Got a 2 lb. piece of pork shoulder. How can I make barbecue?
Most recipes I've seen suggest working with a much larger piece of meat, but I bought a two pound hunk of pork shoulder (with skin but no bone) at an Asian market yesterday. I'd love to make some kind of eastern NC-style barbecue within my kitchen. Can y'all recommend a basic method for pulled pork, or a particular recipe? Covered in the oven for many hours at a low temperature, I'm guessing? I've only made pulled pork once before, ages ago, and would love to hear from you cooks.
If you only have 2 pounds of meat, you don't need to cook it for hours in the oven. I'd cook it for 1 1/2 hours at the most. If it were me, I'd put it in the crockpot, cook it without any liquid in it for about three hours, then drain off any fat and add the sauce. Cook for another 4 hours.
My family is from NC; my grandfather never seasoned his meat with anything besides salt & pepper before grilling, even pulled pork. Mustard in not associated with NCarolina BBQ, it's a South Carolina thing. Here's a recipe for sauce that's been in my family for years.
NC BBQ sauce
3 cups water
1/2 cup cider vinegar
1 cup ketchup
1/4 cup brown sugar
2 tablespoons worcestershire sauce
2 tablespoons butter
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
Add all ingredients to a saucepan, bring to a simmer for over low heat for 20-30 minutes.
I'd put it on 300F.degrees. You can add some water to the dish for steam, cover tightly and cook about an hour, then drain off the liquid and add the sauce. Cover up tightly again and let it go until you can shred it with a fork. Probably another hour or so. Also, taste the sauce after you simmer it to determine if it's either too tart or sweet & adjust. Please post how it came out.
here is an "authentic" Carolina spice rub for pulled pork, chicken and brisket
1Cup Spanish paprika
1/4C kosher salt
1/4C table grind Black Pepper
2Tablespoons Garlic Granules
2T Garlic Powder
2T Dry Powder Mustard (Colmans)
2T Dark Chili Powder
apply to a base of prepared yellow mustard
the "mop sauce" is made with
1C chicken broth
1C apple cider vinegar
1C olive oil
1T Black Pepper
simmer for 15 min tel it turns tawny and the oil incorporates
baste the BBQ with this to reintroduce moisture and added flavor
there is a "Finish sauce" for Pulled Pork that is added to the pork after it is "pulled"
1-1/2C Apple cider Vinegar
1/4C dark brown sugar
1T black pepper
1T Red pepper flakes
a good hearty dash of hot pepper sauce
good eating folks- Enjoy
If you have a slow cooker, you can put the piece of meat in there - put some BBQ rub on it first or at least some salt, and pepper. Add about a cup of beer (a lager like Sam Adams works well) and some of your favorite BBQ sauce. Let is cook until falling apart. Take the meat out and let the juices cool so you can skim off the fat. When the meat is cool enough to handle, use two forks to pull it apart, discarding any large pieces of fat. Put it back into the slow cooked with more BBQ sauce if needed. Heat thru. Not exactly authentic BBQ, but it taste just like the real thing and is super easy to make.
But the poster wants eastern style, which doesn't involve barbecue sauce. try this link for the crockpot:
if you want the elusive smoke flavor you can add liquid smoke to your sauce.
to do it on the grill, try this link:
Unfortunately, I can't find a link for doing it in the oven (my fav way--I'm from NC), but putting on a not too sweet rub and roasting long and slow should do it. Then just chop and moisten with the vinegar sauce from either recipe. you won't get the hickory flavor doing it in the kitchen but it will still taste great.
Thanks! I'd come across that latter recipe in my search and salivated over it -- but I'll have to use the oven since I live in a small apartment with neither a slow cooker nor a grill. What temperature would you recommend? Before you oven-roast, do you usually score the skin first or add liquid? Do you cover the pan? I really cannot remember what I did last time.