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Ten June Favorites
Our special grilling issue is packed with great summer recipes, but these ten are at the top of our list.
05.15.08
1
North Carolina Pulled-Pork Barbecue
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.
- Keywords
- pork,
- grilling,
- southern u.s.,
- regional specialty,
- barbecue
- Keywords
- grilling,
- barbecue,
- sandwiches,
- meat,
- dessert
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