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Carolina BBQ

SUBMITTED BY: John Koral

"Carolina style shredded pork BBQ. This recipe was given to us when we lived in the Carolinas."
PREP TIME  4 Hrs 40 Min
COOK TIME  20 Min
READY IN  5 Hrs
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 6 pounds pork shoulder
  • 1 bay leaf
  • 1 teaspoon crushed red pepper flakes
  • 4 cups water
  • 1 cup vinegar
  • 1/3 cup white sugar
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 clove garlic, pressed

DIRECTIONS

  1. Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
  2. Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2003 by Sarah Howard
Add hot sauce and you're ready for the best barbeque ever!

6 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2003 by candy
I am a Carolinian and my family butchered their own hogs....this is not a good substitute for traditional BBQing. The spices sound great-just oven cook this meat, add a little smoke and a tad bit vinegar......never use red sauces and Carolina Pork BBQ!!! NEVER! Use Piggy Park or make your own. This recipe does make tender meat...just not close enough to Pig Pickin' quality...so why bother.

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2004 by OZMAMA
Here in the Carolina's, BBQ is as heated a discussion as politics and religion; especially since your brand of que depends on what part of the state you're in *grin*. This is a great stove top recipe, but I encourage everybody to find a good ol' pig-pickin when they come to visit! I liked this better the day after as it seemed a little too sweet when eating it immediately after it cooked. It got the okay from DH's co-workers after they got over the fact that there was RED in it. *lol*

4 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 515

  • Total Fat: 27.2g
  • Cholesterol: 179mg
  • Sodium: 271mg
  • Total Carbs: 14.2g
  •     Dietary Fiber: 0.3g
  • Protein: 50.6g

VIEW DETAILED NUTRITION

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