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| Name: | Rick's Pulled Pork w/ Carolina BBQ Sauce | Contributor: | Richard Mckee |
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| Description: | Rick's "against all Carolinians hold sacred" BBQ sauce. | Posted: | 2003-06-06 |
| Key words: | bbq, pork | Category: | Sauces |
| ID: | 460 | Updated: | 2006-04-07 10:03:53 |
| Ingredients: | 1 qt cider vinegar
1/4 c catsup 1/2 c water 4 Tbsp brown sugar 2 Tbsp Dijon mustard 2 Tbsp salt 2 Tbsp black pepper 2 Tbsp red pepper flakes 1 tsp Cayenne powder 1 tsp onion powder 1 tsp garlic powder 1 oz whiskey Approx 4 lb pork butt |
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| Preparation: | In a sauce pot, add the wet ingredients and whisk in the mustard. Add the dry ingredients, whisk well until well incorporated and bring to a low boil, then remove from heat and let sauce cool.
When sauce is cool, stab pork shoulder many times with knife (I use a knife I lifted from the Bate's Motel), place pork in a gallon size zip plastic bag, remove excess air until pork is completely covered by sauce. Place in frig to marinate over-night. Smoke marinated pork butt for about 1-2 hours using hickory chips. I use a Webber at low temp. Wrap butt in heavy-duty foil with a little more BBQ Sauce and place in foil pan. Cook on low heat (approximately 200-260 deg F) for 4-6 hours, depending on size of pork butt, until you can pull the bone out of the meat. You can finish cooking in the oven or on the Webber. Pull/shred the pork, adding enough of the drippings to moisten. Serve with Rick's Virginia-Style Finishing Sauce. |
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