How To make North Carolina Chopped Bbq
Ingredients
1 1/2
pound
beef, roast
1/2
teaspoon
salt
1/2
teaspoon
celery seed
1/16
teaspoon
cinnamon, ground
3/16
cup
vinegar, cider
1/4
cup
ketchup
1/4
teaspoon
chili powder
1/4
teaspoon
nutmeg, ground
1/4
teaspoon
sugar
1/2
cup
water
1
vinegar, cider, to taste
1
tabasco sauce, to taste
Directions:
Brown roast in a small amount of fat and place in a dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325 degree oven, 40 minutes to the pound, until done, basting occasionally with drippings.
Transfer roast to a chopping board. Remove meat from the bone and chop into fairly fine pieces. Season to taste with additional vinegar and hot sauce. Serve hot with coleslaw and corn bread.
Can be cooked in a crockpot, on Low for 8-10 hours.
This is the most popular barbecue dish in North Carolina, and original recipe calls for pork shoulder roast.
How To make North Carolina Chopped Bbq's Videos
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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North Carolina Pulled Pork + Homemade Sweet Coleslaw
Years ago a buddy from North Carolina introduced me to a pulled pork sandwich topped with coleslaw. I didn't think I would like it, but the sweetness and moisture from the slaw on top of sweet pulled pork was an instant favorite.
In this recipe and video we add another North Carolina staple, Cheerwine, to make a delicious BBQ sauce. This classic southern, cherry soda is truly the cherry on top of this sandwich!
NC Carolina Pulled Pork Recipe:
Cheerwine BBQ Sauce recipe:
Sweet Cole Slaw recipe:
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Thermapen IR thermometer:
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Cheerwine:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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North Carolina style vinegar sauce. great bbq sauce for pulled pork, chicken.
3 cups apple cider vinegar
3/4 cup sugar
1/4 cup brown sugar
1/3 cup ketchup
1/4 cup raw honey
1/4 cup kosher salt
1-2 TBS red pepper flakes
1 1/2 tsp coarse black pepper
1 tsp dried minced garlic
1 tsp onion powder
bring all ingredients to a simmer for 3-5 minutes. remove from heat. let cool. serve over pulled pork or chicken.
How To Make the Perfect North Carolina BBQ Pork Shoulder | BBQ Pitmasters
Christopher Prieto of Prime Barbeque started competing when he was only 21 years old and has won 9 Grand Championships, now he wants to add BBQ Pitmasters Grand Champion to that list. | For more BBQ Pitmasters, visit
Learn how to grill the perfect pork! |
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Pulled Pork w/ Carolina Style Vinegar Sauce on the Slow and Sear Kamado | How to make Pulled Pork
Pulled Pork with North Carolina Style Sauce
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Find more info on the Slow 'N Sear here:
Like the thermometer we used? Find out more here:
Slow 'N Sear Kamado - Pulled Pork
Ingredients:
- Pork Butt
- Course Kosher Salt (for dry brine)
- Rocky's Run
- Olive Oil
For the North Carolina Style Sauce:
Visit for full sauce recipe and details!
Pork Butt Preparation and Dry Brine:
Unpackage and rinse the pork butt. Remove all or most of the fat cap from the bottom. Remove any hard pieces of fat. Cover entire pork butt with kosher salt and place on rack in fridge for 24-48 hours uncovered. When ready to cook, season generously with Rocky's Rub.
The Cook:
Setup your Slow 'N Sear Kamado for a low temp cook 225-250F. Cook at this temperature until you develop a good bark (your preference). Once you achieve the bark you like, wrap in a double layer of foil and increase the Kamado temperature to 275F. Continue cooking until the pork butt reaches 200-205F internal temperature. Remove from cooker and place in cooler wrapped in towels for 2 hours. Remove, unwrap, shred and enjoy with or without your sauce!
ENJOY!
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No Wrap Pulled Pork Recipe - Texas vs Carolina Pulled Pork
Thanks for watching my no wrap pulled pork recipe. On this video, I smoked some Texas Style Pulled Pork and also some Carolina Pulled Pork. Which one is better? I really like Texas style pulled pork but the Carolina style pulled pork is really good too. Watch until the end and see which pulled pork a few of my neighbors preferred.
Thanks for watching
Smokin Joe
SPG MIX RATIO
3 CUPS COURSE BLACK PEPPER
1 1/3 CUPS KOSHER SALT
1/3 CUP GRANULATED GARLIC
1/3 CUP PAPRIKA
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