Cat’s North Carolina BBQ

This is a great recipe that I received from a friend many years ago. It is for a truly delicious BBQ. I make this whenever I get a true desire to jump in the car and drive home. All the while I know I can not do that but the desire is still there to go home. I know how E.T. felt when all he wanted to do was go home.

So Natasha this ones also for you.

The Best North Carolina BBQ:

2 each pork shoulder roast 6 pounds each, bone in, rind removed

12 cloves garlic peeled minced

3 cups apple cider vinegar

Sauce

12each garlic cloves minced
1 teaspoon kosher salt

1/4cup broth reserved pork-simmering liquid

1 teaspoon sugar

1 tablespoon cayenne pepper

1/4 teaspoon black pepper freshly ground

3 1/2 cups cider vinegar

Final Sauce

1 1/2 cups sauce reserved sauce from above recipe

1/4 cup broth reserved pork-simmering liquid

1/3 cup barbecue sauce smoky-flavored

salt to taste

Hot pepper sauce for use at the table

Place the roasts, the garlic, and the 3 cups of vinegar in a very large deep stockpot or flameproof casserole.

(If necessary, divide the roasts, garlic, and vinegar evenly between 2 smaller pots.)

Add water to cover by at least 2 inches and bring to a boil over high heat.

Reduce the heat, partially cover, and simmer for 2-1/2 hours, adding boiling water as needed to keep the meat covered. Or cook in a crock pot for 6 – 8 hours on low.

Remove the roasts from the pot, reserving the cooked garlic cloves and 1/2 cup of the pork-simmering liquid.

Place the roasts on a rack in a large roasting pan.

Preheat the oven to 350 degrees.

Meanwhile, prepare the Sauce.

In a large bowl, mash the cooked garlic to a paste with the salt.

Add 1/4 cup of the reserved pork-simmering liquid, the sugar, cayenne, pepper and 3-1/2 cups of vinegar and mix well.

Remove 1-1/2 cups of the Sauce and set it aside to be used later in the Mixing Sauce.

Use the remaining Sauce to baste the pork as it roasts.

With basting brush( I use the kind that look like a string mop)or paintbrush, baste the roasts with Sauce and place them in a 350 degree oven.

Immediately reduce the heat to 300 degrees.

Cook for 2 hours, basting every 15 minutes and turning once or twice.

Use all of the Sauce (but none of the reserved Sauce).

Remove the pork from the oven and transfer to a large chopping board.

Spoon or pour all fat out of the roasting pan and set the pan aside.

Do not wash it.

The pork roasts should be a little crusty on the outside and very tender and moist inside.

Discard the bones and remove any fat.

With a heavy large knife, chop/shred the lean pork .

Transfer to a large bowl and cover loosely to keep warm and moist.

Proceed immediately to make the Final Sauce.

Place the empty, unwashed roasting pan over very low heat and add 1/2 cup of the reserved Sauce.

Scrape the pan to loosen caramelized juices and browned bits, stirring quickly and constantly so none of the flavorful liquid evaporates.

Pour every last drop of this sauce;essence of barbecue sauce; back into the remaining reserved Sauce.

Add the 1/4 cup of reserved pork-simmering liquid.

Stir in the smoky-flavored barbecue sauce and season with salt to taste.

This Final Sauce will mellow considerably as the barbecue ripens. Add half the Final Sauce to the chopped pork and mix well.

Gradually blend in the remaining Final Sauce.

Let cool, cover tightly, and refrigerate for at least 12 hours to let the flavor develop.

(Chopped barbecue can be prepared in advance and refrigerated for up to 2 days, or frozen for up to 2 months.)

Let return to room temperature before reheating, covered, in a microwave oven or 300 degree conventional oven or very slowly in a pot on the stove or even in a crock pot set on low for 4 hours. Just remember to stir several times.

Adjust the seasonings as necessary and serve hot.

Cole slaw is traditional with chopped barbecue, and hot-pepper sauce is a must. Along with plenty of Sweet Tea (recipe posted earlier).

Hope ya’ll enjoy this dish.

Hope to see ya’ll soon.

Cat I miss you.