Have you ever wanted to sell everything you own and just "take off?" Travel the country's back roads, paddle down a meandering stream, experience breath-taking mountain views, walk among 100-year old trees, and just marvel at America's beauty? That is the dream that my partner, Betsy, and I decided to make a reality. This blog describes our adventure. The food we eat, people we meet, sights we see, and the enjoyment we find in traveling.

Sunday, April 17, 2011

Carolina Pulled Pork

We would be remise if we did not include a recipe for BBQ before we leave the Carolinas. So what makes that distinguished Carolina BBQ taste versus Texas BBQ or Kansas City BBQ? It is the vinegar! That taste is predominant and distinctive. A little sweet, a little heat, but definitely tangy. As opposed to the smoky tomato flavor characteristic of other parts of the country.

Let’s back up a minute. Carolina BBQ sauce is really not that simple. There are differences between the two states and within regions in each state. The BBQ sauce I am talking about comes from eastern North Carolina. While there are some variations and the addition of hot sauce or dried mustard, it still has the vinegar tang.

The cut of meat best used in this dish is the Boston Butt. A bit of a misnomer because this cut comes from the shoulder of the pig and often contains the blade bone. A slow cooking method is used to break down the connective tissue which makes the meat fall apart. The recipe below uses the oven to cook the meat but you could also put it in a Crock-pot or slow cook it on the grill over indirect heat. Oh, and I like mine with cole slaw on top smashed in a soft bun as a sandwich


1 bone-in Boston butt (approximately 7 lbs.)
seasoned to taste (your choice – salt and pepper or your favorite BBQ rub)

Preheat oven to 300°F. Rub pork with your favorite seasoning (since I am from New Orleans that means Creole seasoning – try Tony Chachere’s). Wrap pork well in heavy aluminum foil and place in a deep roasting pan or Dutch oven. Fill pan with water until it reaches halfway up the sides.

Place in the oven and bake (refilling water as needed - every 2-3 hours) for 7-8 hours until tender. Remove from oven and let cool until cool enough to handle. Shred with a fork and serve with Carolina BBQ sauce.

Serves 10 – 14 people


1 ½ cups cider vinegar
1 cup ketchup
½ cup brown sugar
1 teaspoon Worcestershire
2 teaspoons red pepper flakes
salt and pepper, to taste
Place all ingredients in a small sauce pan and cook over medium heat for 10 minutes until the brown sugar melts and flavors are combined.

Yield: approx. 3 cups



  1. Hope that you didn't run into the terrible weather that devastated the Carolinas. Hope all is well!

  2. We had a wild night, but luckily, no damage or tornados. Thanks for asking.


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