My Mom was raised in Virginia, and the way they do pork barbecue is totally different than the midwesterners do. There is no barbecue sauce, its just vinegar and crushed red pepper flakes. The recipe is super easy, and low maintenance, but worth the time invested. All you need is a pork shoulder (about 5 pounds) and a crock pot. Now, I’ve started making this at night, by putting just the pork shoulder in the crock pot, nothing else, and cooking it on low all night. Then, in the morning, I will turn off the crock pot, take out the pork, remove any visible fat, pull apart the meat, it will be so tender it will just shred into pieces just by using a few forks to pull the meat apart. Then, I add about 1/4 to 1/2 cup of apple cider vinegar, and a few handfuls of crushed red pepper flakes, and Tabasco to taste. Stir and cook the rest of the day on low. Serve it on any kind of bun. You can add coleslaw on the side, or add it to the pork sandwich. Its very good (and if you are so inclined, I guess you could add BBQ sauce if you like!) I won’t tell!
Pulled pork sandwiches
My Mom was raised in Virginia, and the way they do pork barbecue is totally different than the midwesterners do. There is no barbecue sauce, its just vinegar and crushed red pepper flakes. The recipe is super easy, and low maintenance, but worth the time invested. All you need is a pork shoulder (about 5 pounds) and a crock pot. Now, I’ve started making this at night, by putting just the pork shoulder in the crock pot, nothing else, and cooking it on low all night. Then, in the morning, I will turn off the crock pot, take out the pork, remove any visible fat, pull apart the meat, it will be so tender it will just shred into pieces just by using a few forks to pull the meat apart. Then, I add about 1/4 to 1/2 cup of apple cider vinegar, and a few handfuls of crushed red pepper flakes, and Tabasco to taste. Stir and cook the rest of the day on low. Serve it on any kind of bun. You can add coleslaw on the side, or add it to the pork sandwich. Its very good (and if you are so inclined, I guess you could add BBQ sauce if you like!) I won’t tell!
I moved to Chicagoland from Eastern NC (where I lived for about 14 years growing up) – so this is a “comfort food” recipe to me. And the coleslaw HAS to go ON the sandwich — there really is no other way. haha
I know right? I love it that way! I’m glad you agree!
And, no, you can’t put BBQ sauce on it if you want. Blasphemy!
I had some of Charlie’s one day when he brought it in. Spectaculicious!
I wound up using the same basic recipe, then shredded the pork, added a little pork fat back in and made a paté out of it.
Just spread it on the bread 🙂
I’ve done the southern states BBQ too and the red slaw goes on the bun with the pork. I agree with Charlie that there is never any BBQ sauce.
Ooh, John that sounds good!
It was good. I never thought of that. But then John is brilliant with the foodstuffs.