Thread: Food for the 4th?

Susan wrote:
> x-no-archive: yes
>
> On 7/1/2012 7:27 PM, Janet wrote:
>
>> There's more than one kind of BBQ. Today I made North Carolina-style
>> pulled pork and coleslaw. The sauce is vinegar-based with some heat.
>> It was delicious, and definitely diabetic-friendly.
>>
>>
>
> Yum, I just made pulled pork from a shoulder/butt last week... hours
> on the grill on indirect, 225 f heat, with a dry rub, then some
> Jardine's mesquite bbq sauce (lowest carb/sugar in the store and very
> smokey) after pulling.
>
> What was in your NC sauce?
>
> Susan

I used the recipe in The Barbecue Bible, for both the rub and the sauce. The
sauce has a couple cups of cider vinegar, a small amount of ketchup (I used
mostly the low-sugar variety of Heinz), red pepper flakes, black pepper,
salt, a very little sugar, and a couple cups of water. It makes a
lot--around 4 cups--and it is not the kind of thing you slather on, like the
tomato-based sauces, so I don't think the sugar is an issue. One could
always use some kind of artificial sweetener, but I didn't, other than in
the ketchup.

I also made the recommended NC-style coleslaw, which is just thinly shredded
cabbage with the above sauce. It was good.

What you are supposed to do is make a sandwich of the pulled pork and
coleslaw on a hamburger bun. Friends from NC heat the sandwich in the
microwave for 30 seconds. It is messy, but really delicious. Everyone else
had rolls, while I used a low carb wrap. Also delicious. <G>

If anyone is interested, I could post the actual rub and sauce recipes. But
you REALLY need to grill/smoke the pork for 4+ hours and then hand shred it
to get the full effect.