This was my first introduction to eastern barbecue, and wow, was I hooked! Yes, the Carolinians fight constantly over which rub and sauce is best, but I personally love the tang and spice of the vinegar and crushed red pepper. No tomatoes, no ketchup, no mustard---this is as close to authentic East North Carolina as I could get, so here is the whole 9 yards! Every once in awhile, I have to pull out all the stops, start 3 days ahead, and just do it!
Recipe was first published in the Washington Post, way back in the 70's.

2 tablespoons Salt
2 tablespoons Sugar
2 tablespoons Brown sugar
2 tablespoons Cumin
2 tablespoons Chili Powder
2 tablespoons Pepper
2 tablespoons Cayenne
4 tablespoons Paprika
1 cup White Vinegar
1 can Cider vinegar
1 tablespoon Sugar
1 tablespoon Red Pepper flakes
1 tablespoon Tabasco sauce
1 teaspoon Salt
1/2 teaspoon Pepper

FOR THE RUB: In a small bowl, combine all ingredients; store in an air-tight container until ready to use. When ready to use, liberally sprinkle the Rub all over pork butts; work into flesh with fingers; let sit at room temperature 2 hours.

FOR THE MOP AND SAUCE: In a small saucepan, combine all ingredients; heat slowly but do not boil. Cover and set aside until ready to use. Sauce can be liberally brushed over the pork butts as they are cooking.

After the pork is cooked, remove pork onto large clean wooden board; using two forks, shred pork finely and put into large bowl, discarding large bits of fat. Mix pork with spoonfuls of Barbecue Sauce to taste. Serve pork barbecue on toasted buns with more barbecue sauce and Tabasco sauce on the side.

Back to the Archives

Copyright 2005 Carol Stevens, Shaboom's Kitchen, All Rights Reserved