/ck/ - Food & Cooking

Post food porn please. No jack bullshit.

seasoned pork butt smoked over fruit wood for hours, chop it up and add some vinegar pepper sauce and the meat melts on your tongue like cotton candy.

>>7534605

East Carolina, the kind where the sauce is just apple cider vinegar with bits of cayenne pepper and black peppercorns floatin in it with some corn starch too to thicken it up.

It's so simple yet so delicious. Get some pulled pork on a Hawaiian roll and add that sauce and wash it down with a bottle of cheerwine and you're in hog heaven.

>>7211299

here's one for you

>>6842054

>at least you're not the south

name one thing from flyover shitholes that's half as good as New Orleans gumbo, East NC BBQ, Smithfield Country Ham, or Memphis ribs.

Texas a shit, East North Carolina herrenrasse

pulled pork slow cooked over fruit wood

barbecue pork

uses an indigenous cooking technique on an animal from Europe, it has been perfected over centuries in by white and black people in the South and the Midwest, there's tons of regional variation, and it's delicious and fattening.

Eastern Carolina barbecue consists of pulled pork with a sauce based off of apple cider vinegar and red pepper. It's one of my favorites because the sauce isn't so sweet that it overpowers the pork. Here's some of my favorite recipes, though I usually add in a pinch of clove and maybe some orange peel: http://www.the-greatest-barbecue-recipes.com/north-carolina-barbecue-sauce-recipe.html

https://www.youtube.com/watch?v=_zlr6uX4gmc&t=1m30s

>that steam escaping when he chops it up

Unf.

Is there anything better in life than pulled pork?

Also post sauce recipes - all styles welcome

Carolina style sauce:

1 gallon apple cider vinegar
1 (28-ounce) bottle ketchup
2 3/4 cups firmly-packed brown sugar
1/4 cup garlic powder
1/4 cup salt
1/4 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves

In a large stainless-steel pot over medium-high heat, combine all the ingredients; bring to a boil. Reduce heat to low and simmer for approximately 15 minutes or until crushed red pepper sinks. Remove from heat, pour into mason jars and store until ready.