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Being a true son of North Carolina and a lover of its greatest gastronomic triumph - Pork Barbeque - I can't begin to express the very great outrage that I experienced upon discovering the abomination entitled "North Carolina Barbeque Sandwich" on your website.
At first, fearing that I could not refrain from launching into an expletive filled tirade at the offending Chef (Chef?!!), I attemptted to "Rate This Recipe" only to find that the lowest possible rating of "Feed it to the Dog" would have given it far more credit than it is due.
Boil!...Bulls Eye Barbeque Sauce...Garlic...Onions...Blasphemy!
The only pork product that should ever be boiled, and then only as a last resort, is a frozen hotdog wiener. North Carolina barbeque is Pork which has been slow smoked over Hickory Wood and is served with a tangy, sweet and peppery vinegar-based sauce (see accompanying recipe), slaw and usually hushpuppies and fries.
Basic North Carolina Sauce
1 cup Apple Cider Vinegar
1 cup Sugar
3/4 cup Tomato Sauce
Hot Pepper Flakes or Cayenne Pepper to taste
Dissolve sugar in vinegar on top of stove then stir in remaining ingredients. Simmer for a few minutes and then place in a serving container. Serve it "on the side" and allow your friends and family to decide how much fire they would like to add to their pork.
Allow me to conclude by saying that I hope my comments have corrected any missconceptions about North Carolina Barbeque that this "recipe for disaster" has caused.
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Instructions
Heres how I do it folks. The evening before the party I roast my pork intil done. Time depends on how large the roast is. The next morning I plop the pork into a large pot of boiling water and bring it back up to a boil, then reduce to a simmer. After about 2-1/2 hours I remove from heat and water. Place on a cutting board and "pull" the pork apart with forks so that you have some fine shreads and some smallish chunks. In a large pot I cook the onion and garlic until just browning. I then add the pork and barbecue sauce and about 1-1/2 cups water. I then simmer this, stirring often until the excess liquid has been absorbed. How saucy this is depends on how you want it. I serve this with cole slaw and southern baked beans.
Author's Comments
I will post the <A HREF="/recipes/recipe.phtml?recipe_id=17724">bean recipe</A> also. It's great. You will note that the time frame to cook this in is sketchy at best. I do like to do this the day before and reheat, serving on toasted onion rolls. This is a major hungry man pleaser!
This is great for a tailgating party!!
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