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Eastern NC style Pulled Pork BBQ Sandwich with French Fried Butternut Squash

  Author: Venturous
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Here is one of my favorite meals when I do the cooking.

Eastern NC style Pulled Pork BBQ Sandwich with French Fried Butternut Squash.

For this recipe I start with a pork shoulder roast about 5 pounds. I know this can be cooked many ways like on a gas grill, over charcoal, or even in a crock pot. But to me, it only comes out right when cooked in an indirect wood smoker using hickory wood. I cook the roast several hours until the internal temperature is about 180 degrees. I do not use a rub. I find the hickory smoke does just fine by itself.

After the roast reaches the right temperature, I bring it inside, turn it upside down and let it cool for 30 minutes. I then carefully cut away the thin dark crust layer. Some folks actually like this so you may wish to leave it on. We prefer the crust mostly removed. Then I use two forks to pull the pork and place it in a bowl.

For my sauce, this is the recipe that I use. You may want to vary the amounts of brown sugar and Tabasco in order to find that right balance to your taste. Here is mine. It does have a mild bite to it:

1 cup white vinegar
1 cup cider vinegar
3 tablespoons brown sugar
1 tablespoon cayenne pepper
1 tablespoon Tabasco hot sauce
1 teaspoon salt
1 teaspoon ground black pepper

Mix all ingredients in a jar. You will want this sit a day or two in the fridge. I shake it up every now and again. If you don't let it sit, it just doesn't taste the same to me.

When ready to serve, I put the sauce and pulled pork into sauce pan and slowly cook for 15 minutes. Then serve on buns with cole slaw and your favorite side.

Our favorite side with this meal is french fried butternut squash. Not summer squash or zuccinni. It is butternut squash you want here. To prepare, simply peel and remove all seeds and then cut into french fry size slices. We then fry them in oil in a cast iron skillet just like you would with normal french fries. Salt to taste.

Enjoy!

Last update: 12:23 AM Tuesday, August 28, 2012

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