Food recipes
Carolina Pulled Pork Sandwich
Carolina Pulled Pork Sandwich Ingredients: 1/4 cup butter, 1 1/2 cups chopped onion, 3 cloves garlic (chopped), 1 tablespoon powdered mustard, 1 tablespoon paprika, 1 teaspoon ground cinnamon, 1 teaspoon cayenne peppe...
Carolina Pulled Pork Sandwich
Ingredients:
1/4 cup butter, 1 1/2 cups chopped onion, 3 cloves garlic (chopped), 1 tablespoon powdered mustard, 1 tablespoon paprika, 1 teaspoon ground cinnamon, 1 teaspoon cayenne pepper, 2 cups catsup, 1/4 cup packed dark brown sugar, 1/4 cup apple cider vinegar, 2 cups water, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 tablespoon vegetable oil, 1 whole (5 pound) Boston pork butt, 12 smooth hamburger buns
Directions:
Melt butter in saucepan. Add onion and garlic; cook till softened, 5 minutes. Add mustard, paprika, cumin and cayenne; cook 1 minute. Add catsup, sugar, vinegar and water; simmer, covered, 30 minutes. Uncover; simmer 30 minutes. Add salt and pepper. This can be prepared 2 times ahead, then refrigerated, covered. Before using, simmer 3 minutes. Preheat oven to 350 degrees F. Heat oil in large ovenproof Dutch oven; add pork; brown for 10 minutes. Bake, uncovered for 30 minutes. Pour 1 cup of barbecue sauce over pork. Cover pot. Reduce heat to 250 degrees F. Bake 3 to 3 1/2 hours, basting meat occasionally, until a thermometer inserted in the center of the roast registers 170 degrees F to 180 degrees F. Let cool a little. Skim off fat. Pull meat apart using 2 forks. Add pulled meat with remaining barbecue sauce in a large bowl. Serve on buns with cole slaw.
Ingredients:
1/4 cup butter, 1 1/2 cups chopped onion, 3 cloves garlic (chopped), 1 tablespoon powdered mustard, 1 tablespoon paprika, 1 teaspoon ground cinnamon, 1 teaspoon cayenne pepper, 2 cups catsup, 1/4 cup packed dark brown sugar, 1/4 cup apple cider vinegar, 2 cups water, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 tablespoon vegetable oil, 1 whole (5 pound) Boston pork butt, 12 smooth hamburger buns
Directions:
Melt butter in saucepan. Add onion and garlic; cook till softened, 5 minutes. Add mustard, paprika, cumin and cayenne; cook 1 minute. Add catsup, sugar, vinegar and water; simmer, covered, 30 minutes. Uncover; simmer 30 minutes. Add salt and pepper. This can be prepared 2 times ahead, then refrigerated, covered. Before using, simmer 3 minutes. Preheat oven to 350 degrees F. Heat oil in large ovenproof Dutch oven; add pork; brown for 10 minutes. Bake, uncovered for 30 minutes. Pour 1 cup of barbecue sauce over pork. Cover pot. Reduce heat to 250 degrees F. Bake 3 to 3 1/2 hours, basting meat occasionally, until a thermometer inserted in the center of the roast registers 170 degrees F to 180 degrees F. Let cool a little. Skim off fat. Pull meat apart using 2 forks. Add pulled meat with remaining barbecue sauce in a large bowl. Serve on buns with cole slaw.