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Awesome-great-super-love it!!!! Great for football season!!! I make everything a day ahead for a hassle free day!!!
- 1 pork butt (I buy one around 5-6 pounds)
- cracked black pepper
- garlic powder
- 2 bay leaves
The firey sauce known as NC Style
- 1 teaspoon light brown sugar
- 2 cups apple cider vinegar
- 1 teaspoon salt
- 2 teaspoons fresh ground black pepper
- 1 teaspoon cayenne
- 1 cup ketchup
- 2 cups water
- Tabasco sauce
Lexington Style Sauce
- 2 cups water
- 3⁄4 cup light corn syrup
- 1⁄2 cup tomato paste
- 1⁄2 cup vinegar
- 3 teaspoons molasses
- 3 teaspoons brown sugar
- 1 teaspoon liquid smoke
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon garlic powder
- 1⁄2 large onion, grated
- Make the sauce one or two days ahead.
- Roll the pork in the salt, pepper and garlic powder.
- Bake like you normaly would, usually low and slow.
- At this point the rest is up to you-you can shred the pork now with forks, and chop some (this is what you would do if you had been grilling or smoking the roast), adding sauce of choice.
- Or, if you have a good amount of leftover pork butt roast you can --
- Get a large pot and place the pork in it.
- Add water up to half way up the pork-cut up 3 or 4 onions and a whole head of garlic and add to water along with the bay-bring to a boil, cover and reduce to simmer-I simmer for around 3 hours or until the pork is falling away from the bone.
- Remove the meat (reserve the broth for something else like beans or soup) Shred the pork and add to sauce of choice.
- Serve on toasted buns, some folks put slaw on it or on the side and Southern Barbecued Beans.
- For the Lexington style sauce add all ingredients to a pot, bring to a boil and simmer to desired thickness.
- For the NC firey style bring to a boil-reduce and simmer for 15 minutes-this will keep for 6 months in the fridge.
Saying "bake pork like you normally would" is not nearly descriptive enough. I need a recipe because I don't know how to cook a pork butt!
5 stars, and I'm from NC, so I should know! We just had the firey NC sauce with our pulled pork. It was wonderful. Had a great flavor that complimented the meat. I made it three days ago and let it set in the fridge...I think I should have added a bit more tabasco, as it was not really firey, but I don't like it to scald my mouth anyway. Thank you for sharing.
I've never given a negative review at Zaar, so this is my first. I had 3 pounds of already baked pork roast on hand and was looking for a good recipe for pulled pork. All the ingredients in the Lexington-style sauce suited my family's tastes...but the rest of the recipe was a train wreck! I even started a thread about this recipe, hoping that some chef could simplify it for me and we just threw up our hands! First, there are no directions on how to bake a pork roast, for those that don't know how. Second, it mentions "left over butt roast" and the fact that you "boil it with water, onions and garlic." That would have reduced my already fork-tender pork roast into "pork paste!" When it comes to the sauces, it says to "add all the ingredients". But, if you've never done this before, I had to question "Does that also mean adding the shredded pork that #4 suggests?" I may actually make the sauce, add the meat to it and see how it turns out. But, I'll be reposting the sauce recipe with clear directions for people who are not familiar with this type of cooking.