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A Southern Classic
North Carolinians originally used the wood from their backyards for smoking and barbecuing pork and each cook had their own special sauce. Eventually the flavor and aroma of the best barbecue attracted neighbors and the first roadside bbq joints were born. This sauce, slowly simmered with a pork shoulder, makes the best pulled pork sandwich you'll find north of Raleigh!
Pure Cane Sugar, Water, Tomato Paste, Honey, Brown Sugar, Dijon Mustard (water, mustard seed, vinegar, salt, white wine, citric acid, turmeric, tartaric acid, spices), Cider Vinegar, Garlic Powder, Onion Powder, Salt, Citric Acid, Spices, Capsicum Oil
Directions:Rub salt and pepper onto a 4 pound boneless pork shoulder. Heat 3 TBLS. vegetable oil over medium-high heat in a heavy, ovenproof cooking pot with a lid. Brown the roast on all sides. Drain off all but 2 TBLS. of fat. Pour jar of Simmering Sauce over pork. Cover pot and bake in a preheated 325 F oven for 2 1/2 - 3 hours, until the pork can easily be pulled apart with a fork. Spoon the sauce over the roast several times during baking. Remove roast from pot. Pull pork apart, removing any fat. Add pulled pork back to the pan with sauce and stir. Serve warm on a sandwich bun topped with coleslaw. Serves 6-8.
This is the easiest pulled pork to make and very good If you like a sweet barbecue style. For my preference for less sauce, I only used half a jar for a 4lbs piece and still needed to reduce the sauce after the meat was done.
Carole, Sf bay area
Delicious! Easy to use. Smelled great while it was cooking. The meat was so tender when done. Definitely will do this again.