Cooking With Metachat!

Thursday, October 06, 2005

mygothlaundry's Carolina Crock Pot Barbecue

Get a Boston butt pork roast.
Coat it with BBQ dry rub (I make a big jar of this about twice a year and use it for everything: for a big jar, it is: 2 tbsp kosher salt, 4 tbsp sugar, 2 tbsp cumin, 2 tbsp black pepper, 2 tbsp chili powder, 4 tbsp paprika, 4 tbsp garlic powder, 2 tbsp onion powder, 2 tbsp coriander)
Put it in the crock pot with a can of frozen orange or apple juice and 12 ounces of beer.
Put the crock pot on low and leave it alone for 36 hours. Yes, 36 hours. The smell will drive you mad the 2nd day but it's all worth it.
Pull the roast out and into a bowl - it will be falling off the bone. Shred it with two forks and mix in roughly 1/2 c. vinegar, 1/4 c. honey, 1/8 c. mustard and whatever bottled barbecue sauce you like. Or worcestershire. Whatever. Salt & pepper. Just keep tasting it and you'll know. Boy, will you ever know. This stuff is mad delicious.
Serve it on white rolls with coleslaw and baked beans. You are now an honorary North Carolinian.

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