Hope everyone is having a day filled with family, friends, food and fun. As promised, here are a couple of sauces for you to try. We're doing pulled pork (thank you Mom!) and pulled chicken for our celebratory feast.
I've got an Eastern NC-influenced sauce and a Lexington-style sauce for you to try. Enjoy.
Eastern NC BBQ Sauce
1 cup apple cider vinegar
3/4 cup white vinegar
1 tbsp. brown sugar
1 tbsp. cayenne pepper
2 tsp. Tabasco sauce
1 tsp. crushed red pepper flakes
1 tsp. black pepper
1 tsp. salt
Blend all ingredients together. Refrigerate for at least 3 hours, stirring occasionally (to make sure sugar dissolves), to allow flavors to blend.
Serve up with pulled pork.
Lexington-style NC BBQ Sauce
1 cup apple cider vinegar
1/2 cup ketchup
2 tbsp. Worchestershire sauce
2 tbsp. brown sugar
1/2 tsp. chili powder
1/2 tsp. salt
5-6 dashes Tabasco
Blend all ingredients together. Refrigerate for at least 1 hour to allow flavors to blend.
For both sauces, you want to make sure the sauces are at room temperature, though you can heat them a little before serving (so that you are not putting cold sauce on hot pork).
Serve up with pulled pork.
"Quick"-n-Easy Pulled Pork
6 lb. bone-in pork butt
Place pork butt in a foil-lined pan, fat side up. That way the drippings from the fat will cook into the meat keeping it moist.
Bake at 325 degrees for 6 hours. Drop oven temperature to 300 degrees, continue to cook for 1 hour.
Remove loin from oven. Using a pair of forks, pull the meet from the bone and crisped fat.
Serve up with favorite sauce.
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