Carolina Pork BBQ
- Ready In:
- 6hrs 15mins
- Ingredients:
- 10
- Serves:
-
6-20
ingredients
-
Roast
- 6 -8 lbs pork shoulder or 6 -8 lbs boston butt
- 3 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
-
Sauce
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons red pepper flakes (more or less to taste)
- 3⁄4 cup apple cider vinegar
- 1 quart beer
directions
- Preheat oven to 350°F.
- Combine salt, pepper and garlic powder and season pork roast on all sides.
- Bake roast in covered pan 4-6 hours, checking often during the last 2 hours.
- Roast should be falling apart when finished.
- While roast is baking start the sauce by sweating the onions and garlic in the olive oil.
- Add red pepper flakes and allow to cook for 3-5 minutes.
- Add all of the vinegar and 1 1/4 cups of the beer.
- Simmer over low heat, use remaining beer to maintain approximately 2 cups of liquid in the sauce.
- Sauce should cook at least 3 hours.
- You may not have to use all of the beer.
- When roast is falling apart, remove from the oven, pull meat into shreds, and pour the sauce over the shredded meat.
- Return to the oven for 30 minutes to an hour.
- Serve on hamburger buns with coleslaw and Tabasco sauce.
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Reviews
-
Very delicious! I didn't use the entire amount of beer in fact I used one beer and mostly chicken stock and it still tasted fantastic, the meat did literally fall apart, the skin got nice and crispy the last hour of cooking with the foil removed, served on cheap hamburger buns with the coleslaw on top and potato salad on the side, pickles too, this was great!
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I looked for this recipe and was very excited when i found it... I was just looking for the sauce, and i used it on diced up 5 hr smoked pork tenderloins, ( a creation in itself) and it was perfect!!!!!!! i added about a cup of sugar after doubling the recipe but other than that, it was perfect... thank you!!!!! It made my huge superbowl party a hit
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I made this yesterday (my first attempt at making this kind of BBQ) and was surprised at how easy it was! However, when it was all done, I thought it had a slightly bitter taste and was a little too bland for me (I like spice), so I added some more cider vinegar and sprinkled some more crushed red pepper on the top for the last 10 minutes cooking in the oven and that seemed to help! I think I may try Amy's suggestion on cooking the sauce for a shorter time & with less beer for next time but overall, everyone was really happy with it! Thanks so much for sharing!
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This was wonderful. DH said he was going to walmart and get some stars and put a gold one on this recipe so I would make it often. I used a pork shoulder and cooked in the roaster on 250 most of the day. The meat did fall off the bone. Shredding took some time but oh was it ever worth it. Thanks for the great recipe
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This makes me miss the oyster and pig roasts. Just the smell of the sauce cooking made wish I was back in the Lowcountry of South Carolina. I have made this a number of times and each time it was cooked in the cockpot. My DH says it as good as a pig pickin. Thanks for the great memories and wonderful recipe.
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RECIPE SUBMITTED BY
stimied
La Porte, TX
I learned to cook in the Coast Guard, worked in several resturants after leaving the service, and still cook as a hobby.
My birthday is January 27th, but I'm not telling what year!! I have 2 beautiful children 2 girls ages 2 and 9, a husband who is very much like a third child, a dog, a cat, and a tank full of fish.
My RAK wish list:
A friendly smile!
A funny joke.
Heat resistant rubber spatulas.
Good vanilla beans.
Any exotic spices.
And because this is a wish list after all, a good 10" Nonstick sautee pan with deep sides!