Sunday night I tossed a seven-pound pork shoulder in my Dutch oven, turned on the oven at 220 degrees, covered the pot and didn’t take it out until morning (about 10-11 hours).
Honestly, this is the easiest way to make pulled pork. I always add about three cups of water to my pot and I lazily season the water (not even the meat) with salt, pepper, chili powder, cumin, garlic powder, onion powder, paprika and smoked paprika. It easily flavors the meat without even getting my hands dirty. I love that.
For pulled pork I like a vinegar based sauce as opposed to traditional, thick barbecue sauce. This Carolina sauce is on the thin side and has a real TANG to it. If you feel the vinegar would be too strong for you, you can always cut it down by half, taste it and add accordingly. Or if a thicker, sweeter sauce is more your style, give my Kansas City Style Barbecue Sauce for pulled pork a try.
I absolutely love this sauce squeezed on pulled pork and put between two pieces of white bread. Yum.
East Carolina Barbecue Sauce
- 2 cups cider vinegar (you can cut this in half if you think it will be too vinegary for you)
- 2 Tablespoons molasses
- 1 Tablespoon ground dry mustard
- 1/2 cup butter
- 1/2 teaspoon cayenne pepper
- 1 Tablespoon Worcestershire
- 1 cup packed dark brown sugar
- 4 teaspoons cornstarch
- In a medium saucepan over medium heat, mix cider vinegar, molasses, dry mustard, butter, cayenne pepper, Worcestershire and brown sugar. Bring to a boil. Mix 4 teaspoons cornstarch with 4 teaspoons cold water and slowly add to the sauce; simmer 1 minute. The sauce will thicken a little but will remain mostly thin as this is the type of sauce it supposed to be (it will also thicken a bit more when it cools). If you think the cornstarch became clumped in any way within the sauce, strain before pouring into a squeezable bottle.
- Serve over pulled pork.
Now, where’s the bread?
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