North Carolina Pulled-Pork Barbecue


epicurious
600 mins (prep 540)
4 ingredients
makes 8 servings
As anyone from eastern North Carolina will tell you (often passionately and at great length), barbecue means a whole hog cooked low and slow over a banked pit. The meat is pulled or chopped into moist strands, dressed with some remaining "mop" (the vinegar-and-red-pepper basting sauce), and mixed with cracklings. For us, however, the whole hog had to go. Instead, we used pork shoulder: It's easier to handle and not such a huge investment of time and money. People from western North Carolina, in fact, prefer shoulder meat, but they sweeten the sauce with tomato or ketchup.

Categories:  southern , summer , traditional , on-a-budget , grilling ,
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Ingredients

Nutrition

Serving Size (106.47 g)
Servings 8
Amount per Serving
Calories 32.47 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.0%
Saturated Fat 0.0g 0.0%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 5.2mg 1.73%
Total Carbohydrate 3.74g 9.96%
Dietary Fiber 0.0 g 0.0%
Sugars 3.18 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 7.27mg% Iron 0.21mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
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