Pulled pork is the traditional barbecue of North Carolina. It is perhaps the oldest form of barbecue in the United States. The sauce used in the eastern style of North Carolina pulled pork contains no tomatoes. It is descended from the "English ketchup" used in colonial America: a vinegar-based concoction with spices. English ketchup was sometimes made from fish brine, and mushrooms were sometimes used as well--but no tomatoes. It is believed by some that in the 1600's and 1700's tomatoes were thought to be poisonous. In any case, today we use the vinegar and the spices, but no fish brine and no mushrooms--and still no tomatoes! This is an easy (not technically a barbecue) version that requires no fancy smoking or grilling. Just use your stove and oven!
Ingredients
1 pork shoulder blade roast (about 4 lbs.)
2 tbsp. canola oil
10 to 12 hamburger buns
For the Rub:
2 tbsp. brown sugar
2 tbsp. paprika
2 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. kosher salt
1 tbsp. coarsely ground black pepper
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. celery seed
1/2 tsp. ground mace
For the Sauce:
3/4 cup white vinegar
3/4 cup cider vinegar
1 tbsp. brown sugar
1 tbsp. Louisiana hot red pepper sauce
1 tsp. crushed red pepper
1 tsp. Lawry's® seasoned pepper (or black pepper)
1/2 tsp. cayenne pepper
1/2 tsp. kosher salt
Directions
In a bowl or container, mix all of the rub ingredients together.
Cut off excess fat from meat.
Rub the meat with a liberal amount of rub--make sure you rub into all the nooks and crannies.
Cover the remaining rub and keep (for up to about 6 weeks) in a cool, dry, dark place. (You should have enough rub left for at least one more roast.)
Wrap the meat in a double layer of aluminum foil and refrigerate for at least one hour.
In a container with a lid mix all the ingredients of the sauce together.
Refrigerate for at least one hour so that the flavors blend together.
Position the oven rack to center and preheat oven to 325 degrees F.
In a heavy oven-proof pot or skillet, heat the vegetable oil on stove over medium heat.
Add the meat and brown on all sides.
Cover the meat tightly with either a lid or aluminum foil.
Place in oven and bake for about 3 to 3 1/2 hours, or until meat can be shredded easily with a fork.
Remove meat from oven and allow to stand (covered) for 10 minutes.
Remove sauce from refrigerator.
Combine the pan juice with the sauce.
With a fork, shred the meat into strings.
Stir the sauce into the shredded meat. (Reheat meat a bit if necessary.)
Mutton, Roasted
