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Blogger julishannon leans toward the vinegar-laden Carolina-style sauce for her pulled-pork sandwich, and details the two-day process of the barbecue, from which wood chips to use for smoking pork butt to giving white bread and hamburger rolls the thumbs up. She also lays out a good lesson for all of us: Slow life down a little. Maybe that starts in the kitchen.
See Kitchen Daily for another North Carolina pulled pork recipe and Curtis Stone's recipe for a pulled-pork sandwich with cole slaw.
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4-07-2010 @10:02AM Numb said... and now I'm drooling.... yum!
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4-11-2010 @8:57PM CJB said... Just like Jessica states, there are two main types of BBQ in North Carolina - eastern & western. Eastern NC BBQ is vinegar based and is my preference; however, the tomoato based BBQ in the western part of the state is good also. Eastern BBQ is generally accompanied by yellow cole slaw and western BBQ has its red slaw. Both generally are served with a side of hushpuppies and fries. Most places in the south serve sweet tea, but unsweet tea is also available...so there's no need to whine about this beverage. (Water is always available.) Most eastern NC BBQ is served shredded, but I am seeing more restaurants serving pulled BBQ. I try to stay away from the restaurants that serve 'bare bone' BBQ with the sauaces on the table. I'd rather be served with the BBQ already flavored whether it be eastern or western NC BBQ. For eastern NC BBQ, I recommend Parker's BBQ and Bill's BBQ in Wilson, NC, Kings BBQ in Kinston, NC, Wilbur's BBQ in Goldsboro, BBQ Lodge in Raleigh, and McCall's in Goldsboro & Clayton, NC. For western NC BBQ, just about any restaurant in Lexington, NC will satisfy you. Years ago while I was in Spartanburg, SC, I tried some fabulous mustard-based BBQ. One other comment - while in North Carolina, try some homemade cooked banana pudding. Skip the instant, cold pudding. Baked banana pudding taste best when warm or room temperature. Yall, I hope this helps.
4-07-2010 @10:31AM Michael said... This person can't be from North Carolina, there's no brown sugar in NC barbecue! Just smoked pork, vinegar, and red pepper.
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4-07-2010 @2:08PM MikeB said... A greater truth has never been spoken! Properly smoked pork is already perfectly flavored, the vinegar and red pepper just enhance it (like salt & pepper). Other sauces with sugar, tomato, mustard, etc. just distort and hide the intricate flavors you spend all night and day creating.
4-07-2010 @10:46AM christopher said... @Michael but I never hear people complain about bbq more than NC style. My favorites are subtle NC bbq or hybrid varieties that have some vinegar but components of other bbq styles from around the country.
I have to say I don't love the 'bread' that comes with good bbq. Hearty artisan bread doesn't fit either but at least its bread. The soft, sweet, dough-ball crap everyone eats ruins it for me. I understand I'm a yank out of place in the south but never should a meal include bread-like food product glued to the roof of your mouth (or melting in your hand) nor diabetic-coma sweet tea. Allen and Son in Chapel Hill has been my best "authentic" bbq experience in NC. The pork was pulled, not shredded, and lightly vinegared. The tea was sweet but subtle and not syrup.
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4-08-2010 @9:50AM Numb said... Whoa there - sweet tea is the flavor of HEAVEN.
4-07-2010 @9:28PM Jessica J. said... North Carolina has two types: eastern style, which is mainly vinegar based, and western style, which tends to have a tomato based sauce. My favorite is a hybrid of the two. Several places around the triad region (Winston-Salem/Mount Airy) have an assortment of sauces and keep the actual bbq pretty bare bones, then you add whichever sauce you want. I've seen a hybrid with vinegar, brown sugar, and tomato, which was delicious!
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4-11-2010 @8:40PM Cristiemayor said... Myself, I think that the first and most important step to the good BBQ is NOT to use the cheap fatty meat. BBQ can actually be pretty low-fat; some cuts of pork don't have much fat, and fat takes away from the taste anyway. And it should be tender enough to be pulled, not chopped to bits. I have to stop now, this is making me hungry . . .
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4-11-2010 @9:53PM Ann from Eastern N. C. said... I find all the comments amusing. I was born and became an adult in N. C. Eastern Section. You have never lived until you have a good plate of barbacue..............chopped. A good pork ham (leave the skin on) cook on a grill with a top with charcole, indirect cooking. Give it several hours to cook, have some hickory chips, you have soaked in water several hours prier to preparing to cook your pork. Toss those wet hickory chips on the fire the last 30 min of cooking. Sauce is simple: a gallon jug of apple cider vinegar, large family size tomato ketchup, table spoon of red pepper, 1 table spoon of wouchershire sauce, salt and black pepper to taste. Bring all ingredience to a boil, then simmer in a large pot for three hours. Cool for several hours and pour back in to jug vinegar was in. After the pork has rested for half hour chop and pour this sauce on the choped meat as you cut. Stir up well, serve with a good recipe of cold slaw, some of House Gentry Hushpuppy mix( use butter milk, to mix up the hushpuppies mix) and some sweet tea................say your blessing and enjoy. I came from a long line of people who know how to cook barbacue in eastern North Carolina. Enjoy
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4-11-2010 @10:01PM John said... The motto for K.C.'s ribshack in Manchester, N.H.? "We don't care how you do it down south!".
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4-11-2010 @10:12PM sam said... oh all you NC folks...if you really want to get an argument started, bring in the alabama style that is mayonnaise based. I know, I know...I saw it on PBS and almost died. It looks like crap. Everyone knows that proper barbecue is not WHITE. It is just appalling...and it tastes...just like heaven. Honest.
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4-12-2010 @8:56PM HB said... I'm from NC and the absolute best BBQ you can get is from Smithfield's BBQ....along with the fried chicken or BBQ chicken. They have both types of sauces, the sweeter, thicker red sauce and then the thinner, vinegar based sause...both are to die for. Grab a big ole sweet tea, BBQ sand (with or without slaw) and you'll fall in love. Also, in Durham...Bullocks BBQ...it may look like a hole in the wall place but it's a fav for the locals as well as many, many famous people. When you go in, the walls are full of photos of the famous people that have been there....now that is good southern cooking. Hushpuppies, BRUNSWICK stew and any, I mean ANY, side dish or southern food you can imagine!! I'm sooo hungry right now!!!!
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