There is nothing quite like a good outdoors barbecue, with friends and family all enjoying a delicious feast under the sun. As the seasons change and it cools off outside, people may begin to miss that summer time staple, the sweet and savoury outdoors barbecue. There is a delicious and comforting cool weather alternative from the other land of the barbecue, the American South.
This Carolina classic slow cooked pulled pork dish is easy and delightful. It is great for those evenings indoors. The sauce is authentic to the deep American South, tangy and sweet at the same time. It can be paired up with other traditional Southern American cuisine such as green beans with nitrate free bacon or sweet potatoes. Or, match it with your family’s favourite side dishes.
You will be using a less expensive but deliciously marbled organic pork cut. Your local natural organic butcher can help guide your selection. For the healthiest and pesticide free meal, also pick up the other needed ingredients at the organic supermarket. Remember that this meal is prepared over the course of a day. Start the meat in the morning. Prepare the sauce before serving or beforehand and refrigerate.
Organic American-Style Pulled Pork
- 1800-2100 gram boneless organic pork shoulder.
- 2 sliced medium organic onions
- 5 or 6 whole cloves
- 475 ml water
- 23 grams packed brown sugar
Layer the bottom of the cooker with onion slices. This helps keep the meat from burning at the bottom. Stud the meat with the cloves then rub the sugar into the meat. Lay it into the pot. Lay any remaining onions over it. Put in the water. You will want to have just enough water to fill the crock pot to the minimum safety line. Cook on low for 10 to 12 hours or on high for 8.
Remove the cooked roast from the water. Drain it and allow it to cool slightly. Shred the roast and mix in the cooked onions. Stir in half the sauce.
Carolina Style Barbecue Sauce
- 240 ml prepared brown mustard
- 120 ml light brown sugar
- 120 ml water
- 5 ml pepper
- 30 ml chili powder
- dash of cayenne pepper
- 5 ml soy sauce
- 15 ml liquid hickory smoke
- 30 ml melted organic butter
Stir together all but soy sauce, butter and smoke. Simmer on low heat for a half an hour. Stir in the remaining ingredients and simmer for 10 more minutes.
Serve the pulled pork with a dill pickle relish and freshly diced onion on crusty sandwich rolls. Set the other half of the sauce on the table to be spooned onto each sandwich to taste.
This is a meal with a slight spicy kick. It pairs well with a light beer or sweet wine. American whiskey mixed with cola, with its sweet smoky taste, is also a good traditional match.
A barbecue, even an indoor one, is not complete without a treat after the meat. A favourite dessert in from the Carolinas for a barbecue is strawberry shortcake. Look for the best quality strawberries in the organic foods section.
Strawberry Shortcake
- 475 ml chopped fresh organic strawberries
- 180 ml white sugar
- 100 ml water
- 1 prepared angel food cake
- Whipped cream topping (optional)
To eat after the meal, prepare right after finishing the meat. Chop strawberries and place into a bowl. Mix with sugar and water. Cover and place into the refrigerator. To serve, spoon the fruit mix over sliced angel food cake. Top with whipped cream.