Carolina Barbecue Pork

Depending on where you are in the Carolinas, barbecue means either a whole hog or Boston Butt. And, depending on the region, there will be a different sauce on the pork. In the eastern area of the state – where the “flatlanders” live – you’ll find whole hog cooked over hickory coals and served with a vinegar-based sauce spiced with crushed red pepper flakes, cole slaw, sweet ice tea and hush puppies –  deep-fried balls of cornbread. Up in the hills, you’ll find Boston Butt served with a sauce of tomatoes, vinegar, pepper and red pepper flakes. While I prefer a western-style sauce, I’ve included recipes for both and I’ll let you decide which is best!

(Chef’s note: When you finish smoking this pork butt, you’ll want to hit the shower unless your partner loves the smell of hickory!)

1 (8.8-pound) bone-in pork butt (Boston Butt)
1/2 cup spicy mustard
1/2 cup Porcine Powder, recipe follows
8 pounds natural lump charcoal
6 cups hickory wood chips, soaked in cold water at least 1 hour
12 hamburger buns, split
Cole slaw, recipe follows

Mop sauce:

1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil

Prepare the mop by combining all the ingredients in a mixing bowl. Transfer the mop into a food-grade spray bottle.

Using a utility knife, score the pork fat into a diamond shape similar to preparing a ham. Be careful not to cut into the meat. Brush the pork with mustard and sprinkle liberally with rub. Wrap the butt with food film and refrigerate at least 6 hours or up to 2 days.

About 45 minutes before cooking, fill Grill Dome firebox 3/4 full with lump charcoal and ignite with pieces of a SuperCedar fire starter or electric igniter.

Once the temperature stabilizes around 225 degrees F. add two cups of drained wood chips to the coals. When a good smoke develops, place the pork in the smoker, fat side up, and cook for four hours. After four hours, add another two cups of drained wood chips to the coals, mop the shoulder and cook, mopping every hour or so, for another four hours. Add more pre-lit coals and wood chips, as necessary, and continue cooking another four to six hours or until the meat is very tender and has an internal temperature of 170 to 180 degrees F. if you’re slicing the butt or 195 to 205 degrees F. if you’re pulling it. (When the butt is done, the blade bone will slide out easily.)

Remove the meat from the smoker and transfer it to a clean half-sheet or baking pan. Let the roast stand until cool enough to handle (or cool and refrigerate). Shred into bite-size pieces and pour any juices from the baking sheet over the pork. (Pork may be cooked one day ahead. Cover with foil or food film and refrigerate.)

Place the shredded pork in a large cast iron skillet and heat over medium heat. Add two to three cups of sauce to the skillet (enough to saturate the meat) and cook, stirring, until thoroughly warmed.

Ladle a 5-ounce portion of the pulled pork onto the bottom half of a hamburger roll, top with a dollop of cole slaw, cover with the bun top and serve.

Porcine Powder

As with most barbecue recipes, there is a wide variety of rubs and spice concoctions for “Carolina-style pork.” This rub will form a nice bark and a nice layer of seasoning on the butt. It could also be used for pork roasts or chops.

1/4 cup sweet paprika

2 tablespoons coarse kosher salt

2 tablespoons granulated sugar

2 tablespoons dark brown sugar

2 tablespoons cracked black pepper

2 tablespoons granulated onion
1 tablespoon granulated garlic
1 tablespoon ground cumin

1 tablespoon ground cayenne pepper

1 tablespoon dry mustard

Combine the ingredients in a mixing bowl and stir well to incorporate. This seasoning blend will keep about two months if stored in an airtight container.

Yields about 1 1/4 cups

 

Western North Carolina Barbecue Sauce

8 tablespoons (1 stick) unsalted butter
1 yellow onion, diced (about 1 1/2 cups)
6 cloves garlic, minced
1 cup white wine vinegar
2/3 cup ketchup
1/2 cup dark brown sugar, packed
1 tablespoon dry mustard
1 teaspoon chili powder
1 cup water
Coarse kosher salt and freshly ground black pepper

Melt the butter in a 2 1/2-quart saucepan over medium heat; add the diced onion and the garlic. Cook, stirring, until the onion becomes translucent, about 5 minutes. Add the vinegar, ketchup, brown sugar, dry mustard and chili powder. Stir, then add the water and whisk to combine. Bring to a boil, reduce heat to simmer, and simmer for about 20 to 30 minutes.

Season to taste with salt and pepper.

Eastern NC Barbecue Sauce

1 cup white vinegar

1 cup cider vinegar

1 tablespoon light brown sugar

1 tablespoon crushed red pepper flakes

1 tablespoon Louisiana-style hot sauce

1 teaspoon coarse kosher salt

1 teaspoon ground black pepper

Combine the vinegars, brown sugar, red pepper flakes, hot sauce, salt and pepper in a mixing bowl. Whisk well to incorporate. Cover and refrigerate for 1 day. Store, covered and refrigerated, for up to 1 month.
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