It's a great recipe for game day! Fox 8's Kristi Capel learned how to make Slow Cooked Pulled Pork and a Lexington-Style Barbecue Sauce from Old Carolina Barbecue's Brian Bailey.
Click here to learn more about Old Carolina Barbecue and find a location near you.
Old Carolina BBQ will be one of many restaurants at the Pig & Whiskey Festival that takes place in downtown Willoughby today through Sunday. Click here for more information about the Pig & Whiskey Festival.
Old Carolina Barbecue Company's Slow Cooked Pulled Pork
Recipe makes 8-10 servings
1 Pork Shoulder (of Boston Butt;preferably bone-in)
1 cup Pork Dry Rub (see below)
2 tablespoons Liquid Smoke (optional)
Old Carolina Pork Rub
4 tablespoons paprika (Spanish or Hungarian)
2 tablespoons cumin
2 tablespoons ground black pepper
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon granulated garlic
1 tablespoon chili powder
1 tablespoon cayenne pepper
Generously season a bone-in pork shoulder (also called a butt) with your favorite pork rub.
If you use the Old Carolina Pork Rub listed above, this will yield 1 cup of rub.
For a 4-6 lb. butt, you'll need less than 1/4 cup, so keep the rest for future use on ribs,
pork chops or even steaks and burgers.
Place the seasoned pork rub in a slow cooker.
For additional barbecue flavor, add liquid smoke to the cooker.
Cook on HIGH for 5-6 hours or LOW for 8-10 hours.
Pork will be done when it falls apart to the touch.
Drain all juices and shred the pork.
Serve on sandwich buns, topped with any one of your favorite Old Carolina barbecue sauces.
For a traditional Carolina-style sandwhich, also top with cole slaw.
Old Carolina Lexington-Style Barbecue Sauce
1 1/2 cups Apple Cider Vinegar
1 1/2 cups tomato ketchup
1/4 cup brown sugar
1 tablespoon Worcestershire Sauce
1 tablespoon honey
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon black pepper
1/4 celery seed
1/4 teaspoon cayenne pepper
A favorite in Lexington, NC, and in the “Piedmont” hilly areas of the western Carolinas. It is vinegar and pepper based, a lot like the East Carolina mop-sauce, but with a hint of tomato sauce added.
Recipe used with permission from Old Carolina BBQ.