Print
Email
Add a photoServings: 1
Ingredients
- 2 c. Apple cider vinegar
- 1 Tbsp. Peppercorns
- 1 tsp Celery seed
- 1 tsp Salt
- 1 Tbsp. Warm pepper flakes
- 1 x Onion minced fine
- 1 c. Water
Directions
- I'm not sure if this is what you're looking for, but I found it in John Egerton's book Southern Food. This is for Eastern North Carolina Pork Barbeque in an oven, and it comes from Fred Powledge, an expatriate North written.
- Heat your oven to 300 degrees, and cook your pork roast 40 min per lb.. Apply liberal doses of following sauce while baking.
- Bring combined ingredients almost to a boil, reduce heat, and simmer uncovered for about 1 hour. Strain the sauce, and apply to your meat before, during, and (if you prefer) after cooking.
- What I would add in is, when your pork is tender to the point of falling apart, pull it into thumb sized chunks, pack it into a skillet on the stovetop, cover with the above sauce, and simmer it down till the sauce just barely oozes over the top of your spatula when you press down on the meat.
- I hope this helps. I just wish I knew a way for you to get which good smoky flavor into your oven while you're cooking it :-)
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 834g | |
| Calories 180 | |
| Calories from Fat 9 | 5% |
| Total Fat 1.02g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2372mg | 99% |
| Potassium 683mg | 20% |
| Total Carbs 22.81g | 6% |
| Dietary Fiber 5.3g | 18% |
| Sugars 6.2g | 4% |
| Protein 2.85g | 5% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
