Oven Carolina Barbecue

Amy Herald

By
@Meave

I love a good Carolina Barbecue and this recipe is amazing, its not wet, like barbecue can sometimes be in crock pot recipes. My husband made some in the smoker and spent all day and still I'm not sure its any better than this oven recipe. The trick with this, honestly is not to trim all the fat off, as you will need it to avoid dry barbecue. Serve this on buns with a little cole slaw or on its own as a pulled pork main dish. Enjoy!


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Comments:

Serves:

12

Prep:

5 Min

Cook:

13 Hr

Method:

Roast

Ingredients

1 large
fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder) i use about a 10 pounder.
1/2 tsp
salt
carolina barbecue sauce (recipe follows)

CAROLINA BARBECUE SAUCE

2 c
apple cider vinegar
2 Tbsp
brown sugar
2 tsp
red pepper
1 tsp
garlic salt
1 tsp
salt
1 Tbsp
freshly ground black pepper

Directions Step-By-Step

1
Preheat oven to 265 degrees.
2
line a large pan with foil leaving enough excess to wrap the pork butt.
3
Place the pork butt in the pan and rub with the 1/2 tsp. of salt. Wrap and bake in oven at 265 degrees for 13 hours.
4
Drain most of the broth. (leave a little to keep it moist) Remove bones. Gristle will render (soften and practically melt away.) leave fat. Chop the pork coarsely.
5
FOR THE SAUCE
6
In a medium saucepan, combine all sauce ingredients in a quart size mason jar. Shake well and refrigerate overnight and up to 2 months.
7
Mix barbecue sauce, to taste with pulled pork (Carolina Barbecue.) Serve with more barbecue sauce on the side.
8
Serve pork as is on a plate or serve on a bun with extra sauce and cole slaw!

About this Recipe

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: American