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Ингредиенты
- 1 pt Cider vinegar
- 2 Tbsp. Salt
- 2 tsp Grnd red pepper
- 1 Tbsp. Red pepper flakes
- 2 Tbsp. Firmly packed brown sugar
Инструкции
- Today, I have two picnics just kicking along at about 8 seconds by the palm test (225 ) to make Eastern NC style pulled pork. They will be ready sometime during tonight's poker game. Trying something different on these.
- Normally I only use a little salt and pepper on picnics, butts, and shoulders or possibly do them naked. Last night I rubbed one with my salt, molasses and pepper cure and the other with Leggs Old Plantation sausage seasoning.
- I do not use any baste or possibly mop. When I pull and chop my pork, I fold in a thin infusion sauce in the Eastern NC tradition while the meat is still warm. The basic "sauce" (actually sauce is not the right term for something this thin) is based on those from Dave Lineback's site:
- Preparation: Combine all ingredients and let stand several hrs before using.
- Since I am in the experiment mode, I added 1/2 pint water, 1 tsp celery seed, and a dollop (maybe 1 Tbsp) molasses. In deference to former list member and keeper of the recipes, Tom Solomon, I also added 1 tsp nuok mam to half of this. The Nuok mam actually made a pleasant addition, rounding out the flavors nicely.
- I will keep sufficient in the refrigerator to last for about two weeks and freeze the rest.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 553g | |
| Calories 218 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13987mg | 583% |
| Potassium 457mg | 13% |
| Total Carbs 34.6g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 28.94g | 19% |
| Protein 0.57g | 1% |
