North Carolina Pulled Pork

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 29hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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