Every state in the South has its own style of barbecue. North Carolina claims it has the best: slow-cooked whole hog, meat shredded and mixed with the crackling before being dressed with a spicy, vinegary sauce – or ‘mop’.
North Carolina-style pulled pork and slaw
1.2kg pork shoulder (ideally with the skin)
1 tbsp salt
½ tbsp ground black pepper
VINEGAR PEPPER MOP
150ml cider vinegar
2 tsp brown sugar
½ tsp cayenne pepper
½ tsp chilli flakes
½ tsp Tabasco pepper sauce
½ tsp salt
½ tsp ground black pepper
½ white cabbage, cored and shredded
2 carrots, shredded
½ onion, finely sliced
75ml cider vinegar
2 tbsp caster sugar
1 tbsp mayonnaise
1½ tbsp olive oil
½ tsp crushed celery seeds
1 tsp English mustard powder
1. Rub the pork all over with the salt and pepper; lay in a roasting tin and cover tightly with foil. If you have time, chill to dry-brine overnight.
2. When you’re ready to cook, preheat the oven to 160˚C, gas mark 2. Roast the pork for 2 hours, then uncover and baste in the juices. Cover again and roast for another 2 hours. Meanwhile, make the vinegar pepper mop; warm all the ingredients together in a pan until the sugar has dissolved; set aside.
3. Uncover the tray. Turn the oven up to its highest heat and cook the pork for 10-15 minutes so that the crackling crisps up. Remove from the oven and leave to rest for 20 minutes.
4. Cut off the crackling and slice into shards; set aside. Lift the meat out of the pan and shred with 2 forks. There should be lots of lovely cooking juices in the pan – spoon off any fat, then return the meat to the pan to soak them up. Pour over the vinegar pepper mop and toss again; check the seasoning.
5. For the slaw, whisk all the dressing ingredients together. Toss with the vegetables and season. You can leave it to sit, chilled, for up to 6 hours.
6. Serve the pork with shards of crackling, topped with slaw, and piled into toasted buns, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
- Preparation time: 10 minutes, plus overnight dry-brining
- Cooking time: 4 hours 15 minutes
- Total time: 4 hours 25 minutes, plus overnight dry-brining
Typical values per serving:
|Energy||461kcals (pork) / 116kJ (slaw)|
|Fat||30.1g (pork) /6.7g (slaw)|
|Saturated Fat||10.1g (pork) / 0.8g (slaw)|
|Carbohydrate||1.8g (pork) / 12.5g (slaw)|
|Sugars||1.7g (pork) / 11.7g (slaw)|
|Protein||45.8g (pork) / 1.4g (slaw)|
|Salt||3.6g (pork) / 0.1g (slaw)|
|Fibre||trace (pork) / 2.3g (slaw)|
Average user rating Based on 3 ratings
This recipe was first published in Fri May 01 14:43:55 BST 2015.