How To make Authentic Carolina Pork Barbeque
1 pork butt (shoulder)
1 gal cider vinegar
10 ozs Worcestershire sauce
6 ozs chili sauce
1 1/4 ozs crushed red pepper flakes
Mix all sauce ingredients together. Use as a basting sauce for the meat. The pork has to be barbecued - that is, cooked long and slow over a real wood fire, preferably hickory. Temp should be around 220 degrees, and it takes at least 1-1/2 hours per pound, or until internal temp. reaches 150-160 degrees. Needless to say, this is difficult to accomplish in the average backyard Weber kettle, although it can be done. It has to be served on a CWB: Cheap White Bun. After that, the only question is "with or without?" Sweet cole slaw on top, that is.
How To make Authentic Carolina Pork Barbeque's Videos
BBQ with Franklin: Sauce
If you're one of *those* who like sauce, learn this basic Texas recipe to serve alongside your meat.
This video is an excerpt from BBQ with Franklin: The Payoff
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hosted by Aaron Franklin of Franklin BBQ
created by @klru klru.org
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Music:
Greenville Girl
(Keyton/Makowski)
Vox/Bass - Solid Gold Makowski
Drums/ Rusty ole' Milkcan - Kory Cook
Bari Sax/Barnyard Skronk - Thad Scott
Guitar/Dobro/Barnyard Skronk - Big Jeff
Recorded/mixed by Dale X Allen
Licorice Tree Records, 2008
Carolina Pulled Pork Sandwich
This Carolina pulled pork recipe is one you'll want to remember. Smokey pork shoulder slathered with a tangy vinegar-based sauce. Perfect on a roll with fresh coleslaw.
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Eastern North Carolina style pulled pork BBQ
Eastern NC style BBQ is flavored with vinegar and red pepper. This recipe uses a crockpot and smoker. Before you label me a heretic for using the crockpot, try it!
Incredients - 3 to 4 pounds of de-boned, trimmed pork butt
1 tsp hot sauce of choice
1 tsp Worcestershire sauce
1 tbsp red pepper flakes
1 tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp salt
1 tsp pepper
1 cup vinegar
Mince onion, and mix remaining ingredients in a bowl. Place the pork in the crockpot, add onion and ingredients and barely cover the meat with vinegar. Cook on low for 8 hours. Remove the meat and discard the liquid. Pull the meat apart with 2 forks. Place the meat on a baking sheet. Put in the smoker at low temp (less than 180 F) for 30 minutes, stirring every 5 to 10 minutes.
Sauce - in a small pan, heat 1/3 cup vinegar, 1/4 tsp red pepper flakes, 1/4 tsp hot sauce (more if you like it hot!), 1/2 tsp brown sugar. Heat until mixed.
Toast a hamburger bun, put BBQ on it, add a thin layer of Cole slaw to the top of the meat and chow down!
How To Cook Eastern NC BBQ | Pulled Pork
Some of the best bbq you will ever have.
Temp was right around 275 deg. Cooked for 4.5 hours.
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Eastern North Carolina BBQ Sauce for Pulled Pork
If you're gonna do the Pork, you gotta do the sauce, right? This will make you slap your mama. Or slap my mama. Someone's mama, anyway.
The actual Pork recipe is at
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NC Vinegar Based Pork BBQ Barbeque Cooked In Crockpot Recipe. Yummy!
This recipe was shared with me to give it a try. I like it a lot. It has that true NC vinegar base to it. Thank you for sharing it John and Daniel. Thank you to everyone for watching!
For snail mail correspondence:
Jan Creson
2045 Adare Court
Newton, NC 28658