Comments on: carolina-style pulled pork

By: jenyu

jenyu — Thu, 29 Mar 2012 15:51:44 +0000

Herb – it definitely adds nice flavor by browning the outsides :)

By: Herb

Herb — Thu, 29 Mar 2012 15:48:57 +0000

Whenever I cook a steak, I sear both sides over an extremely high heat. This seals in the juices and fat thereby preserving the flavor. Would not the same principal apply to cooking a Boston butt?? Just wondering.

By: Sandy

Sandy — Fri, 09 Mar 2012 00:28:17 +0000

When considering NC BBQ you have to realize there is Eastern and Western NC BBQ…and there is a difference.
I grew up on the western version and much prefer it. It is usually served on a hamburger bun with slaw that has sauce mixed in I believe. This sauce is reddish in color but seems to be vinegar based…there is now the regular and the sweeter version. Regular is better. For Real BBQ, come to Shelby, NC.

By: Kelly

Kelly — Tue, 28 Feb 2012 07:03:03 +0000

Although I sincerely applaud your effort, I wouldn’t consider this Eastern Carolina barbecue (or just plain “barbecue,” as we in Eastern NC refer to it). First, there should not be any cumin or chili powder in the dry rub. The beauty of real (good) barbecue is that it’s spiced just enough to highlight the flavor of the pork. These spices detract from the pork’s rich simplicity. Also, I think there is too much sugar in your sauce. When I make barbecue, my “sauce” contains only three ingredients: apple cider vinegar, red pepper flakes, and salt. I refer to it loosely as sauce because I season the meat directly to taste with these three items as I chop. I never combine them together to make a composed sauce. As mentioned earlier, I chop my barbecue and I think it is essential to achieving the quintessential flavor and texture that I expect with barbecue.

By: Nikki

Nikki — Mon, 16 Jan 2012 20:23:08 +0000

I was born and raised in southeastern NC and have grown up eating “pig butt”. This is def one of the easiest meals I cook and use it on a weekly basis. I take the shoulder, stick it in the crock pot, pour over half a bottle of Carolina Treet (a wonderful vinegar bbq sauce) and let it cook on low for about 6 hours. I then pour out most of the excess fat and add a little more sauce and start pullin. The best bread I have found that I love is “potato bread” nothin beats it. Some sweet slaw on top of the bbq and you have the best bbq sandwich ever!! Serve with a side of pork n beans or some ff. Never had it any other way and certainly don’t plan on it. :)