3/4/07

Southern BBQ

One of the many things I miss about living in the South is the ability to get some good old fashioned Southern BBQ.

How you make BBQ differs in the region of the country you live in, but it even differs state to state and sometimes even city to city. Up North where we currently live they don't seem to think bbq is bbq without a tomato product in it. I love a sweet sticky BBQ rib as much as the next person but I do love my 'pulled pork' bbq that is made with nary a tomato product in it. Reminds me of when we lived in Tennessee and the best BBQ you could find would be in a beat up old shack of a restaurant on the side of the road in a tiny little 900 person town.

This is my own recipe, made up a few years ago when we lived in Minnesota and I was craving it. We are having it tonight so I quickly snapped a picture for the recipe blog.

Southern BBQ Pork Sandwiches

1 pork roast

Cook in a slow cooker or crock pot all day with just salt and pepper seasoned until it's done and so tender you can shred it with 2 large forks. Before shredding drain off most of the liquid but reserve it.



Mix:

1 c white vinegar
1 c apple cider vinegar
1 T white sugar
1/4 c brown sugar, heaping
1 t liquid smoke
1 T dried red pepper flakes
1 T chipolte powder (I use Penzey's)
1 T yellow mustard or beer mustard

Add to the shredded meat. Add in about a cup of the reserved liquid from cooking.

At this point you can let the whole thing cool down and refrigerate over night or even package it up and put it in the freezer for a later date. The setting time allows the flavor to really set in and it's amazing. However you can serve it right away. I would try to let it cook in the slow cooker for at least an hour or two before serving if I had the chance, but you don' t have to.

Serve on soft buns or rolls with condiments such as dill pickles and mustard with some cole slaw on the side and big glass of sweet tea!

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