RECIPE: BBQ Pork Shoulder
One of my favorite southern foods is BBQ, especially North Carolina style with the vinegar-based sauce. I love the combination of rich meat flavor with the spicy vinegar zing. And I was completely astonished at how simple it is to do at home!
Pasture Raised Pork Shoulder roast ~ 4-lb
Salt and pepper
1 Tbsp oil
5c liquid (any mix of water, broth, and wine will do)
Vinegar-based BBQ sauce
1 c apple cider vinegar
3/4 tsp salt
½ tsp black pepper
¼ tsp Cayenne pepper (to taste)
- Thaw meat and season liberally with salt and pepper.
- Sear meat by heating oil in a skillet or dutch oven over medium heat--> Click to view searing how-to video
- Place the meat into the cooking vessel, add liquid
- This cut needs to cook low and slow, so there are several options:
Crock pot- cook for ~8 hrs on high
Pressure cooker- cook on high for 1 hr
Oven- cook covered for 5-6 hrs at 250°F
Regardless of heat source, the cooking vessel should have a good lid so that the hot steam stays inside. The goal is that the meat should be falling off the bone, fork tender when done.
- Remove from heat and allow to cool to safe handling temperature while still sealed in cooking vessel.
- Remove meat from bone and chop it into the traditional BBQ mash of small pieces.
- Make up the sauce by combining the vinegar and other ingredients in a small bowl or mason jar and mixing well.
- We use the left over “pot liquor” to cook up collard greens for a real southern style feast. This can be done on the stovetop or in a pressure cooker (high pressure, one minute).