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Pulled Pork BBQ ... yummm!!
I marinate the pork in a white vinegar BBQ sauce (East Carolina style) and then cook slowly over hickory or even better pecan wood.
We are talking a true slow heat cooking for about 2 hours.
Then pull the pork apart while the meat is still hot but not too hot to touch. This is a GA trick but put the sauce on immediately so the sauce seeps into the hot meat. You can always add more later but in many places the meat is simply too dry like they squeezed the fat out or used another leaner piece of pork which is of course just wrong. Putting the BBQ sauce ahead of time helps keep the meat wet. The thing to remember is to not overdo the sauce. You want wet not soaking wet.
Following is my recipe of BBQ sauce.
My name is Johnathan Bailes.
Do not re-publish please and hand it over to friends and stuff but give me credit is all I ask.
BBQ sauce recipe copyright me 2003
1 tbsp of butter
1/3 cup of onions minced then crushed through a garlic press
1/2 cup of Ketchup
1/4 cup of apple cider vinegar
1/4 cup of white distilled vinegar
1/4 cup of tomato paste (1/2 cup if you want to stick it to the ribs)
1/4 cup of honey (1/2 cup if you want to stick it to the ribs)
1/2 cup of dark brown sugar
2 tsp of coarse salt (3 tsps if you are making it thick)
1 tbsp of worcestershire sauce
1 teaspoon of black pepper
1/4 cup of spicy brown mustard
1 tsp Tobasco sauce
There are many theories of how to make a true Southern BBQ sauce. Vinegar is one essential which makes it different that other regional variations. However, the true debate comes in when one discusses whether to make a yellow (mustard-based) or red (ketchup/tomato-based) sauce. Though the Carolinas are famous for their sauces they tend to be in my opinion a bit too religious and dogmatic in their approaches. If one lets the theories muddle and merge on its way down the lowcountry into the sister state of Georgia, one can find a sauce that goes beyond belief structures and becomes an incredible recipe. Many sauces are fine and simple. There is nothing wrong with this per se. Still, you can add a wonderous complexity to the taste of BBQ sauces as long as one is willing to get diverse with the base of ingredients. Use both apple cider and white vinegar. Use two different types of sweetners like brown sugar and honey or white sugar and molassas. Don't be afraid of marrying the flavors of ketchup and mustard. It is important to make sure to have one base so in this recipe tomato flavors dominate. The real key to taking a simple recipe and making it special is to make that important choice. Here I take a very simple recipe and I expand and layer flavors without trying to fuse in flavors that don't match. Don't be afraid to let the sauce simmer. Don't be afraid to adjust the flavors.
Mince the onions. Melt the butter in a medium sauce pan. As the butter melts crush the onions through a garlic press being careful not to let any large pieces make it in but also making sure to get all the juice into the pan. Let the onions heat up but not brown. Add the ketchup and the vinegar and whisk the two together thoroughly. Add the tomato paste and whisk again checking consistency and thickness. Pour in the honey slowly and then the brown sugar and finally the salt. Check the sauce now for sweetness and adjust. Then add the worcestershire sauce and the black pepper. You should be able to glance at the sauce and notice the specks of the black pepper. Taste and adjust accordingly. Now, add the mustard and whisk throughly letting the mixture heat up all the way but never boil. At the very end put in the tobasco sauce and stir. With a clean spoon taste and do a final adjustment. Let the sauce simmer slowly for at least thirty minutes.
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