Pulled Pork Barbecue with Two North Carolina-Style Sauces

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             FOOD FUNNY
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Thanks to GramsArlene for this one:

While shopping in a food store, two nuns happened to pass by the beer,
wine, and liquor section. One asked the other if she would like a beer.
The second nun answered that, indeed, it would be very nice to have one,
but that she would feel uncomfortable about purchasing it. The first nun
replied that she would handle it without a problem. She picked up a
six-pack and took it to the cashier. The cashier had a surprised look,
so the nun said, "This is for washing our hair."

Without blinking an eye, the cashier reached under the counter, put a
package of pretzel sticks in the bag with the beer, and said, "The curlers are on me."

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             TODAY'S RECIPE
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They say that a barbecue expert can tell which North Carolina county you
live in based on the type of barbecue sauce you prefer. I don't know if
that is true, but I do know there is a fierce rivalry between the
vinegar-based and ketchup-based factions, so I have decided to give them equal time here.

Pulled Pork Barbecue with Two North Carolina-Style Sauces

1 boneless pork shoulder roast (Boston butt), 4 to 5 lbs (1.8 to 2.2 Kg), rolled and tied
Salt and freshly ground pepper to taste
Hickory chips, soaked in water for at least 30 minutes

Season the roast with salt and pepper and cook over a low, indirect fire
until the meat is very tender and has reached an internal temperature of
190F (88C), about 3 to 4 hours. Add hickory chips to the coals in small
amounts during the cooking. Chop or "pull" the meat into small pieces
and toss with a little bit of sauce. In North Carolina this mixture is
traditionally served on white bread or hamburger buns, with a scoop of
coleslaw on top of the meat. Serve additional sauce on the side.
Serves 12 to 15.

Eastern North Carolina-Style Sauce

1 1/2 cups (375 ml) cider vinegar
3 Tbs (45 ml) sugar
1 tsp (5 ml) Tabasco sauce
Crushed red pepper flakes to taste
Salt and freshly ground pepper to taste

Combine all ingredients in a saucepan and simmer for 10 minutes. Serve warm.
Makes about 1 1/2 cups (375 ml).

Western North Carolina-Style Sauce

3 Tbs (45 ml) butter
1/4 cup (60 ml) finely chopped onion
2 cups (500 ml) ketchup
1/2 cup (125 ml) firmly packed brown sugar
1/2 cup (125 ml) yellow mustard
1/2 cup (125 ml) cider vinegar
1 Tbs (15 ml) Worcestershire sauce
Tabasco sauce to taste

Heat the butter in a saucepan over moderate heat and saute the onion
until tender but not brown, about 5 minutes. Add the remaining
ingredients and bring to a boil. Reduce the heat and simmer 10 minutes.
Allow to cool to room temperature.
 Makes about 4 cups (1 L).
Received on Mon Jul 13 18:14:00 2009