South Carolina Chopped Barbecue Recipes

SOUTH CAROLINA CHOPPED BARBECUE

Steps:

• In a Dutch oven, combine the pork, garlic, vinegar and peppercorns and add enough water to cover. Bring liquid to a boil over moderately high heat, skimming the froth as it rises to the surface. Simmer, partially covered, for about three hours, or until very tender.
• Meanwhile, prepare the sauce by combining the vinegar, pepper and salt in a covered container, shaking vigorously to blend.
• Preheat oven to 350 degrees.
• Remove the pork from the Dutch oven, discarding the liquid. Place pork on the rack of a roasting pan, and baste thoroughly with the spicy sauce. Baste every 15 minutes or so, turning the meat after 1 1/2 hours. It should roast for a total of about three hours with constant basting, so it does not dry out. The fat should be crisp.
• Remove pork from the oven, chop very finely with a large knife, and sauce again. The mixture should be moist, but not soupy. Serve warm, with cole slaw and white bread.

OVEN CAROLINA BARBECUE

Steps:

• 1. Preheat oven to 265 degrees.
• 2. line a large pan with foil leaving enough excess to wrap the pork butt.
• 3. Place the pork butt in the pan and rub with the 1/2 tsp. of salt. Wrap and bake in oven at 265 degrees for 13 hours.
• 4. Drain most of the broth. (leave a little to keep it moist) Remove bones. Gristle will render (soften and practically melt away.) leave fat. Chop the pork coarsely.
• 5. FOR THE SAUCE
• 6. In a medium saucepan, combine all sauce ingredients in a quart size mason jar. Shake well and refrigerate overnight and up to 2 months.
• 7. Mix barbecue sauce, to taste with pulled pork (Carolina Barbecue.) Serve with more barbecue sauce on the side.
• 8. Serve pork as is on a plate or serve on a bun with extra sauce and cole slaw!

CAROLINA-STYLE PORK BARBECUE

Steps:

• Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

SLOW COOKER CAROLINA BBQ

Steps:

• Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
• Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.