Side Pannel
Pork Bbq- North Carolina Style
Pork Bbq- North Carolina Style
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 6 lb Boston Butt- 2 pieces
Directions
DRY SEASONING RUB
3 tb Pepper; coarsely ground
3 tb Dark brown sugar
3 tb Paprika
2 tb Salt
1 ts Cayenne pepper; see note
MOP
1 c Cider vinegar
1/2 c Water
1 tb Worcestershire sauce
1 tb Coarsely ground pepper
1 tb Salt
2 ts Vegetable oil
BARBECUE SAUCE
1/4 c Unsalted butter
6 tb Minced onion
1 1/3 c Cider vinegar
1 1/3 c Ketchup
1 c Dark brown sugar
1 ts Worcestershire sauce
1/4 ts Cayenne pepper; see note
COLESLAW
1 c Mayonnaise
6 tb Cider vinegar
3 tb Sugar
12 c Shredded cabbage; lightly
-packed
Mix all rub ingredients. Mix mop ingredients. Sauce, spices and mop can be
prepared one week ahead.
tTrim pork of all excess fat. Rub with dry seasonings and chill for 2-6
hours. Place on grill over indirect heat. If possible maintain temperature
at 225-250 degrees. Cook until meat registers 170 degrees, turning
occasionally and mopping regularly. Transfer to pan and shred. Pour
drippings over pork. Serve on buns, topped with coleslaw and BBQ sauce.
Sauce: Melt butter. Add onion and saute approximately 3 minutes over medium
heat. Add remaining ingredients and bring to boil. Reduce heat and simmer
for approximately 30 minutes or until sauce is reduced to 2 2/3 cups.
Season to taste with salt and pepper
For coleslaw: Mix first 3 ingredients in large bowl. Add cabbage. Season
with salt and pepper. Prepare 1-2 days ahead for full flavor
3 tb Pepper; coarsely ground
3 tb Dark brown sugar
3 tb Paprika
2 tb Salt
1 ts Cayenne pepper; see note
MOP
1 c Cider vinegar
1/2 c Water
1 tb Worcestershire sauce
1 tb Coarsely ground pepper
1 tb Salt
2 ts Vegetable oil
BARBECUE SAUCE
1/4 c Unsalted butter
6 tb Minced onion
1 1/3 c Cider vinegar
1 1/3 c Ketchup
1 c Dark brown sugar
1 ts Worcestershire sauce
1/4 ts Cayenne pepper; see note
COLESLAW
1 c Mayonnaise
6 tb Cider vinegar
3 tb Sugar
12 c Shredded cabbage; lightly
-packed
Mix all rub ingredients. Mix mop ingredients. Sauce, spices and mop can be
prepared one week ahead.
tTrim pork of all excess fat. Rub with dry seasonings and chill for 2-6
hours. Place on grill over indirect heat. If possible maintain temperature
at 225-250 degrees. Cook until meat registers 170 degrees, turning
occasionally and mopping regularly. Transfer to pan and shred. Pour
drippings over pork. Serve on buns, topped with coleslaw and BBQ sauce.
Sauce: Melt butter. Add onion and saute approximately 3 minutes over medium
heat. Add remaining ingredients and bring to boil. Reduce heat and simmer
for approximately 30 minutes or until sauce is reduced to 2 2/3 cups.
Season to taste with salt and pepper
For coleslaw: Mix first 3 ingredients in large bowl. Add cabbage. Season
with salt and pepper. Prepare 1-2 days ahead for full flavor
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