North Carolina Barbecue Sandwiches?!
Answers: I live in Indiana and a girl I worked with said our BBQ sandwiches were totally different from theirs in North Carolina.Ours base color is red and hers were a brown color but I forgot what she said they were made with. Anyone got a recipe? Thanks alot!
NORTH CAROLINA PULLED PORK BBQ SANDWICHES
Serves 10 to 12.
? 1 5- to 5 1/2-pound boneless pork shoulder roast
? 2 cups cider vinegar
? 1/4 cup packed brown sugar
? 1 tablespoon red pepper flakes
? 1 tablespoon Worcestershire sauce
? 1 teaspoon salt
? ? Hot pepper sauce, to taste
10 to 12 hamburger buns, split and toasted
? Coleslaw (optional)
? 4 cups wood chips (use hickory or oak chips for the best flavor)
Cooking Directions
BBQ Sauce:
In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside.
Pulled Pork:
At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using.
Rub meat with salt and black pepper.
In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the drained wood chips over the coals.
Place meat on grill rack over drip pan. Cover and grill about 4 hours or until meat is very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips and hot water every 1 to 1 1/2 hours. Remove meat from grill; cover with foil and let stand for 20-30 minutes.
Using a fork, shred meat into long, thin strands.
Pour sauce over shredded meat; toss to coat.
Serve on toasted buns.
If desired, top meat with coleslaw.
Serve remaining sauce on the side.
* Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.
Serving Suggestions
Cooking this roast long and slow makes for a tasty, tender sandwich. Top the sandwich with some coleslaw for a crunchy, cool contrast. Have your favorite side dishes and some cold watermelon for dessert.
Nutrition Facts
Calories 397 calories; Protein 30 grams; Fat 17 grams; Sodium 572 milligrams; Cholesterol 94 milligrams; Saturated Fat 6 grams; Carbohydrates 31 grams; Fiber 2 grams
The meat is pork, the sauce is thin and vinegar based. Taste Great!
It takes more than a recipe but I will try to help you. I am from eastern NC and ours are different from those in western NC. Here we make whole hog barbecue which means the entire pig is cooked over slow coals-or in a gas barbecue pit. In the western section they use pork butts and shoulders. To start just put it on and slow roast it. A half pig(40-45 lbs) takes 5 hours at 350 degrees on a gas cooker and do not open the lid until it is time to turn it over in 3 hours. Cook it first skin side up and the last two hours you can open it some to baste it with sauce. When it is done you then pull the meat from the bone. Contrary to what tv chefs show you it is not pulled into a pile of stringy looking mess. Pulled simply means pulled from the bone after that the meat is chopped. The cook and chopper usually beat the rest of us to the ribs. The sauce is vinegar, salt, sugar, cayenne pepper, black pepper and crushed red pepper. I'll try to guesstimate, as I don't measure when I make it. To one quart of apple cider vinegar add 1 tsp salt, 1 Tablespoon sugar, 1 tsp cayenne, 1 tsp. black pepper and 2 tablespoons crushed red pepper. Shake and let it sit or you can also heat it to melt the sugar and salt but don't breathe in in. Vinegar is a terrible thing to inhale. The western sector uses some sort of tomato in addition-paste, sauce, ketchup-I don't know but it is also thin. For sandwiches we also add coleslaw. If preparing for a small group use a boston butt and cook on your barbecue grill. Oh and the skin is crispy and some is chopped in with the barbecue and the rest just enjoyed. A word of warning NC barbecue doesn't keep well. It doesn't spoil, it just tastes better the day it's cooked. And obviously the sauce is used sparingly.
Sweet Barbecue Sandwiches
I practically grew up on these sandwiches. Now I feed them often to my kids. Molasses and cinnamon are the secret ingredients to the filling's sweet success.
INGREDIENTS
2 pounds ground beef
1 medium onion, chopped
1 (10.75 ounce) can condensed tomato soup, undiluted
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 teaspoons molasses
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon ground cloves
10 hamburger buns, split
DIRECTIONS
In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the soup, tomato sauce, Worcestershire sauce, molasses and seasonings; mix well. Cover and simmer for 20 minutes. Serve on buns.
Before measuring molasses, coat the measuring spoon or cup with nonstick cooking spray--the molasses will slide right out with little mess.