Eastern N. Carolina Minced Pork Barbecue Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
9 lbs: Pork, preferably trimmed
Half shoulders, in about 3
Chunks,
BRINE
SAUCE
DIRECTIONS
Directions:
1 c Good wine or cider vinegar 1 c Water 1 t Freshly ground black pepper
1/4 t Ground red pepper 1 ea Bay leaf, crumbled 1 t Rosemary twigs 3 T Raw
turbinado sugar, brown -sugar, honey or molasses 2 T Salt 1/2 c Catsup 1/2
c Canned crushed tomatoes 1/2 c Good wine or cider vinegar 2 T Raw
turbinado sugar, brown -sugar, honey or molasses 1 ea Or 2 fresh chilies,
seeds -and membranes optionally ~removed, -OR- Dried whole or crushed red
~chilies 1 ea Clove garlic, crushed 1 T Soy sauce 1 t Dried thyme, oregano,
or -sage 1/2 c Sliced onions Stir the Brine ingredients to dissolve. Rinse
and wash the pork in running water. Immerse the pork chunks in brine poured
into heavy plastic bags. Force the air from the bags and seal. Marinate the
pork for 12 to 18 hours in the refrigerator, turning twice. The meat should
"cure" to a light gray and become firm. Smoking: Prepare electric smoke
oven with at least a quart of water and a good handful of wook chips or
twigs. Use hardwoods or fruitwoods in the chip tray. Soak them to prolong
the smoke. Spray racks with vegetable cooking spray. Place pork on racks
without piercing with a fork. Smoke the meat at a bare sizzling
temperature (175 degrees F) for 4 to 4 1/2 hours. Replenish the water pan
or chip tray if necessary. Remove pork and disconnect smoker. Allow the
meat to cool for half an hour. Trim the meat of skin and fat, and remove
the meat from bones. Using a large knife or cleaver, slice, dice and mince
the meat. The meat should still be slightly pink, even when fully cooked.
This is a characteristic of smoke ovens. (The cooking is not completed yet,
however.) Simmer the sauce ingredients gently for 1 hour or until slightly
thickened. Allow it to cook, stirring occasionally. Blend the minced pork
with the sauce, reserving 1/2 cup of sauce for the table. Pack into
casserole dishes, cover, and heat in a 200F oven for 1 hour. Uncover, stir,
and serve. EnjoyIngredients:
Submitted By EARL SHELSBY On WED OCT 06 1993 13:17:18
Source from luhu.jp
1/4 t Ground red pepper 1 ea Bay leaf, crumbled 1 t Rosemary twigs 3 T Raw
turbinado sugar, brown -sugar, honey or molasses 2 T Salt 1/2 c Catsup 1/2
c Canned crushed tomatoes 1/2 c Good wine or cider vinegar 2 T Raw
turbinado sugar, brown -sugar, honey or molasses 1 ea Or 2 fresh chilies,
seeds -and membranes optionally ~removed, -OR- Dried whole or crushed red
~chilies 1 ea Clove garlic, crushed 1 T Soy sauce 1 t Dried thyme, oregano,
or -sage 1/2 c Sliced onions Stir the Brine ingredients to dissolve. Rinse
and wash the pork in running water. Immerse the pork chunks in brine poured
into heavy plastic bags. Force the air from the bags and seal. Marinate the
pork for 12 to 18 hours in the refrigerator, turning twice. The meat should
"cure" to a light gray and become firm. Smoking: Prepare electric smoke
oven with at least a quart of water and a good handful of wook chips or
twigs. Use hardwoods or fruitwoods in the chip tray. Soak them to prolong
the smoke. Spray racks with vegetable cooking spray. Place pork on racks
without piercing with a fork. Smoke the meat at a bare sizzling
temperature (175 degrees F) for 4 to 4 1/2 hours. Replenish the water pan
or chip tray if necessary. Remove pork and disconnect smoker. Allow the
meat to cool for half an hour. Trim the meat of skin and fat, and remove
the meat from bones. Using a large knife or cleaver, slice, dice and mince
the meat. The meat should still be slightly pink, even when fully cooked.
This is a characteristic of smoke ovens. (The cooking is not completed yet,
however.) Simmer the sauce ingredients gently for 1 hour or until slightly
thickened. Allow it to cook, stirring occasionally. Blend the minced pork
with the sauce, reserving 1/2 cup of sauce for the table. Pack into
casserole dishes, cover, and heat in a 200F oven for 1 hour. Uncover, stir,
and serve. EnjoyIngredients:
Submitted By EARL SHELSBY On WED OCT 06 1993 13:17:18
Source from luhu.jp