Pulled Pork Barbeque
The great thing about Pulled Pork barbeque is that it has many personalities. The personalities depend on the regional recipe.
In my opinion all of the recipes are excellent and likability just depends on personal preference. I’m partial to North Carolina style (both east and west) sauce that is very vinegary.
Western North Carolina includes a tomato component (ketchup) while the eastern North Carolina style is mustard based but have pretty much the same components.
Those common components are apple cider vinegar, sugar, pepper flakes and maybe a little cayenne.
The recipe below was adapted from a Food Network channel recipe and it uses honey instead of molasses as a sweetner.
Western North Carolina Pulled Pork
Ingredients for the Sauce
- 3 cups of apple cider vinegar
- 1/4 cup of honey
- 1/3 cup of Ketchup
- 3/4 cup of sugar
- 1/4 cup of kosher salt
- 2 tablespoons of red pepper flakes
- 1 1/2 teaspoon black pepper
Directions
- Follow the directions for cooking Pork Barbeque and when done put on your cooking gloves and proceed to pulled the pork apart into short strands of meat
- Heat the sugar and vinegar in a sauce pan until the sugar dissolves. Take off the heat and stir in the rest of the ingredients.
- Put the desired quantity of the pulled pork in a glass baking pan and pour the sauce over the meat.
- Cover the pan with foil and heat for approximately 15 minutes. Remove and serve.
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