Attention Eastern North Carolina Cooks!!?!
Attention Eastern North Carolina Cooks!!?
Hi, I'm looking for a recipe for your style of vinegar-based BBQ sauce. I know the basics but I need specifics please. Also if I want to make BBQ do a use a pork shoulder?? Oh, and I remember eating boiled potatoes down there too, aren't they served in the same BBQ sauce? Thanks for your help!!
Answers:
okay, first, the sauce I use is :
1 quart cider vinager
1TBS. dried crushed red pepper
1Tbs. salt.
1 1/2 tsp. pepper.
and this is better if you let it sit together overnight before you use it.
As for useing a pork sholder, I would recomend doing it on a grill with hardwood charcoal, however I am sure you could do it in an oven. just cook it very slowly untill it registers 165 degrees. Once it is off the heat let it rest covered w/ aluminum foil for about 15 minutes, then shred the pork and add the sauce.
With the boiled potatoes, I am not sure what you are talking about with them boiled in the same sauce, however, here is a recipe that is usually served and may be what you are talking about:
Brunswick Stew
2 Qt. water
1 chicken (cut into pieces)
1(15 oz)can lima beans, undrained
2(28 oz) cans whole tomatoes, undrained and chopped
1(16 oz) pkg. frozen lima beans
3 potatoes peeled and diced
1 large yellow onion, diced
2(15 oz.) cans cream style corn
1/4 cup sugar
1/4 cup butter
1 Tbsp.salt
1 tsp. pepper
2 tsp. hot sauce
Simmer Chicken in the 2 qt.s of water for 40 minutes. Remove chicken and set aside. leave only 3 cups of broth in pan. add liquid from canned lima beans(not the actual beans yet) and tomato. boil, stiring often for 30-40 minutes. shred he chicken, mash the canned beans. Add the chicken, mashed and frozen beans, potato, and onion to stew. cook over low heat for another 3 hours and 30 minutes. stir in corn and remaining ingredients, cook for another hour.
while this recipe takes all day, it is more than likely what you are talking about as it generally is at every party or picnic here. Good luck sweety!
I'm not from NC originally (Virginia, actually) but my grandmother makes NC style bbq. I'm sorry I don't have any specifics, but once you make this a couple times, you'll get it right!
One picnic shoulder (bone in).
Rub pork with salt and pepper, and place on a rack inside a shallow baking dish. Roast in a preheated 250 degree oven for 5 hours, or until done.
Remove pork from oven and set aside. Take all the juice/drippings from the pan and put them in a small sauce pot with white vinegar, butter, salt, and hot sauce. How much of everything you use is up to you--like it tangier, use more vinegar. Like it milder, use less.
Preheat charcoal grill to medium/medium-low and place shoulder on to grill, basting every 10 - 15 minutes, or until outside is completely dark (but not burnt)--about an hour or so. Keep the grill closed when not basting.
The sauce is actually called "moppin" because during the day when they had hog roasts and made numerous pigs at once, they used to take string mops to baste the hogs. :)