Vinegar based Barbecue is extremely popular in North Carolina, especially in the piedmont and eastern part of the state.
BBQ is a southern staple, and here in North Carolina, it is a sin not to enjoy some BBQ. North Carolina BBQ is different depending on whether in the mountains, piedmont, or eastern part of the state. This recipe is extremely simple and delicious. It is a take on Tyler Florence’s Pulled Pork Barbecue Recipe, but slightly different. However, for a thicker sauce, check out his recipe.
6-8 pound Pork Butt
1 1/2 cups Brown Sugar
4 Tablespoons Paprika
1 1/2 Tablespoons Garlic Powder
1 teaspoon Cayenne (optional)
2 Tablespoons Salt
a few pinches of nutmeg could be added for extra flavor, but do not use too much because it can be over bearing.
Mix the dry ingredients for the Pork Butt together in a bowl. Rub generously on Pork Butt, place in a bowl covered securely with plastic wrap. Place in refrigerator for 4 hours or over night.
Take Pork Butt out of the refrigerator and place in a roast pan. Preheat oven to 325, and let roast for up to 6 hours or until meat is falling off (it can be covered with tin foil, but it is much better without being covered because it gets nice and crispy on the outside).
While the pork is cooking, make the sauce (see recipes below). Every 2 hours, spoon some sauce over the pork just to add flavor and to keep moist (although, this is not necessary but it is good).
Meat thermometer should read 170, and meat should be tender and coming apart when done.
Once it is done, place on a platter and deglaze pan (go to sauce recipe).
The meat will be hot for quite some time. It can be shredded using a fork. Wait about 5-10 minutes before shredding it by hand just to let it cool a bit. Serve with the sauce, Cole slaw, and beans. On a bun or by itself.
2 Cups apple cider vinegar
3/4 cup brown sugar
3/4 cup ketchup
1/2 cup mustard
1 teaspoon black pepper
1 teaspoon paprika
1 tablespoon garlic powder
1 teaspoon salt
Drippings from Pork Butt
For a thinner sauce:
1 1/2 cups apple cider vinegar
1/4 cup brown sugar
1/4 cup sugar
1/2 cup yellow mustard
1/2 teaspoon cayenne
1 tablespoon chili powder
While pork cooks, make the sauce.
Mix all sauce ingredients (Vinegar, brown sugar, mustard, ketchup, pepper, paprika, garlic powder, and salt) into a sauce pan over medium heat. Heat until sugar is dissolved. Stir often, and set aside until ready to put in the drippings.
Deglaze the Pork pan by pouring a cup of water in to the roasting pan, and scrapping with a “wooden spoon.” Get all the brown pieces and mix into the sauce. Heat for about 5 minutes, and get ready to serve.
Thin Sauce Directions:
Mix all ingredients together and simmer for 30 minutes, stirring often.
Follow step 2 of sauce number 1, and serve.
The best way to serve the sauce is, mix some with the shredded barbecue. Put the remaining sauce in a bottle for serving, and place on the table.