SE North Carolina Pork BBQ

SE North Carolina Pork BBQ

BBQ in North Carolina is a noun, not a verb. It refers to pulled pork in a vinegar based sauce. Try it! You'll never eat tomato based sauce again!

5-6 lb boston butt roast

The Rub:

1/4 cup New Mexico red chili powder

1 Tbls dark brown sugar

1 Tbls ground cumin

1 Tbls Kosher salt

1 Tbls sugar

1/2 Tbls fresh ground black pepper

1 tsp cayenne pepper

Mix together well and store in an airtight container.

The Finishing Sauce:

2 cups cider vinegar

1 Tbls peppercorns

1 tsp celery seed

1 tsp salt

1 Tbls hot pepper flakes

1 onion, finely chopped

1 cup water

Combine all ingredients in a large saucepan. Bring to a boil, reduce heat and simmer slowly, uncovered, for one hour. Strain to remove peppercorns if desired. Store in sealed container in the refrigerator.

To make the BBQ:

Rub the boston butt pork roast with a generous amount of bbq rub on all sides. Place the roast fat side up in a roasting pan and cover with tight lid or seal with tin foil. Bake at 250 F for 3 - 4 hours* or until meat pulls apart with a fork. Remove the remaining fat (much of it will have cooked off) and chop or pull meat. Pour a small amount of the finishing sauce over the meat and stir gently to coat. You don't want to overdue the sauce as it will pool in the bottom of the dish and can become rather strong. More sauce can always be added at the table to satisfy individual tastes.

*Meat may be cooked in a slow cooker if desired, cook for about 6-8 hours on low.