North Carolina Style Pulled Pork
When I moved from North Carolina I had a hard time finding a recipe for North Carolina style pulled pork rather than Kansas City or South Carolina which is ketchup or bbq base whereas NC is vinegar based
When I moved from North Carolina I had a hard time finding a recipe for North Carolina style pulled pork rather than Kansas City or South Carolina which is ketchup or bbq base whereas NC is vinegar based
- 1/2 cup water
- 1 tsp salt
- 1 tbsp brown sugar
- 2 tsp mustard
- 1 cup ketchup
- 1 tbsp vinegar
- bbq sauce
- 1 tsp crushed red pepper flakes
- 1/2 tsp cayenne pepper
- 1 tbs salt
- 1/3 cup worcestershire sauce
- 1 (2 lb more or less) pork loin
- 1/2 cup cider vinergar
- 1 tbs brown sugar
- 1/2 medium onion sliced
- 1/2 tbsp lemon juice
- 4+ dashes hot sauce
- Carbohydrate 17.8396881748172 g
- Cholesterol 0 mg
- Fat 0.325944486935617 g
- Fiber 0.534263697622461 g
- Protein 0.787556969014528 g
- Saturated Fat 0.0522215377042404 g
- Serving Size 1 1 Serving (115g)
- Sodium 462.900258239794 mg
- Sugar 17.3054244771947 g
- Trans Fat 0.0616951347477891 g
- Calories 71 calories
Step-by-step
- Simmer pork loin and ingredients in crockpot for 4-8 hours. Pull apart with fork once tender.
- Saute onion and combine with other ingredients. Simmer for about 20 minutes. (I then strain onions, but this is up to you)
Limited counter space and a standard four-quart slow cooker are all the equipment required to execute this regional barbecue style. Eastern North Carolina barbecue relies strictly on a thin, vinegar-and-pepper base rather than thick tomato purees, which prevents heavy scorching during long simmering cycles. Simmering the pork loin for four to eight hours breaks down tough connective tissue until the meat yields completely to fork pressure.
- Portion the shredded pork into heavy-duty freezer bags with a portion of the cooking liquid to retain moisture during long-term storage, keeping it frozen for up to three months.
- Reheat thawed pork gently in a covered saucepan over medium-low heat with two tablespoons of water or extra cider vinegar to prevent the lean loin meat from drying out.
- Strain the cooked onions out of the sauce after twenty minutes of simmering if a smooth, uniform condiment is desired over chunky textures.
- Add crushed red pepper flakes and cayenne incrementally during the sauce reduction to gauge heat tolerance before incorporating the full measure.
Properly stored leftovers maintain food safety standards when chilled below 40 degrees Fahrenheit within two hours of cooking. Freezing the meat flat in quart-sized bags optimizes limited freezer storage.
