NORTH CAROLINA PULLED PORK BBQ RECIPES

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NORTH CAROLINA-STYLE PULLED PORK WITH VINEGAR SAUCE RECIPE ...



North Carolina-Style Pulled Pork with Vinegar Sauce Recipe ... image

This pulled pork recipe comes with a killer North Carolina bbq sauce. This is part of BA's Best, a collection of our essential recipes.

Provided by The Bon Appétit Test Kitchen

Yield 6 to 8 Servings

Number Of Ingredients 17

2 tablespoons (packed) dark brown sugar
4 teaspoons Hungarian sweet paprika
1 tablespoon kosher salt
1 teaspoon English mustard powder
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
3 pounds boneless pork shoulder, cut into 1-inch-thick slices
2 tablespoons olive oil
2 cups low-salt chicken broth
1 cup beer (such as lager, Pilsner, or amber)
1 1/2 cups apple cider vinegar
3/4 cup ketchup
1 tablespoon Worchestershire sauce
4 teaspoons (packed) dark brown sugar
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon Dijon mustard

Steps:

  • Mix first 6 ingredients in a medium bowl. Add pork and toss to coat. Cover and refrigerate overnight.
  • Press Warm; set timer for 30 minutes (add or subtract time as needed) and press Start to heat the pressure cooker. Heat oil in pot. Working in batches, add pork and cook until browned; transfer to plate. Add broth, beer, and browned pork, with any juices from the plate, to pot. Lock lid in place, making sure vent is sealed. Press Warm; set timer for 42 minutes and press Start to cook.
  • Release pressure manually by opening vent. Remove lid. Transfer pork to a platter and let cool. Discard cooking liquid.
  • Combine all ingredients in the cleaned pot. Press Warm; set timer for 15 minutes and press Start. Bring to a simmer; cook for 15 minutes. Meanwhile, shred pork with your fingers. Serve with vinegar sauce.

PULLED BBQ PORK RECIPE: HOW TO MAKE IT



Pulled BBQ Pork Recipe: How to Make It image

During years of vacationing on the North Carolina coast, I became hooked on their pork barbecue. The version I developed is a favorite at potluck dinners. —Joseph Sarnoski, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Total Time 115 minutes

Prep Time 15 minutes

Cook Time 100 minutes

Yield 8 servings.

Number Of Ingredients 13

2 medium onions, finely chopped
1 tablespoon canola oil
6 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablespoons hot pepper sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
1 boneless pork shoulder butt roast (3 to 4 pounds)
8 kaiser rolls, split

Steps:

  • In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved., Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.

Nutrition Facts : Calories 518 calories, FatContent 21g fat (7g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 528mg sodium, CarbohydrateContent 44g carbohydrate (12g sugars, FiberContent 3g fiber), ProteinContent 36g protein.

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