North Carolina-Style Barbecue

Votes: 1

Time: 10 o'clock.
Complexity: easily
Servings: 6

North Carolina, like the rest of the South, is inextricably linked with barbecue traditions, with the eastern and western parts of the state having distinct cooking and serving methods. This recipe is an eastern North Carolina barbecue, characterized by smoking pork until it falls apart easily. The barbecue sauce used in the eastern part of the state is also unique. You won't find the usual ketchup or tomato paste. Smoke the meat in a smoker for a couple of hours, then roast it in the oven for 6-8 hours. Once cooked, carve the pork and top it with a spicy vinegar sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

1 fresh pork shoulder with bone (top of shoulder)
BBQ sauce, recipe below
Special equipment: hickory, oak and/or maple wood chips; smokehouse

Barbecue sauce

2 tbsp. apple cider vinegar
2 tbsp crushed red pepper
0.5 tbsp chopped garlic
0.5 tbsp coarse salt
1 tbsp. ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, barbecue sauce, apple cider vinegar, red pepper flakes, garlic

Cooking the dish according to the recipe:

Following your smoker's instructions, add the required amount of wood chips and light the fire. Once the chips are ready, add the meat and smoke at 150°C for 2–2 hours and 30 minutes. Then remove the shoulder and wrap it in heavy-duty foil.
Preheat the oven to 110°C (250°F). Roast the pork for 6-8 hours, until tender and falling apart when the bone is removed. Cut the pork into pieces and toss with salt and barbecue sauce. Serve with the sauce in a separate bowl.

Barbecue sauce

In a medium saucepan, combine vinegar, red pepper flakes, garlic, and salt. Bring to a boil over high heat, then reduce heat to medium. Simmer for 15–20 minutes. Remove from heat, cool, and season with black pepper.

Categories:

recipe / Backyard Recipes / Summer dishes / Dinner / Main courses / Meat / Grill, barbecue / Hot smoking recipes / Grilled meat / Food Network - recipes / American cuisine