Wednesday, June 29, 2011
This is going to be my last post while living in Virginia. Hubby and I are moving out today and headed to Michigan to spend time with our families before the BIG move to Okinawa, Japan. I wanted to make my last post from the south a good one and decided to pay homage to the wonderful barbecue that is a staple here in Southern Virginia: Carolina Style Pulled Pork Barbecue that is so easy and delicious that even a Northerner like myself can pull it off!
While living in Virginia, hubby and I have tried lots of different BBQ, and though I am not much of a pork eater, I actually enjoy it this way, with tangy vinegar and lots of spices. The meat is so tender it literally falls apart. I served this at a dinner I hosted for my hubby and his co-workers. Everyone really seemed to enjoy it and it was perfect for a large group.
Although my posting may slow down a bit while we are in transition, I will keep posting recipes and have some great ones to share next, so keep stopping by!
Farewell to the South Carolina Style Pulled Pork Barbecue
Recipe from Savour Fare
2 onions, quartered
2 tablespoons brown sugar
1 tablespoon smoked paprika (I didn't have any so used regular paprika)
2 teaspoon salt
1/2 teaspoon ground black pepper
1 (4-6lb) pork butt or shoulder roast
1 tablespoon liquid smoke
1 cup cider vinegar
1/3 cup Worcestershire sauce
1 1/2 teaspoon crushed red pepper flakes
2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic
1/4 teaspoon cayenne pepper
Place onions in the crock pot. Blend together the sugar, paprika, salt and pepper and rub over the roast.
Place the roast in the crock pot and drizzle the liquid smoke over the roast.
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic, and cayenne pepper and whisk together. Drizzle about 1/3 of the marinade mixture over the roast. Cover and refrigerate the remaining marinade. Cook the roast on low for 8-10 hours. Remove the meat carefully and using a slotted spoon discard the onions. Place in a large bowl.
Shred the meat with two forks. Return the meat to the crock pot and stir to cover the meat with the juice. Pour half of the marinade over the meat and stir again.
Keep on warm until ready to serve. Use the leftover marinade as a drizzle on sandwiches. *In the south the use white buns, of course!*