Slow Southern Style…

Well, it just so happens there was a big argument (ahem, discussion) on the cooking board I frequent about what qualifies as “BBQ” today. Some concluded that BBQ implies cooking outside on the grill…hamburgers, hot dogs and the like. Other thought BBQ referred specifically to certain meats slow cooked with rubs and sauces. I fall into the later category. Hamburgers and dogs on the grill is “grilling out.” As in, we’re having people over tonight and grilling out. But true BBQ is a whole different ball game.

Here in the Midwest, it’s not like there are BBQ places on every corner like in other parts of the country. I sure do love it though. Of course, I can’t actually make anything that even comes close to authentic BBQ here at home, but I thought I would try to bring in some of those yummy flavors that are such a treat. Eric isn’t a big fan of thick, goopy, tomato-based BBQ sauces so I wanted try a vinegar-based Carolina-style sauce with pork. We both really enjoyed this! And I had a blast making my own sauce!

ROOT BEER PULLED PORK WITH CAROLINA BBQ SAUCE (Pork Recipe adapted from AllRecipes.com)

  • 1 2lb. Pork Loin Ribeye Roast (I buy this cut over the tenderloin because it’s cheaper, and since it cooks in the crockpot, it ends up nice and tender)
  • 1 12 oz. can of rootbeer
  • Salt & Pepper to taste
  • Carolina BBQ Sauce (recipe to follow)

Directions:

  1. Season the pork with salt and pepper. Coat a heavy skillet or dutch oven with olive oil and sear each side of the meat to get some color to it. Place in a slow cooker with root beer and cook on low for 4 to 5 hours. Drain root beer and chop or shred pork. Stir in BBQ. Serve over sandwich buns, if desired.

CAROLINA BBQ SAUCE (Recipe Source: Allrecipes.com)

**WARNING!** This sauce is SPICY! For me, there’s no such thing as too spicy, but I know some might find the kick to be a bit too much. To knock back the spice, I would decrease the amount of Cayenne and leave out the hot sauce completely.

INGREDIENTS:

  • 1 1/2 cups prepared yellow mustard (I knocked this back 3/4 cup per some suggestions from reviewers)
  • 1/2 cup packed brown sugar
  • 3/4 cup cider vinegar
  • 3/4 cup beer
  • 1 tablespoon chili powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon freshly ground white pepper
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 tablespoons butter, room temperature
  • 1 1/2 teaspoons liquid smoke flavoring
  • 1 teaspoon Louisiana-style hot sauce, or to taste

Directions:

  1. In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
  2. Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.

ENJOY!

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4 Comments

Filed under pork, sauces

4 responses to “Slow Southern Style…

  1. Yum! I have a pork butt in the freezer that I need to use, I may have to use this recipe. I LOVE SPICY!

  2. i miss carolina bbq now that we are in dallas! i love spicy food too :)

  3. Pingback: Things Aren’t Always What They Seem… « Milk & Honey

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