BBQ dinner Menu ideas
This version of pulled pork is healthier than many other pulled-pork recipes, and it’s absolutely delicious to boot. “This is the best pork I’ve ever had and I’ve made hundreds of different versions over the years, ” says Chef Jacquie Steiner, who came up with this recipe years ago while living in the South. It’s Eastern North Carolina style, so it’s vinegary, not tomato based.
- 3½ pound pork shoulder
- About 1½ tablespoons kosher salt
- 1 teaspoon grapeseed oil, or your favorite light oil
- 4 to 6 soft whole-wheat buns (or brown rice if you want to forgo the buns)
- BBQ Sauce
- 1½ cups apple cider vinegar
- ⅓ cup packed brown sugar
- 1 tablespoon Aleppo pepper or crushed red pepper
- A few dashes of Worcestershire sauce
- Salt to taste
- Preheat oven to 250°F. Take pork shoulder out of fridge and bring to room temperature (approximately 30-60 min).
- Sprinkle kosher salt all over pork. Heat light oil in a Dutch oven over medium-high heat. Sear pork on all sides. Cover, place in oven and bake for 5 to 6 hours, until meat thermometer reads 165°F and it’s falling apart or easily shreds with a fork. Toward the end of cooking time, make BBQ sauce (see below). Place pork in a dish. Drain all fat. Shred pork* and pour some BBQ sauce over the pork, mixing it in to saturate. Keep the rest of the sauce for extra pouring over your sandwich. Assemble sandwiches and enjoy!
- BBQ Sauce: In a small pot, combine apple cider vinegar, brown sugar, Aleppo/crushed pepper, and Worcestershire sauce. Salt to taste. Bring to a simmer. Stir to make sure sugar is dissolved. Strain half of the crushed peppers out of the sauce. Remove from heat and set aside.