Photo: Eastern North Carolina Barbecue Recipe
Ingredients
- 1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder)
- Kosher salt
- Barbecue Sauce, recipe follows
- Special Equipment: hickory, oak, and/or maple wood chunks or chips; smoker
Directions
Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.
Preheat the oven to 225 degrees F.
Cook the pork for 6 to 8 hours 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.
2 cups apple cider vinegar
2 tablespoons crushed red pepper
1/2 tablespoon chopped fresh garlic
1/2 tablespoon kosher salt
1 tablespoon freshly ground black pepper
In a medium saucepan, combine the vinegar, red pepper, garlic, and salt 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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 8 reviews
By kbknowles
on June 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wow! Closest recipe I've found to what I grew up eating in Eastern North Carolina. We like to use pork tenderlions and a slow cooker. When the meat is finished cooking add the sauce. I did add a little brown sugar and a dash of liquid smoke. The finishing touch is cole slaw with a few dashes of texas pete on a hamburger bun. Delicious"
By evecantral_12582310
Tallahassee, 48
on January 31, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I browned a pork tenderloin on the grill, then transferred it to a crock pot with this sauce. Six hour later..,. yummmm. Coleslaw, roasted potato salad and I am in N.C. heaven down here where there's way too much sugar associated with the pig!
By jsprenkel
Raleigh, NC
on March 20, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipe! Just like I like it. I agree about adding hot sauce and serving it with coleslaw on a hamburger bun! Woo-hoo!
if you do not have a smoker i reccommend using a slow cooker and adding a little nit of liquid smoke. It will do, although smoking is really the only way...
Read all 8 reviews