Safari Steve
D23 Expo Here I Come!!!
- Joined
- Aug 27, 2000
- Messages
- 1,909
I got a little homesick, so I decided to make a regional dish to cheer myself up. Barbeque varies in style, flavor, and cooking method from region to region, and where I come from (coastal South Carolina), it is primarily slow-cooked pork basted in vinegar and spices and pulled.
Thought I would share my dad's recipe in case anyone wants to try some (it is widely known throughout the South that you can't get good BBQ in FL)
You will need:
1 Pork Roast (shoulder or Boston Butt)
Apple Cider Vinegar
Ground Red Pepper
Black Pepper
Salt
Crock-Pot
Directions
Trim pork and season generously.
Pour 3/4 cup of vinegar into crock pot.
Place pork in crock pot on high for 2 hours.
After 2 hours, turn pot to "low" setting for 6 hours.
After 8 hours of cooking, drain the pot (reserve drippings for BBQ rice).
Remove bone, transfer meat to a large mixing bowl.
Pull meat with two forks (meat should fall apart easily. If you have to cut it, you messed up. Destroy the evidence. No one must know your horrible secret.)
When meat is thoroughly pulled and any remaining gristle has been removed, return meat to now-empty crock pot.
Add 1 Cup of fresh vinegar, season to taste.
Return crock pot to low setting for an additional 2 hours.
Serve with a mustard-based sauce (or whatever you like), green beans (cooked to death), and BBQ Rice.
BBQ Rice:
Cook rice with the BBQ drippings that you saved. Combine 1 cup of rice with 2 cups of liquid and boil until rice is soft and flaky. Salt and pepper may not be necessary, but it never killed anybody.
*edit!*
If you are making the rice while finishing up the bbq, remember that the already hot/warm liquid will come to a boil and cook the rice much faster than starting with cold water (I just scalded some of my rice to the bottom of a pot, but I managed to salvage most of it.)
Thought I would share my dad's recipe in case anyone wants to try some (it is widely known throughout the South that you can't get good BBQ in FL)
You will need:
1 Pork Roast (shoulder or Boston Butt)
Apple Cider Vinegar
Ground Red Pepper
Black Pepper
Salt
Crock-Pot
Directions
Trim pork and season generously.
Pour 3/4 cup of vinegar into crock pot.
Place pork in crock pot on high for 2 hours.
After 2 hours, turn pot to "low" setting for 6 hours.
After 8 hours of cooking, drain the pot (reserve drippings for BBQ rice).
Remove bone, transfer meat to a large mixing bowl.
Pull meat with two forks (meat should fall apart easily. If you have to cut it, you messed up. Destroy the evidence. No one must know your horrible secret.)
When meat is thoroughly pulled and any remaining gristle has been removed, return meat to now-empty crock pot.
Add 1 Cup of fresh vinegar, season to taste.
Return crock pot to low setting for an additional 2 hours.
Serve with a mustard-based sauce (or whatever you like), green beans (cooked to death), and BBQ Rice.
BBQ Rice:
Cook rice with the BBQ drippings that you saved. Combine 1 cup of rice with 2 cups of liquid and boil until rice is soft and flaky. Salt and pepper may not be necessary, but it never killed anybody.
*edit!*
If you are making the rice while finishing up the bbq, remember that the already hot/warm liquid will come to a boil and cook the rice much faster than starting with cold water (I just scalded some of my rice to the bottom of a pot, but I managed to salvage most of it.)
