Carolina Barbecued Pork
Posted: Wed Jun 02, 2010 5:56 pm
There is nothing I enjoy eating more than a good Carolina Barbecue Pork Sandwich! MMMMMMMMMM I'm getting hungry just thinking about them.
My wife found the recipe many years ago in a cookbook that came with a Crock Pot. Since then it's been a tradition to make this every Christmas and for my birthday. It doesn't quite fit into the category of "Barbecuing", like on a grill, but it is barbecue none the less.
Here's the ingredients:
The meat is a 4 to 6 pound boneless pork butt or shoulder roast
2 onions, quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon pepper
3/4 cup cider vinegar
4 teaspoons soy sauce
4 teaspoons Worcestershire sauce
1-1/2 teaspoons crushed red pepper flakes
1-1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne
a dash of hot pepper sauce
Place onions in Crock Pot.
Combine brown sugar, paprika, salt and pepper; rub the mix into the meat.
Place meat in Crock Pot on top of the onions.
Next . . .
Combine Vinegar, Worcestershire sauce, soy sauce, red pepper flakes, sugar, dry mustard, garlic salt and cayenne. Stir until mixed well. Drizzle about 1/3 of the vinegar mix over the meat. Cover and refrigerate the remaining vinegar mix.
Next . . .
Cover and cook on low for 8 to 10 hours (High 4 to 6 hours). In the last 1/2 hour of cooking, drizzle another 1/3 of the vinegar mix over the meat.
Last . . .
When meat is cooked, remove it and the onions and drain. Shred the meat and chop the onions.
Serve the meat and onions on large soft sandwich buns. Top with coleslaw if you like. Drizzle the remaining vinegar mix over the sandwiches.
Makes 10 to 12 servings.
My wife found the recipe many years ago in a cookbook that came with a Crock Pot. Since then it's been a tradition to make this every Christmas and for my birthday. It doesn't quite fit into the category of "Barbecuing", like on a grill, but it is barbecue none the less.
Here's the ingredients:
The meat is a 4 to 6 pound boneless pork butt or shoulder roast
2 onions, quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon pepper
3/4 cup cider vinegar
4 teaspoons soy sauce
4 teaspoons Worcestershire sauce
1-1/2 teaspoons crushed red pepper flakes
1-1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne
a dash of hot pepper sauce
Place onions in Crock Pot.
Combine brown sugar, paprika, salt and pepper; rub the mix into the meat.
Place meat in Crock Pot on top of the onions.
Next . . .
Combine Vinegar, Worcestershire sauce, soy sauce, red pepper flakes, sugar, dry mustard, garlic salt and cayenne. Stir until mixed well. Drizzle about 1/3 of the vinegar mix over the meat. Cover and refrigerate the remaining vinegar mix.
Next . . .
Cover and cook on low for 8 to 10 hours (High 4 to 6 hours). In the last 1/2 hour of cooking, drizzle another 1/3 of the vinegar mix over the meat.
Last . . .
When meat is cooked, remove it and the onions and drain. Shred the meat and chop the onions.
Serve the meat and onions on large soft sandwich buns. Top with coleslaw if you like. Drizzle the remaining vinegar mix over the sandwiches.
Makes 10 to 12 servings.