This slow roasted pork is delicious made into a sandwich and topped with coleslaw or eaten straight off the plate.
Having grown up eating North Carolina style BBQ, the sauce was a bit of a surprise for my taste buds. But, I thoroughly enjoyed the combination of tangy, sweet and the little kick of cayenne.
Having grown up eating North Carolina style BBQ, the sauce was a bit of a surprise for my taste buds. But, I thoroughly enjoyed the combination of tangy, sweet and the little kick of cayenne.
(You may of course, use whatever sauce you prefer, as the sauce is prepared separately and added to the meat prior to serving).
Step one: Brining
To insure the meat stays moist, I brine it in the refrigerator 24 hours (or at the least, overnight). The simple brine consists of the following ingredients
3/4 cup of Kosher Salt
To insure the meat stays moist, I brine it in the refrigerator 24 hours (or at the least, overnight). The simple brine consists of the following ingredients
3/4 cup of Kosher Salt
3/4 cup of Brown Sugar
1/2 cup liquid smoke (optional)
Water
Heat about 2 cups of water until boiling, add the Kosher salt and the brown sugar and stir until dissolved. Allow mixture to cool. Place your meat in a large non-metallic container and add the brine mixture and enough cold water to cover the meat. Cover and place in the refrigerator for 24 hours or until ready to roast.
When you are ready to roast the meat, remove it from the brine and rinse thoroughly in cold water. Pat dry with paper towels.
Water
Heat about 2 cups of water until boiling, add the Kosher salt and the brown sugar and stir until dissolved. Allow mixture to cool. Place your meat in a large non-metallic container and add the brine mixture and enough cold water to cover the meat. Cover and place in the refrigerator for 24 hours or until ready to roast.
When you are ready to roast the meat, remove it from the brine and rinse thoroughly in cold water. Pat dry with paper towels.
Ingredients:
5-6 lb Pork Roast - shoulder or Boston butt.
Olive Oil
Dry Rub:
3 Tablespoons Smoked Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Brown Sugar
1 Tablespoon Dry Mustard
3 Tablespoons Kosher Salt
In a small bowl mix the smoked paprika, garlic powder, brown sugar, dry mustard and kosher salt until well blended.
Coat the meat on all sides with a small amount of olive oil (enough to make the rub stick).
Cover the meat on all sides with the dry rub and place in a roasting pan on a rack. Allow the meat to sit at room temperature while you preheat the oven to 275 degrees.
Bake the pork until the thickest part of the meat registers 190 degrees (the meat will easily fall apart with a fork at this point). This will take anywhere from 8-11 hours.
Remove the roast from the oven and allow it rest for 10-20 minutes. Using 2 forks, shred the meat from the bones.
Sauce Ingredients:
1 1/2 cups cider vinegar
1 1/2 cups cider vinegar
1cup yellow mustard (8 ounce jar)
1/2 cup of ketchup
1/3 cup brown sugar packed
2 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon ground cayenne pepper
1/2 teaspoon black pepper
1/2 cup of Bourbon (my secret ingredient, I use Jim Beam)
Combine the sauce ingredients in a small sauce pan, stir to combine well. Simmer over medium heat stirring frequently for about 10 minutes or until sauce starts to thicken and sugar has dissolved.
(If you like sauce you might want to go ahead and double this recipe, we definatley needed more sauce than this recipe makes).
This recipe was adapted from a recipe by Tyler Florence
recommend this
email
print
link to this page
Comments: 64
I say that same exact thing!
We've gotten where we brine almost all of our meats now, unless we're marinating them. It really does make a big difference,
This is still a little vinegary for some folks I'm sure. We just don't normally use any mustard or ketchup or sugar or anything in ours. Pretty much vinegar and crushed red peppers. I was really surprised that I enjoyed this sauce ~ but don't tell my dad.
I agree, it's all in what you are used to. I'll have to eventually get off my butt find a recipe that I like and make it myself. Dang, now I'm hungry!
good stuff.....
That said....this sounds incredibly good Moggy!
I do love my N.C. style but still....
If you have a tender cut already it's dangerous. I don't think I would brine a beef or pork tenderloin for example. That being said, this recipe, or bone-in chicken or Thanksgiving turkey MUST be brined. It makes a world of difference.
Looks wonderful! Congrats on being a Gather Pick also. :)
Anyway, thanks again for stopping by ... I really appreciate it!
Jack is good for the sauce too...