Eastern North Carolina barbecue is all about tender chopped pork and a sharp vinegar-pepper sauce. This home-kitchen version uses pork shoulder so readers can make the flavor without cooking a whole hog.
Eastern North Carolina Chopped Barbecue with Vinegar-Pepper Sauce
Eastern North Carolina barbecue is all about tender chopped pork and a sharp vinegar-pepper sauce. This home-kitchen version uses pork shoulder so readers can make the flavor without cooking a whole hog.
Ingredients
Method
Instructions
- Heat oven to 300 degrees. Pat pork dry and season all over with salt, black pepper, paprika, and garlic powder.
- Place pork in a roasting pan, cover tightly with foil, and roast until very tender, about 4 to 5 hours.
- While pork cooks, stir together apple cider vinegar, white vinegar, red pepper flakes, hot sauce, and sugar if using. Let stand at least 30 minutes.
- When pork is tender, rest 20 minutes. Pull meat from the bone, discard excess fat, and chop the meat.
- Moisten chopped pork with pan juices and vinegar-pepper sauce to taste. Serve warm.
Notes
- For a smokier flavor, cook on a smoker or grill over indirect heat.
- Serve with barbecue slaw, boiled potatoes, hushpuppies, or cornbread.
