How To make North Carolina Barbeque
2 Pork picnic shoulder roasts
6 lb Each,
Bone in, rind removed 12 Cloves garlic -- peeled
3 c Cider vinegar
MOPPING SAUCE: The 12 garlic cloves that Cooked with the Pork 1 ts Coarse (kosher) salt
1/4 c Reserved pork-simmering
Liquid 3/4 ts Sugar
1 tb Cayenne
1/4 ts Freshly ground black pepper
3 1/2 c Cider vinegar
MIXING SAUCE: 1 1/2 c Reserved Mopping Sauce
1/4 c Reserved pork-simmering
Liquid 1/3 c Smoky-flavored barbecue
Sauce (not Too sweet) Salt Hot-pepper sauce for Seasoning at Table Place the roasts, the garlic, and the 3 cups of vinegar in a very large deep stockpot or flameproof casserole. (If necessary, divide the roasts, garlic, and vinegar evenly between 2 smaller pots.) Add water to cover by at least 2 inches and bring to a boil over high heat. Reduce the heat, partially cover, and simmer for 2-1/2 hours, adding boiling water as needed to keep the meat covered. Remove the roasts from the pot, reserving the cooked garlic cloves and 1/2 cup of the pork-simmering liquid. Place the roasts on a rack in a large roasting pan. Preheat the oven to 350 degrees. Meanwhile, prepare the Mopping Sauce. In a large bowl, mash the cooked garlic to a paste with the salt. Add 1/4 cup of the reserved pork-simmering liquid, the sugar, cayenne, pepper and 3-1/2 cups of vinegar and mix well. Remove 1-1/2 cups of the Mopping Sauce and set it aside to be used later in the Mixing Sauce. Use the remaining Mopping Sauce to baste the pork as it roasts. With a clean new dishmop or paintbrush, baste the roasts with Mopping Sauce and place them in a 350 degree oven. Immediately reduce the heat to 300 degrees. Cook for 2 hours, basting every 15 minutes and turning once or twice. Use all of the Mopping Sauce (but none of the reserved Mopping Sauce). Remove the pork from the oven and transfer to a large chopping board. Spoon or pour all fat out of the roasting pan and set the pan aside. Do not wash it. The pork roasts should be a little crusty on the outside and very tender and moist inside. Discard the bones and remove any fat. With a heavy large knife, chop/shred the lean pork fairly fine. Transfer to a large bowl and cover loosely to keep warm and moist. Proceed immediately to make the Mixing Sauce. Place the empty, unwashed roasting pan over very low heat and add 1/2 cup of the reserved Mopping Sauce. Scrape the pan to loosen caramelized juices and browned bits, stirring quickly and constantly so none of the flavorful liquid evaporates. Pour every last drop of this "essence of barbecue" back into the remaining reserved Mopping Sauce. Add the 1/4 cup of reserved pork-simmering liquid. Stir in the smoky-flavored barbecue sauce and season with salt to taste. This Mixing Sauce will mellow considerably as the barbecue "ripens." Add half the Mixing Sauce to the chopped pork and mix well. Gradually blend in the remaining Mixing Sauce. Let cool, cover tightly, and refrigerate for at least 12 hours to let the flavor develop. (Chopped barbecue can be prepared in advance and refrigerated for up to 2 days, or frozen for up to 2 months.) Let return to room temperature before
reheating, covered, in a microwave oven or 300 degree conventional oven. Adjust the seasonings as necessary and serve hot. Cole slaw is traditional with chopped barbecue, and hot-pepper sauce is a must. Recipe By : From: D_swartz@gate.Net (Debbie Deneese -----
How To make North Carolina Barbeque's Videos
Eastern Carolina Vinegar BBQ Sauce | North Carolina Vinegar Pepper Sauce Recipe | Weller Review
Welcome back to another episode of BBQ, Bourbon, & Blues. If it's your 1st time here we would like to welcome you. If your a returner thanks for visiting us again. If you like what we are doing then Subscribe, Comment, Like, and Share the channel.
Today on the show we are going to show you our recipe for a tasty sauce that you get in the Eastern Region of North Carolina and how to make it. This is a Vinegar based sauce is thin and packed full of flavor and extremely delicious. This Eastern Carolina Vinegar BBQ Sauce is wonderful on Pulled Pork and Ribs.
Also on this episode our Taste Master will give you guys a brief review of Weller Special Reserve Bourbon as well. So kick back and enjoy the show. The recipe for the sauce will be down below.
Recipe:
3 Cups Distilled Vinegar ( Or Apple Cider Vinegar)
4 Tbsp. Brown Sugar
2 Tbsp. Salt
2 Tsp. Hot Sauce (I used Louisiana but you your favorite. You can even go hotter if you like)
4-5 Tsp. Red Pepper Flakes (You can dice up a Habanero Pepper and add it if you want it spicy)
4 Tsp. Black Pepper
Whisk all of these ingredients together well and pour the mixture into an air tight Mason Jar. Let it sit and marry together for at least a day and up to a week (The longer it sits the better it gets) making sure to shake it up 2 or 3 times a day for the first few days. I usually shake mine up before I leave for work, when I get home from work, and before I go to bed. When you open it the smell will be excellent and the flavor even better especially on Pulled Pork or ribs.
Thank you for tuning in to another episode of Bbq, Bourbon, & Blues with the Word Brothers. We appreciate you checking us out. If you would like to contact us our contact information will be down below.
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BBQ Sauce - South Carolina Style with Chef Rodney Scott
Did you know your BBQ Sauce preference says a lot about where you come from? If you call a place like South Carolina home, your taste in sauce can be a clue to your hometown. BBQ expert and award-winning Chef Rodney Scott helps break down the regions and flavors in this episode.
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Welcome to NOURISH with rocket scientist and whole hog barbecue pit master, Dr. Howard Conyers! Think of this show as food for your mind, body and soul.
Host and Co-Producer: Dr. Howard Conyers Writer and Co-Producer: Christina Melton
Director and Post Production Supervisor:
Donald DRay! Washington
Videographer: Bennie Robertson
Graphics: Ryan Golden
Original Music: Brass-a-holics from New Orleans, LA
The Michael Foster Project from Baton Rouge, LA
Produced by PBS Digital Studios and Louisiana Public Broadcasting
Made possible with funding from The Corporation for Public Broadcasting
Carolina BBQ - How to Make a Vinegar Finishing Sauce
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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.
Maverick PT-60 Thermocouple Thermometer
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Carolina BBQ Sauce (Nectar of the South)
Vinegar based bbq sauce is a very North Carolina thing that goes back a very long way when making pulled pork or grilled chicken. ????
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How to Make AUTHENTIC North Carolina BBQ: The Real Deal!!!!
We're gonna cook up some authentic North Carolina BBQ. BBQ in NC refers to a particular dish, not the style of cooking such as you would bbq ribs or chicken or whatever. Specifically, it refers to pulled pork cooked in the traditional North Carolina style. As I point out in the video in NC the hog is king. And traditional NC BBQ is made with the hog of course. In recent years people have, as an alternative, started to substitute turkey for hog and you can still get some amazing results with the right method of preparation. BBQ is something I grew up on before I stopped eating pork and the opportunity to make this authentic dish with the use of turkey is special. I prepared it the way my cousin prepares it down south, with the exception of the turkey of course.