Traditional NC Piedmont BBQ:
One Pork Butt
1 Cup of vinegar
1/4 cup of Sugar (whole cane or brown only not white sugar)
1 C of Ketchup
2 teaspoons of Mustard
1/4 teaspoon of Paprika
sprinkle of cumin
1 teaspoon of salt
pinch of red pepper
pinch of white pepper
Blend your spices Ketchup, Sugar, Vinegar and Mustard in a Bowl
Set the Pork Butt in a crock pot or slow cooker and pour the spices over the roast and turn the cooker to low or high. A Frozen roast 4lb roast will take about 5-6 hours on high or 8-10 on low. A thawed or fresh roast will take 5-6 hours on low and 3-4 on high.
When the pork is finished transfer to a large dish or pot and cut it with a knife, then take 2 cups of the still hot juices and pour it over the cut meat, cover with foil and rest for 20 minutes. Shred or pull the pork by hand. (the juices tenderize the meat making it easier to shred) For a finer pull, place it in the food processor.
Serve with BBQ slaw.
BBQ slaw
Chop Green and if desired Red cabbage. Place in the food processor and add 1-2 cups of BBQ juices from the cooked pork roast. Add 1-2 tablespoons of mayo if desired and pulse in the processor until desired texture is reached
One Pork Butt
1 Cup of vinegar
1/4 cup of Sugar (whole cane or brown only not white sugar)
1 C of Ketchup
2 teaspoons of Mustard
1/4 teaspoon of Paprika
sprinkle of cumin
1 teaspoon of salt
pinch of red pepper
pinch of white pepper
Blend your spices Ketchup, Sugar, Vinegar and Mustard in a Bowl
Set the Pork Butt in a crock pot or slow cooker and pour the spices over the roast and turn the cooker to low or high. A Frozen roast 4lb roast will take about 5-6 hours on high or 8-10 on low. A thawed or fresh roast will take 5-6 hours on low and 3-4 on high.
When the pork is finished transfer to a large dish or pot and cut it with a knife, then take 2 cups of the still hot juices and pour it over the cut meat, cover with foil and rest for 20 minutes. Shred or pull the pork by hand. (the juices tenderize the meat making it easier to shred) For a finer pull, place it in the food processor.
Serve with BBQ slaw.
BBQ slaw
Chop Green and if desired Red cabbage. Place in the food processor and add 1-2 cups of BBQ juices from the cooked pork roast. Add 1-2 tablespoons of mayo if desired and pulse in the processor until desired texture is reached
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