North Carolina Barbeque
Submitted by jmart
North Carolina barbecue with chopped pork shoulder in a tangy vinegar and cayenne mopping sauce. Traditional Eastern-style chopped ‘cue, slow-roasted and served with slaw.
YIELD
2 roastsPREP
1 hrsCOOK
4READY
5Eastern North Carolina barbecue has a point of view, and this is it. No thick red sauce, no sweetness smothering everything. Just pork shoulder, cider vinegar, garlic, salt, and enough cayenne to wake you up.
This version takes a two-step approach that’s genius. The shoulders first simmer in a vinegar bath with whole garlic cloves for 2½ hours, which renders fat, tenderizes the meat, and builds a pork broth that gets folded right back into the sauces. Then into a low oven, basted every 15 minutes with the mopping sauce until the bark crusts up.
Pay attention to the pan drippings. Once the roasts come out, you deglaze the roasting pan with reserved mopping sauce, scraping every caramelized bit loose. That scraped-up essence is what separates real pit-style barbecue from pulled pork with sauce poured on.
Pro Tips
- Use a fresh dishmop or paintbrush for basting. The constant wet-then-crust cycle is what builds that signature vinegar-lacquered bark.
- Don’t skip the 12-hour rest. The sauce is sharp and punchy straight out of the oven, but mellows dramatically overnight as the vinegar marries with the pork.
- Chop, don’t shred. Eastern NC ‘cue is hand-chopped fine, not pulled into long strands. Use a heavy knife and work through the whole pile.
Variations
- Lean Piedmont style? Add 2 tablespoons ketchup to the mixing sauce for a slightly sweeter, redder finish.
- Throw a few wood chunks under the meat during the oven phase using a covered roasting pan for a faint smoke note.
- Serve piled on soft buns with creamy coleslaw right on top, the classic way.
Ingredients
Directions
Place the roasts, the garlic, and the 3 cups of vinegar in a very large deep stockpot or flameproof casserole.
(If necessary, divide the roasts, garlic, and vinegar evenly between 2 smaller pots.)
Add water to cover by at least 2 inches and bring to a boil over high heat.
Reduce the heat, partially cover, and simmer for 2½ hours, adding boiling water as needed to keep the meat covered.
Remove the roasts from the pot, reserving the cooked garlic cloves and ½ cup of the pork-simmering liquid.
Place the roasts on a rack in a large roasting pan.
Preheat the oven to 350℉ (180℃).
Meanwhile, prepare the Mopping Sauce.
In a large bowl, mash the cooked garlic to a paste with the salt.
Add ¼ cup of the reserved pork-simmering liquid, the sugar, cayenne, pepper and 3½ cups of vinegar and mix well.
Remove 1½ cups of the Mopping Sauce and set it aside to be used later in the Mixing Sauce.
Use the remaining Mopping Sauce to baste the pork as it roasts.
With a clean new dishmop or paintbrush, baste the roasts with Mopping Sauce and place them in a 350℉ (180℃) oven.
Immediately reduce the heat to 300 degrees.
Cook for 2 hours, basting every 15 minutes and turning once or twice.
Use all of the Mopping Sauce (but none of the reserved Mopping Sauce).
Remove the pork from the oven and transfer to a large chopping board.
Spoon or pour all fat out of the roasting pan and set the pan aside.
Do not wash it.
The pork roasts should be a little crusty on the outside and very tender and moist inside.
Discard the bones and remove any fat.
With a heavy large knife, chop/shred the lean pork fairly fine.
Transfer to a large bowl and cover loosely to keep warm and moist.
Proceed immediately to make the Mixing Sauce.
Place the empty, unwashed roasting pan over very low heat and add ½ cup of the reserved Mopping Sauce.
Scrape the pan to loosen caramelized juices and browned bits, stirring quickly and constantly so none of the flavorful liquid evaporates.
Pour every last drop of this inchessence of barbecue inch back into the remaining reserved Mopping Sauce.
Add the ¼ cup of reserved pork-simmering liquid.
Stir in the smoky-flavored barbecue sauce and season with salt to taste.
This Mixing Sauce will mellow considerably as the barbecue ripens. Add half the Mixing Sauce to the chopped pork and mix well.
Gradually blend in the remaining Mixing Sauce.
Let cool, cover tightly, and refrigerate for at least 12 hours to let the flavor develop.
(Chopped barbecue can be prepared in advance and refrigerated for up to 2 days, or frozen for up to 2 months.)
Let return to room temperature before reheating, covered, in a microwave oven or 300 degree conventional oven.
Adjust the seasonings as necessary and serve hot.
Cole slaw is traditional with chopped barbecue, and hot-pepper sauce is a must.
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