On the episode "Adam & Eve's Rib," the members
of Hillside Park Memorial Church compete in a Dallas Interfaith Barbecue
Invitational. The men's team, Braise the Lord, competes against the women's
team, Spicy Racks, and other teams, including one from a synagogue,
"although there is no way they can win a barbecue competition without
pork." Those writers from California did not conduct their research.
Everyone else knows that Texas barbecue is all about beef. It is North Carolina which believes that it is all about pork. Perhaps that's why the show was cancelled - gross negligence of the facts!
Beef or pork, love thy neighboring state's cooking. As we head into Memorial Day weekend, here is a NC BBQ
recipe that will allow you to have fun with family and friends and guarantee a
tasty meal for all (with minimal effort on the cook’s part - amen to that!). Come back on
Tuesday for coleslaw and Thursday for blackberry cobbler recipes.
RIP GCB
Ingredients:
1.
1 Pork butt
 |
| NC BBQ |
3.
2 T crushed red pepper
4.
½ T chopped fresh garlic
5.
½ T kosher salt
6.
1 T freshly ground black pepper
7.
1 T Texas Pete, optional
In a medium saucepan, combine the
vinegar, red pepper, garlic, and salt (and TX Pete) over high heat. Bring to a
boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and
then remove from the heat. Let cool then add the black pepper.
The meat can be cooked in the oven or in the crock pot/slow cooker. For oven: preheat the oven to 225 degrees. For crock pot: use the 8 hour setting.
Place the pork and the cooled apple cider vinegar sauce in a roasting pan or in the crock pot . Cook the pork in the oven for 6 to 8 hours or on the 8 hour setting for the crock pot or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side. Other sandwich toppings to consider include pickles, cole slaw, and raw sliced onions.
The meat can be cooked in the oven or in the crock pot/slow cooker. For oven: preheat the oven to 225 degrees. For crock pot: use the 8 hour setting.
Place the pork and the cooled apple cider vinegar sauce in a roasting pan or in the crock pot . Cook the pork in the oven for 6 to 8 hours or on the 8 hour setting for the crock pot or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side. Other sandwich toppings to consider include pickles, cole slaw, and raw sliced onions.
Thanks Susan B. for another winning recipe!
3 comments:
Do I add the sauce to the crockpot or add it in after?
Good point - I will clarify in the recipe too - - - place the pork and the apple cider vinegar sauce in the oven/crock pot to cook. After the pork is cooked and you have shredded it, add BBQ sauce to your liking.
Being a NC girl, I have to say, our bbq is the BEST :) Of course, I should clarify and say Eastern NC bbq is the best! A good barbecue sammie topped with vinegar based slaw....mmmmmm, mmm! And now I'm hungry....
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