Carolina Style BBQ Pulled Pork for a #SuperBowl #SundaySupper

Tender pork with a tangy & slightly sweet mustard-based "Carolina" style BBQ. The South on a bun!

 

This recipe makes enough to feed an army…or a Super Bowl party crowd! The barbecue freezes well, so you can use half now, and save the other half for a quick dinner another time. You will start this the evening before you wish to serve it.

You’ll want a "Boston Butt" Pork roast. This one was about 9 1/2 lbs. Trim off any excessive chunks of fat, but don’t worry about being too aggressive with the trimming. This is after I trimmed mine. Pat it dry and salt & pepper both sides well.

In a Dutch oven, heat some oil, a couple tablespoons, until very hot. Lay the roast in there, and let it sizzle and pop for about 3 or 4 minutes. Turn it over and brown the other side.

 

Do this with every surface that you safely can. I even do the sides, holding it with my tongs.

Once you have browned the roast, set it in your slow-cooker/crockpot.

In a dish, combine a cup of chicken broth, and a quarter cup of red wine.

Add a teaspoon of garlic powder

A Tablespoon of Liquid Smoke

and some salt and ground pepper, about a teaspoon or so.

Give it a stir, and pour it over your roast.

Put the lid on your slow-cooker, set it to low, and go to bed…..allow it to cook 8-10 hours.

When you get up in the morning, you are going to want to dive into pork for breakfast, because your home is going to be smelling so good!

In a saucepan, combine 2 cups of classic yellow Mustard and 1/2 a cup of Water.

Add a cup and a half of Apple Cider Vinegar

A cup of Sugar

Half a cup of Brown Sugar

A quarter cup of Chili Powder

Half a teaspoon of Cayenne Pepper

Two teaspoons of ground Black Pepper

a quarter cup of Butter

Mix this all together.

And finally, add 2 teaspoons Soy Sauce and 2 tablespoons Liquid Smoke

Bring this all to a gentle boil, reduce the heat and let it simmer for 15 minutes, stirring occasionally.

While it is simmering, start on the roast.

 

Transfer the roast to a large platter or pan. You’ll have to be careful, because this may fall apart while your moving it. With a couple forks, just pull it all apart. Discard any large chunks of fat and any bones.

Discard the liquid that remained in the slow-cooker.

Put the shredded meat back into the slow-cooker.

Now ladle half of the sauce over the meat.

Add a half a cup of chicken broth

Give this a gentle turn with some tongs, to mix it together.

Put the lid back on your slow-cooker and let it go on low for the day….about 6-8 hours.

But before you walk away, go back to that rest of the sauce. Take half of it, and put it in a jar or bottle. The other half, you’ll add some Red Pepper Flakes…about 2 teaspoons.

Let this simmer on low for about 20-25 minutes. Give it a taste. If you want more heat, add a few drops of Tobasco sauce, or a little more ground Cayenne Pepper, until it is where you want it to be.
Put it in a serving jar/bottle as well. Store these in the fridge until dinner time.

 

When dinner time rolls around, and your stomach is screaming at you, "Feed Me NOW!!!" … place some of the pulled pork on a roll. Here we used soft “Hawaiian” dinner roll, but you could use potato rolls, brotchen, burger buns…whatever you like.

Then drizzle whichever sauce you prefer, over the top.

Mmmmmm! Enjoy!

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This week the Sunday Supper contributors are sharing a smorgasbord of goodies for your Super Bowl spread. Check out these deliciously inspiring recipes!

Appetizers & Snacks:

• All American Ranch Cheese Ball from The Weekend Gourmet
• Bacon Double Cheese Burger Dip from In the Kitchen with KP
• Bacon Kettle Corn from The Girl in the Little Red Kitchen
• Baked Crab Cakes from The Meltaways
• Buffalo Chicken filled Pull-Apart Loaf from Small Wallet Big Appetite
• Buffalo Chicken Pizza On A Stick from Neighborfood
• Buffalo Tofu Bites from Soni’s Food
• Cheeseburger Bites from Momma’s Meals
• Cheesy Jalapeno Popper Dip from Daily Dish Recipes
• Cranberry Glazed Meatballs from Curious Cuisiniere
• Easy White Queso with Chorizo from Supper for a Steal
• Eggplant Lentil Fritters With Orange Salsa from Sue’s Nutrition Buzz
• #GlutenFree 7 Layer Bean Dip from Cooking Underwriter
• Gulf Coast Smoked Tuna Dip from 30A Eats
• Ham & Cheese Crescents from Masala Herb
• Ham Crescents {Schinkenhoernle} #DairyFree from Galactopdx
• Little Filo Cheese Rolls from Food Lust People Love
• Mini Crab Bites from Webicurean
• Muffuletta Skewers from Magnolia Days
• Onion Cheddar Cheese Ciabatta from Family Foodie
• Peach Jalapeno Fritters from I Run for Wine
• Philly Cheesesteak Bites from Cindy’s Recipes and Writings
• Pizza Pretzel Rolls from Cravings of a Lunatic
• Pizza Wontons from Peanut Butter and Peppers
• Refried Black Beans with Pita Chips from Basic N Delicious
• Roasted Garlic-Bacon Dip from girlichef
• Roasted Red Pepper Hummus from Hezzi-D’s Books and Cooks
• Stamp & Go! from The Lovely Pantry
• Sweet and Spicy Bacon Wrapped Dates from Noshing with the Nolands
• Tandoori Spiced Popcorn from MarocMama
• Wonton Cones Filled with Oriental Salad from Simply Gourmet

