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Daniel K. Burgess, Webmaster
Page last updated:
Thursday, 17 May 2007 11:37

North Carolina Style Barbecue

Doc Burgess' Special Recipe

(Revised)

 I.: A Little Insight

In the traditional sense, when one thinks of Barbecue, they might think of thick steaks, hamburgers and hotdogs, slathered with a spicy and sweet sauce, slowly roasting over glowing charcoal briquettes in the backyard.   The distinctive scent wafts through the neighborhood on Mesquite wood charcoal smoke.  While this invokes a very mouth-watering memory, Southern cooks may be thinking of a different kind of Barbecue – the savory blend of seasoned pork, shredded or chopped, served up on a bun with generous dollop of Cole Slaw on top!

The North Carolina Style Barbecue presented here begins with carefully aged and smoked meat (often pork) seasoned with and simmered in a sauce of specially blended vinegar, pepper, mustard and other “secret” ingredients.  Depending on the locale, the blend of these ingredients vary greatly and Southern cook has his or her own special recipe.  They will gladly sell you their special sauce, but will not readily divulge all the ingredients (or in what proportion) they use in their recipe.  So, what is “Barbecue”?

II.:  What is “Barbecue”?

North Carolina style Barbecue starts with a select cut pork that is naturally smoked and cured.  The cut of meat most often used in Barbecue is the "Pork Shoulder" roast.  Still, this cut is suitable for making Barbecue.  In the recipe presented here, the Pork Shoulder cut is often available from the meat department of your local grocery store.  If you can get a naturally smoke cured roast, so much the better. 

Today, fresh cuts of Pork roasts used in making Barbecue are called by various names:  “Shoulder” "Picnic" or “Boston” roasts.  In the latter case, the Boston cut is sometimes called "Boston Butt".  No matter how it is named, it is still the same cut of meat and will come with or without a bone.   More times than not, the bone has been removed and the meat is neatly rolled up and tied together with strings.

Before making Barbecue, consider the that this cut of roast has a considerable amount of fat.  This may be an important consideration if you are watching the fat content in your diet.  However, the fat adds more flavor  – becoming tasty fat-rich delight not unlike a good and greasy deep fried batch of chicken!  If fat in your diet is an issue, leaner cuts of pork will work just as well and you can even trim off the excess fat as desired.

Barbecue is relatively easy and simple to make.  However, it does take a few hours.  This is one of those “Southern Cooking” recipes that can change greatly from cook to cook, but be prepared to spend a good portion of the day making it. 

Simply, you start with the basic ingredients and cook it until looks and tastes “right”.

The measurements I have provided here are “approximate” at best, but close enough to make an outstanding batch of Barbecue.  While not exactly the Barbecue I am really fond of, I have gotten gotten the "two thumbs up" approval from my family - especially from my grandparents - for this recipe.  Since I am no cook, you can see how easy and simple it is to make.  Your preferences and how you go about making Barbecue may differ.  Feel free to experiment!

As a final note, in the absence of smoked cuts of meat, the addition of liquid smoke flavor is used as a substitute.  If you do not care for the flavor and taste of artificial liquid smoke, it can be omitted without sacrificing the flavorful “twang”.

Let us begin…

III.: Utensils You Will Need

• Large Stock Pot (with lid) or “Slow Cooker” of suitable size (8-quart)
  
• Regular Butcher’s Knife
  
• Small Paring Knife
  
• Kitchen Fork (the two-prong kind)
  
• Two (2) Regular Table Forks
  
• Measuring Cup Set
  
• Measuring Spoon Set
  
• Mixing Bowl (2-Quart size)

IV.:  The Ingredients

• Pork Shoulder Roast (Boston), about 4-lb, bone in or out
• Vinegar Sauce Mixture:

• 1 Cup Apple Cider Vinegar

• 1/2 Cup Lemon Juice

• 1/2 Cup Worcestershire Sauce

• 2 TBSP Dark Brown Sugar

• 2 TSP Ground Black Pepper

• 1/2 TSP Ground Red Pepper

• 1 TSP Salt

• 1/2 TSP Cinnamon

• Liquid Smoke Flavor
• Vegetable Oil

V.: Mix The Sauce

In the 2-Quart mixing bowl, add the all dry ingredients – except the meat and liquid smoke flavor.  Add the Apple Cider vinegar, lemon juice and Worcestershire sauce.  Stir until well mixed, ensuring that the dry ingredients have dissolved as well as all dry ingredients.  Set the mixture aside for now.

