinary experiences. The bases range from tomato to mustard to vinegar. (this link explains them a little further).
While in college, we used to tailgate at a friend’s house. They were originally from NC and my first introduction to vinegar based barbecue. The boys used a special pre-mixed gallon jug of seasoning. I’ve looked for it for years to no avail.
About a year ago, I found this wonderful recipe on Martha Stewart’s website for pulled pork sandwiches. Its delicious.
We had some company over this weekend and the menu included this pork and (previously posted) garlic and onion mashed cauliflower. I didn’t manage to get any photos (I just couldn’t bring myself to bust out the camera and make everyone wait).
I did adapted a few ingredients to make it SCD legal. It’s easy to change the recipe for quantity as needed. I typically use a 4-5pound butt (1/2-1pound per person) and vary the spiciness for the crowd I’m feeding. Also, I prefer to slow cook it all day or overnight. It keeps for great leftovers too!
image from Martha Stewart
Everyone ate their pork on rolls with Sweet Baby Rays Sauce. Its so good and tender – I ate mine right out of the pan.
adapted from Martha Stewart
1/2-1 tsp cayenne pepper
1-2 tsp Coarse salt to taste
Ground pepper to taste
4-5 pounds boneless pork shoulder (Boston butt), cut into pieces
1 1/2C apple cider vinegar
4 garlic cloves, minced/crushed
Water to cover
8 soft sandwich rolls, split (optional)
Store-bought barbecue sauce, for serving (optional)
Preheat oven to 225 degrees.
Heat cider and honey in 5-quart Dutch oven on medium until just combined.
Add pork, garlic and spices.
Add water to cover meat.
Cook until tender and separates easily when pulled with a fork, 6 to 7 hours.
Transfer pork to a work surface, reserving pan juices.
With two forks, shred meat.
Transfer to a large bowl, and toss with pan juices to moisten
(you may not need all the juices).
-Here is where it helps to check the flavors and add more honey or salt/pepper as desired.
Pile pork on rolls, and top with barbecue sauce, if desired.