When someone mentions “Pork Barbeque” here in North Carolina, it doesn’t mean you’re about to eat a piece of pork marinated in a tomato based bbq sauce then grilled. NOPE. Here in the South, when we say Pork Barbeque, we’re talking about pork roast cooked for hours, then pulled into shreds, then partnered with a vinegar-based spicy barbeque sauce. You would be surprised how people take their North Carolina Pork Barbeque seriously. I wouldn’t be surprised if I get some flack in this blog with my own version which I cooked in a crockpot. See, once the sauce is mixed together, you’re supposed to let the whole thing infuse for about 4-8 hours. Some even said it should infuse for a month before you pour it in the pulled pork. Whewww. I don’t think I could wait that long. Hence, the crockpot. I figured the slow-cooking method will take care of infusing the sauce with the meat. Right?
To the North Carolina pork barbeque connoisseurs out there who might find their way in my little foodblog, I apologize first hand if my version is not authentic. I just really love it but I can’t afford $6/1 quart of it all the time so I have to make my own, in the easiest most affordable way I possibly could. If it makes you feel any better, no one can compare North Carolina pork barbeque in my book. My heart beats strongly for North Carolina pork barbeque. I dream about it everyday, I live for it, I ……….. errrm, just ask my husband (if you can find him in Facebook), he’ll tell you.
Ok, enough with the pork barbeque drama, let me show you how I make mine……
1 cup of white vinegar
1 cup of apple cider vinegar
1 tsp of salt
1 tsp cayenne pepper
1 tsp paprika powder
1/2 cup of water
1 tbsp hot sauce (Texas Pete is highly recommended)
1 tbsp brown sugar
generous sprinkle of red pepper flakes (more if you like spicy food)
sprinkle of black pepper
Except for the pork roast, mix the remaining ingredients together in a bowl.
Place the pork roast in a crockpot. Pour the barbeque sauce onto the pot. Set your settings. If you’re cooking at about 9am, set it to LOW. If you’re cooking at about 10 or 11, set it to HIGH. Let the magic of slow-cooking do its job. While it’s cooking, do the laundry, or the dishes, then watch a DVD movie with the family. Heck you can actually watch 2 movies while the pork is cooking. If chores and movies aren’t your thing that day, read a book while the whole thing is simmering away.
Here it is after cooking for hours. Use a bigger size of pork roast if you want. No biggie. Try it with roast with skin too.
Scoop some of the sauce from the crockpot into a small pot. About 3-4 cups or so. Let it simmer in the stove to reduce in half. Stirring occasionally.
While the sauce is reducing in the stove, shred the pork using two forks. Or a fork & knife combo, whichever way is easier for you.
Transfer the pulled pork into a serving bowl. Once the sauce has been reduced into half, pour over the shredded pork and stir together. Sprinkle more red pepper flakes if you want.
Serve with 2 side dishes or make a sandwich out of it with burger buns, sub sandwiches.. whatever.
Aaaaahhh, North Carolina, you’re speaking my language..