CAROLINA PULLED PORK
POPULAR pork barbecue just for a family or double up and make for a crowd. I was born and raised in North Carolina and have enjoyed pork barbecue all of my life. It is usually served with coleslaw and cornbread. This type of dinner is frequently used for fundraisers. Another popular way is to have the barbecue and slaw in a sandwich bun. This is a quick and easy method to cook pork barbecue and freezes well. It does not take a lot of sauce and I would suggest you mix a small amount and do a taste test. A family recipe.
Provided by Seasoned Cook
Categories Pork
Time 2h10m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Place boston butt pork roast in a dutch oven with enough water to come up to middle half of roast. Add salt and black pepper.
- Boil covered on middle low heat for 2 to 2 1/2 hours until flaky tender. Lift roast out of water onto a plate and allow to cool.
- Shred or cut into small pieces resembling pulled pork. Put into a serving bowl and add sauce to one's own taste.
- SAUCE: Mix ketchup, water, lemon juice, oil, brown sugar, vinegar, worcestershire and red pepper flakes. Put in a small saucepan and boil for 1 to 2 minutes. Cool and use to season boston butt roast.
- Serve with vegetables or serve in a sandwich bun.
- Note: See recipe #310662 (coleslaw) and recipe #307995 (fried cornbread) for good suggested side dishes.
Nutrition Facts : Calories 633.8, Fat 39.2, SaturatedFat 13, Cholesterol 178.6, Sodium 1468.5, Carbohydrate 17.3, Fiber 0.3, Sugar 14.8, Protein 50.8
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