Best North Carolina Boneless Shoulder Roast Recipes

NORTH CAROLINA BONELESS SHOULDER ROAST

North Carolina Boneless Shoulder Roast image

This was served at a barbeque for the governor of North Carolina many years ago by my first husband's family. Before he died in 1995 it was one of our favorite meals. I have remarried and I think it is time to add this back to the rotation. It's really good.

Provided by TXOLDHAM

Categories Roast Beef

Time P1DT30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 -3 lbs boneless beef shoulder, at least 2 to 3 inches thick
1/2 cup vegetable oil
1/2 cup vinegar
2 tablespoons Worcestershire sauce
2 tablespoons A.1. Original Sauce
2 teaspoons garlic salt
adolphs meat tenderizer

Steps:

Mix marinade and pour over meat. Sprinkle all sides of roast white with tenderizer. Place in covered dish or bag and marinate in the frig for 24 hours.
After 12 hours, recover with tenderizer.
Cook 45 minutes over charcoal turning every 10 minutes and baste with marinade at each turning until desired. Careful not to overcook.
Slice very thin and serve.

Nutrition Facts : Calories 172, Fat 18.2, SaturatedFat 2.4, Sodium 56.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.6, Protein 0.2

CAROLINA-STYLE PORK BARBECUE

Carolina-Style Pork Barbecue image

I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada

Provided by Taste of Home

Categories Lunch

Time 6h30m

Yield 14 servings.

Number Of Ingredients 15

Ingredients

1 boneless pork shoulder butt roast (4 to 5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
14 hamburger buns, split
1-3/4 pounds deli coleslaw

Steps:

Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.