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Tender pork with a tangy and sweet mustard-based “Carolina” style BBQ. The South on a bun!
This recipe makes enough to feed an army (I should know!) The barbecue freezes well, so you can use half now and save the other half for a quick dinner another time. You will start this the evening before the day you wish to serve it.
For the roast:
To begin, trim off any excessive chunks of fat from your roast, but don’t worry about being too aggressive with the trimming. Your roast should be roughly 8-9 pounds.
In a Dutch oven, heat oil over fairly high heat. When it is very hot, but not smoking, place the roast in the pot. Do not move it. Let it sit for about 3-4 minutes. Then repeat on each side of the roast that you can. When you have seared all the sides you can, transfer the roast to a crockpot (slow cooker.)
In a bowl, combine 1 cup of the broth, the wine, garlic powder, salt, 1 teaspoon pepper and 1 tablespoon of the Liquid Smoke. Pour all over the roast. Put the lid on your crockpot and cook it on low for 12 hours, overnight.
For the sauce:
The next morning, prepare the “Carolina” barbecue sauce. In a saucepan, combine all of the sauce ingredients (except the red pepper flakes) plus the remaining black pepper and Liquid Smoke. Bring to a gentle boil, reduce heat, and simmer 15 minutes, stirring occasionally. Turn off the heat, and leave it for now.
Carefully transfer the roast to a platter or large baking dish with sides. Discard the liquid in the pot. Using two forks, shred the pork roast. Discard any remaining “fat chunks” or bones. Put the meat back into the crockpot, and pour in half of the Carolina BBQ sauce, and the remaining ½ cup of chicken broth. Stir it all together and let this sit on low for 4-6 hours.
Ladle half of the remaining sauce into a smaller saucepan. Add in your red pepper flakes and simmer it on low heat for about 10-15 minutes. Pour both sauce versions into jars or bottles. Set them in the fridge until dinner time.
When dinner time rolls around, serve pulled pork on rolls, topped with additional barbecue sauce (the mild and the hot versions).
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!