Main Dishes:

• Bacon-Wrapped Chili Cheese Dogs from Damn Delicious
• Buffalo Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
• Chicken in Passion Fruit Crunch from The Urban Mrs.
• Green Chile Cheeseburgers from Juanita’s Cocina
• Grilled Pizza with Sausage and Spinach from Ruffles & Truffles
• Marinated Rump Steak with Chimichurri Sliders from Vintage Kitchen Notes
• Meatball Sub Sliders from Country Girl in the Village
• Oven-Fried Catfish Fingers with Mango-Chili Dip from Pescetarian Journal
• Pigs in Sleeping Bags from Comfy Cuisine
• Turkey Sliders with Roasted Tomatoes from That Skinny Chick Can Bake
• Vegan “Hamburger Helper” Soup from What Smells So Good?

Desserts:

• Shortbread Brownies from Baker Street
• S’mores Blossom Cookies from Chocolate Moosey
• Sweet Little Pastries from Happy Baking Days
• Sweet Potato Cake Pops from Ninja Baking
• Toddler Truffles from In the Kitchen with Audrey

Tablescape:  10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan

Join the #SundaySupper conversation on Twitter on Sunday, February 3rd to talk all about our Super Bowl Recipes!  We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 3:00 pm AKST (7:00 pm ET) and you do not want to miss out on the fun.  Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!

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Carolina Pulled Pork

by The Foodie Army Wife | Conni Smith

8-9 lb “Boston Butt” Pork Roast
2 Tb Olive or Vegetable Oil
1 ½ c Chicken Broth, divided
¼ c Red Wine
1 tsp Garlic Powder
1 Tb “Liquid Smoke”
Salt & Pepper – about 1 tsp each.
BBQ Sauce Below

To begin, trim the excess fat from the roast, and the pat it dry with a paper towel. Salt and pepper both sides well. In a Dutch oven, heat oil over fairly high heat. When it is very hot, but not smoking, place the roast in the pot. Do not move it. Let it sit for about 3-4 minutes. Rotate this, and repeat on each side of the roast that you can. When you have seared all the sides you can, transfer the roast to a crock pot (slow cooker.) In a bowl, combine 1 cup of the broth, the wine, garlic powder, salt & pepper and Liquid Smoke. Pour all over the roast. Put the lid on your crock pot and cook it on low for 12 hours, overnight.
The next morning, prepare the "Carolina" barbecue sauce.
Carefully transfer the roast to a platter or large baking dish, like a 9×13 cake pan.
Discard the liquid in the pot. Using two forks, shred the pork roast. Discard any remaining “fat chunks” or bones. Put the meat back into the crock pot, and pour in half of the sauce, and the remaining ½ cup Chicken Broth. Stir it all together and let this sit on LOW 6-8 hours.
Go ahead and prepare your "hot" version of the sauce as you wish.
Pour sauce versions into jars or bottles. Set in the fridge until dinner time.
When dinner time rolls around, serve pulled pork on rolls, topped with additional barbecue sauce.

 

Carolina Style Barbecue Sauce

by The Foodie Army Wife | Conni Smith

2 c Yellow Mustard
1 1/2 c Apple Cider Vinegar
1/2 c Water
1 c Sugar
1/2 c Brown Sugar
1/4 c Chili Powder
1/2 tsp Cayenne Pepper
2 tsp Black or Tri-Colored Pepper
1/4 c Butter
2 tsp Soy Sauce
2 Tb “Liquid Smoke”
2 tsp Red Pepper Flakes (for making the hot version)
In a saucepan, combine all ingredients. Bring to a gentle boil, reduce heat, and simmer 15 minutes, stirring occasionally. Use as above in the Pulled Pork instructions.