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Pig-Picking Barbecue Pulled Pork
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This has been traced to George Washington's day and is considered to be the oldest American barbecue. Who knows for sure? Use your oven, or use an outdoor barbecue pit or fireplace with the pork in a cast iron stew pot or dutch oven. This is often smoked, using an outdoor smoker. I am also recommending putting the chunk of meat in a stove-top smoker for 30-40 minutes, and then remove from the smoker and proceed on with the following directions. That will give a gentle smoke flavor to the meat.
1 cup apple cider vinegar
Preheat oven to 325 degrees. Combine the 1 cup vinegar, brown sugar, red pepper flakes, cayenne, and salt in a stainless steel or glass bowl and set aside at room temperature to develop the flavors. In another bowl, make the cooking sop by combining the 2 cups vinegar, brown sugar, red pepper, and salt. Place the pork in a roasting pan or dutch oven. Pour the cooking sop into the pan. Cook for 3-5 hours, partially covered, basting with the sop occasionally and until the meat pulls apart easily. (internal temperature about 165-170 degrees) Timing depends on the size of the chunk of meat and the temperature of the oven or fireplace. Cook slowly and keep moistened with the cooking sop. When tender and "stringy", remove the roast from the oven or fireplace and let cool about 30 minutes. When cool enough to handle, slice or shred (pull) the meat. Pour 1/2 cup of the reserved sop over the meat to moisten it. Serve with the rest of the sop as desired. This is traditionally piled into hamburger buns for the famous Southern BBQ sandwich. Originally it probably was served on a trencher table (long wooden table with an indentation in the center) as a whole pig or a large piece of meat and the diners simply reached over and pulled off what they wanted to eat, sopping up the sauces with hearty bread. Have fun!
Recipe created 1996-05-18.