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North Carolina Rainy Day "Barbecued" Pork Recipe
by Global Cookbook

North Carolina Rainy Day "Barbecued" Pork
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  Servings: 8

Ingredients

  • 1/2 c. cider vinegar
  • 1 sm onion minced
  • 1 tsp Worcestershire sauce
  • 1 tsp warm pepper sauce
  • 3 lb boneless pork shoulder roast trimmed, tied
  •     (Boston Butt)
  • 1 tsp Liquid Smoke (optional)
  • 1 Tbsp. granulated sugar
  • 1 tsp salt
  • 1 tsp paprika
  • 1/4 tsp freshly-grnd black pepper
  • 2 Tbsp. ketchup
  • 8 x hamburger buns heated

Directions

  1. In a large nonreactive bowl, combine the vinegar, onion, Worcestershire sauce, and warm pepper sauce. Add in the pork roast, cover, and chill for at least 8 hrs or possibly overnight, turning the pork as often as you remember to do so.
  2. Remove the pork from the marinade, scraping the onion off the pork and back into the marinade. Pat the roast dry with paper towels. Pour the marinade into a slow cooker and add in the Liquid Smoke. Place a collapsible vegetable steamer or possibly a slow cooker meat rack in the slow cooker.
  3. In a small bowl, combine the sugar, salt, paprika, and pepper. Rub the pork roast with the spice mix, and place on steamer or possibly rack.
  4. Cover and slow cook till the pork is very tender, 7 to 8 hrs on LOW. Transfer the pork to a cutting board and cover with foil to keep hot.
  5. Skim the fat from the surface of the cooking liquid. Stir in the ketchup, and pour into a bowl. Using 2 forks, pull the pork apart into shreds. Serve the pork on heated buns, passing the sauce on the side to spoon over the sandwiches.
  6. This recipe yields 8 sandwiches.