VI.: Prepare The Meat

If you have a “Boneless” roast, cut the strings that holds it together so you can lay the meat out on a cutting board.  If you have a “Bone In” roast, leave the bone in for now.

Next trim off as much visible fat as you desire.  It is OK to leave a little fat, as it will cook down and give the Barbecue more flavor.

Note:  If you prefer a leaner cut of meat other leaner cuts of Pork will work.  Even neatly trimmed boneless Pork Chops will work too.  Just be sure to have about 4-lbs of meat.

VII.:  Prepare The Meat

With the two-prong Kitchen Fork, pierce the meat well all over.  This helps the roast cook faster and allows it to sop up the sauce as it cooks.

Next, place the roast in a suitable Stock Pot or large Slow Cooker with about a TSP of vegetable oil.  You may wish to spray the Stock Pot or Slow Cooker with no-stick vegetable spray before adding the meat and vegetable oil.  Turn the heat up to MED-HI and brown the roast well all over.

VIII.: Let’s Cook!

Carefully brown the meat, turning it frequently to ensure it is uniformly browned.  Continue piercing the meat as it browns.  When the roast is well browned, pour in the Vinegar Sauce mixture.  Allow the sauce to come to a rolling boil over MED-HI heat.  Reduce the heat to LOW and cover the pot.

To keep the roast from sticking to the bottom of the pot, turn the roast every 30 minutes or so.  As you do this, keep an eye on the level of the liquid in the pot.  What you want to do is slowly simmer the roast in the Vinegar Sauce.

After about 2-1/2 to 3 hours, the roast should be getting tender enough to break (pull) apart.  At this point, the meat should start coming apart in large clods.  Work at the chunks at little to break them apart, then cover and simmer another hour or so.  Then work on the chunks again.

If you have a “Bone In” roast, start working on removing the bone after several hours of cooking to free it from the meat.  You want the bone to come out clean and it might take a little more cooking time for this to happen.

Now, if the Vinegar Sauce level looks like it is getting low by this time, add another 1/4  to 1/2 Cup of Apple Cider Vinegar – just enough to keep the meat immersed and simmering.

By the end of the third hour or so, you will notice that the meat is beginning to fall apart like a well-cooked brisket of Corned Beef.  This is what you are looking for – a very tender stringy mass of meat simmering in the sauce.

At this stage, add the Liquid Smoke Flavor (if desired).  Add no more than about 2 TSP per pound of meat.  Do not add too much Liquid Smoke.  In fact, it is best to use the Liquid Smoke sparingly.

Cover and simmer for another 30 minutes or so.

IX. Crunch Time

By now, about 4 or morehours of cooking time will have elapsed.  Uncover the pot and work on any remaining chunks of meat with the two Regular Kitchen Forks.  Shred the meat well as you watch the sauce evaporate.  You are done when no visible remains of the sauce is left and the meat will appear to be a very tender mass.  The meat will be moist and ready to eat.  If you prefer it a little drier, keep stirring the mixture as more liquid evaporates.

Remove the pot from heat.

As it, the Barbecue is ready to eat.  If you want, you can chop it up finer with the Butcher’s Knife on a cutting board.  If you have a meat grinder, you can grind it up into an even finer mix.

X.: Cole Slaw

Cole Slaw is part of enjoying Barbecue.  You can purchase it already prepared or make your your own.  If you chose the latter, be sure that the sauce is not excessive

or too "runny", but more thicker and creamier.  Perhaps, if you choose, you can make your own Cole Slaw using readily available ingredients and making your own sauce.

IX: How To Enjoy

This is the easy part.  Serve the meat warm.  Place a spoonful or so on your favorite hamburger bun.  Top with a spoonful of Cole Slaw for an authentic Barbecue Sandwich.

X.: Leftovers?

Barbecue freezes well.  Place individual portions in bags and freeze.  Later, microwave a bag for a minute or so (until warm) and enjoy another sandwich!

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