Carolina Barbecue

Spareribs, loin back ribs, pork butt, picnic, ham, loin roasts, sausage making, bacon, cures etc... anything pork

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Hippieforever99

Carolina Barbecue

Post by Hippieforever99 » Sat May 27, 2006 10:07 pm

Ingredients:
5- pound Boston Butt roast
2 teaspoons vegetable oil
1 1/2 cups water
1 can (8 oz.) tomato sauce
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup brown sugar
- Salt and pepper, to taste
1 teaspoon celery seeds
1 teaspoon chili powder
- Dash hot pepper sauce


Instructions:
Randomly pierce the surface of the roast with a sharp knife. In
a Dutch oven, brown roast on all sides in hot oil. In a mixing
bowl, combine remaining ingredients and mix well. Pour sauce
over roast and bring to a boil. Reduce heat, cover and simmer 2
hours or until pork is fork-tender. Baste roast with sauce
during cooking time. Slice or chop to serve.

8)

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Tarheel
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Re: Carolina Barbecue

Post by Tarheel » Thu Apr 12, 2007 7:54 pm

Although that does sound YUMMY, I want to clarify that this recipe is not a North Carolina recipe, maybe it is a close cousin to South Carolina PP BBQ. Listed below is a North Carolina TNT recipe. North Carolina does not include tomato sauce but the good thing about pork BBQ is just about anything goes.

INGREDIENTS
1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons hot paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
8 pounds pork butt roast
2 cups cider vinegar
1 1/3 cups water
5/8 cup ketchup
1/4 cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 pounds hickory wood chips, soaked

DIRECTIONS
In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
Prepare a grill for indirect heat.
Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork at least 6 hours, or until the internal temperature reaches a minimum of 195 degrees F (200 degrees C). Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.

CarolinaQue
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Post by CarolinaQue » Tue May 15, 2007 7:52 pm

First of all, no self respecting Carolina person (south or north) would lay claim that any thing cooked in a dutch oven, or any thing else other than a pit, could be considered BBQ. Roast meat maybe, but it's not BBQ.

Secondly, North Carolina does have red sauce. You ever heard of Lexington Style BBQ? Or a Western Carolina sauce?

Tim
"Barbecue is like a coquettish young woman, favoring only those suitors who ply her with considerable time and attention" - Bob Garner

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Tarheel
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Post by Tarheel » Wed May 23, 2007 7:38 pm

CarolinaQue wrote:First of all, no self respecting Carolina person (south or north) would lay claim that any thing cooked in a dutch oven, or any thing else other than a pit, could be considered BBQ. Roast meat maybe, but it's not BBQ.

Secondly, North Carolina does have red sauce. You ever heard of Lexington Style BBQ? Or a Western Carolina sauce?

Tim

You are right about that brother. Please read the recipe again, I only suggested to place it in a roasting pan to pull and keep warm. NOT to cook it in. Lexington BBQ? Yea, I heard of it....next best thing to Shelby BBQ :wink: Please show me a recipe of the Lexington BBQ sauce or any other recipe from Lexington that has tomato paste. I was Carolina born and nascar and BBQ bred. :lol:
Hey I don't claim to be a know it all which is another reason I joined the forums here. Very good info here from some very good cooks.
I do know that a self respecting Carolinian will never use tomato paste, western Carolina BBQ DOES not include tomato paste, east maybe but I doubt it. S. Carolina BBQ does, maybe that is what you are thinking of. Or maybe you are thinking of the slaw? Even that does not contain tomato paste. Ketchup but not paste.
:wink:

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Tarheel
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Post by Tarheel » Wed May 23, 2007 7:45 pm

I ment to say Tomato sauce not paste but neither is used in traditional carolina recipes.

JakeECB
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Re: Carolina Barbecue

Post by JakeECB » Sun Jun 07, 2009 3:25 pm

Well, note to all that there is two styles of BBQ in N.C. Eastern and Western. Eastern is when you cook the whole hog. Snout to tail. Lexington or Western style it is using just the shoulder. Eastern Carolina uses a vinegar based sauce while Western uses ketchup and the like for its sauce. Eastern Carolina isn't all about the sauce but how you cook it. Whole hog. There is a big fight on which style is best. For me I'm biased towards eastern style since that is what I grew up on. My dad and I would get up at 4 in the morning and get the pig cooker and start cooking around 5. Didn't use thermometers but just used the backside of your hand to see if it was hot enough. Depending on the size of the hog we usually cooked that sucker for 5-6 hours. After that just pull what you need off and start to eat. Have some slaw(not my thing), hushpuppies, potato salad, fries, collards, sweet tea, and some banana puddin and I was good.

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