* Exported from MasterCook *
Real Carolina Barbecue
Recipe By : CRAIG GARDINER (KNHT09A)
Serving Size : 1 Preparation Time :0:00
Categories : Grill Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pork butts
=4 to 5 pounds each
1/4 Cup paprika
2 Tablespoons salt
2 Tablespoons granulated sugar
2 Tablespoons brown sugar
2 Tablespoons ground cumin
2 Tablespoons chili powder
2 Tablespoons Freshly Ground Black Pepper
1 Tablespoon cayenne pepper
Barbecue sauce:
1 Cup white vinegar
1 Cup cider vinegar
1 Tablespoon granulated sugar
1 Tablespoon crushed red pepper flakes
1 Tablespoon hot pepper sauce
1 Tablespoon salt
1 Tablespoon Freshly Ground Black Pepper
Made this pork for a week-end party and everyone loved it.
You do have to pay attention to it, but it's worth the
effort. BTW, if you don't like food very spicy, cut down on
the cayenne in the marinade. Craig.
Remove two pork butts, 4 to 5 pounds each from the
refrigerator. Combine 1/4 cup paprika with 2 tablespoons
each of salt, granulated sugar, brown sugar, ground cumin,
chili powder and freshly ground black pepper, and 1
tablespoon cayenne pepper. Rub meat all over with mixture
and allow meat to come to room temperature, about 2 hours.
Using hardwood charcoal, build a small fire on one side of
a covered grill. Allow about 40 minutes for the charcoal
to become completely ignited and covered with gray ash.
Place the butts on the grill making sure that they are not
over any part of the fire. Cover grill and open vents
slightly. Add additional charcoal and turn meat every 30
to minutes to maintain a very slow fire. Cook until
internal temperature is 165 to 170 F., and the meat is
super tender, 5 to 7 hours.
Make a barbecue sauce of 1 cup each of white vinegar and
cider vinegar, and 1 tablespoon each of granulated sugar,
crushed red pepper flakes, hot pepper sauce and salt and
freshly ground black pepper to taste. Stir until sugar
dissolves. Add more sugar if desired.
Remove the pork butts from the grill and chop, slice or
shred them. Mix the pork with the sauce to taste and pile
it onto buns. Serve with coleslaw and pass additional hot
sauce if desired. Yields 12 servings.
Note: This sauce is of course very vinegary and may not be
to everyone's taste. I also served a tomato-based BBQ sauce
so people could take their choice.
From Cook's magazine 1994. jmerrill@prodigy.com
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