Guess who is making an appearance on the blog today, the one and only Mr. Dainty Chef. I had absolutely no interest in pulled pork prior to having this version that Blair creates. This is one of my husband’s signature recipes, the one that he won me over with. I am not joking when I tell you this. The priest even mentioned it at our wedding that Blair can make a mean pulled pork sandwich and that it is just one of the many things I love about him.The vinegar sauce is amazing and it has the perfect hint of spiciness. Read on to learn about this recipe from Blair’s perspective…
Hello Dainty Cheffers, I hope you all enjoy reading the blog as much as I enjoy munching on the recipes. Today, Krissy has given me permission to guest blog about one the recipes that is near and dear to my heart: the Eastern Carolina Pulled Pork Sandwich. Growing up in Chapel Hill, North Carolina, I was surrounded by Eastern Carolina pulled pork sandwiches. They are served at football games, festivals, cookouts — so they always remind me of a good time. What differentiates the Eastern Carolina Pork from other BBQ recipes is the vinegar-based sauce that soaks into the pork. Though I eat mine topped with coleslaw and a little bit of BBQ sauce, the vinegar-based sauce provides all the flavor you’ll need to make this pork the star of your sandwich. Oh, and its easy to make for large groups.
I wanted to mention that I have to give credit to my buddy Ben, a fellow displaced southerner, for the preparation of the pork, and credit to allrecipes.com for the authentic eastern carolina vinegar-based sauce. So, here it is:
Prepare the sauce by mixing all the ingredients together, this should be done in at least one day in advance.
For the rub:
boneless or bone-in pork shoulder (boston butt)- we usually get a 3 to 5 lb. cut
Rub it on all sides with a mixture of paprika, salt, cayenne pepper, chili powder, and old bay. Stick it in the oven at 225 for 14 hours. Let it cool for about 20 minutes then take 2 forks and pull the meat apart, it will shred easily. Toast buns of your choice, serve with coleslaw on top.
*updated with a new photo, originally from June 6, 2011