I’ve been craving some North Carolina-style barbecue. Pulled pork with a vinegar-based sauce on a soft bun with coleslaw.
Today, my boyfriend Paul is indulging me in that craving.
He got up at the crack of dawn and headed to Brookshire’s for a pork butt (which, incidentally, are on sale now at your local store), which he rubbed with a secret (until you read the recipe below) spice rub and put in the smoker, slow-cooking it over mesquite until it developed a glorious crisp crust and a juicy, tender, fall-apart interior. Then he toted it over to my house, undoubtedly leaving behind a trail of aromatic smoke. I’m surprised half the city isn’t sitting in my driveway right about now.
Meanwhile, I made a vinegar-based coleslaw (neither of us are huge fans of mayonnaise) to serve on top. In North Carolina, they pull (or shred) their pork, put it on a bun, add a dollop of sauce and a scoop of coleslaw and there you go! Dinner is served.
Carolina Pulled Pork
Serves about 10
4 lb pork butt
2 Tbs chili powder
1 Tbs garlic powder
1/2 Tbs ground black pepper
1/2 Tbs ground cumin
1/4 Tbs oregano
1 Tbs Lawry’s Seasoned Salt
2 Tbs Worcestershire sauce
barbecue sauce, to taste
Combine spices in a shallow bowl until blended. Rub spices into pork butt until well-coated. Drizzle meat with Worcestershire sauce.
Prepare smoker or grill pan with mesquite chips. Smoke pork butt for 6 hours (1 1/2 hours per pound). Shred, either adding your favorite sauce to the meat or pouring it on top.
Serve alone or on a bun.
Nutritional Information: Calories Per Serving: 364, Calories from Fat: 113, Fat: 13 g, Trans Fat:0 g, (4 g Saturated Fat), Cholesterol: 167 mg, Sodium: 151 mg, Potassium: 741 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugar: 1 g, Protein: 57 g.
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