Carolina Bbq Peppers Food

CAROLINA BBQ PEPPERS

Steps:

• In a large pot, stir together the corn oil, cider vinegar, sugar, and ketchup until sugar has dissolved completely. Bring to a boil, then add the jalapeno peppers. Reduce heat to low, and simmer for 10 minutes. Season with oregano and garlic.
• Ladle into sterile pint jars, leaving 1/4 inch of space at the top. Wipe rims with a clean dry towel. Seal with lids and rings. Process in a hot water bath for 10 minutes to seal. Refrigerate any unsealed jars.

CAROLINA BBQ

Steps:

• Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
• Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.

CAROLINA BARBECUE DRUMSTICKS

Steps:

• Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and golden, 5 to 7 minutes. Add the garlic and chili powder and cook until the garlic is softened, about 1 minute. Stir in the ketchup, vinegar, mustard, brown sugar, 1 teaspoon salt and several grinds of pepper. Stir to combine.
• Add the chicken to the sauce, turning to coat. Lower the heat to medium-low and keep at a steady simmer, adjusting the heat if necessary. Cover and cook, flipping the drumsticks halfway through, until the drumsticks are tender when pierced with a knife and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), 35 to 40 minutes. Remove the lid and continue to simmer until the sauce is as thick as molasses, turning the drumsticks several times to coat well and to keep from sticking, about 5 minutes. Remove to a plate and serve immediately.

CAROLINA BBQ SANDWICH

Steps:

• Preheat the oven to 325 degrees F.
• Sprinkle the Boston butt with the Cajun spice, 1 tablespoon salt and 1 teaspoon pepper and put in a deep roasting pan. Add the diced vegetables and bay leaves, and then cover with chicken stock. Wrap with plastic wrap and tightly cover with foil. Roast until tender, 2 to 2 1/2 hours.
• Remove the pork from the stock and let cool. Remove the fat from the stock and measure out 1 cup of the stock and cooked vegetable mixture. Let cool slightly, and then put in a blender. Add the mustard, hot sauce, white balsamic, brown sugar, cumin, paprika and some salt and pepper and puree until smooth. Taste the sauce and add more salt and pepper if needed.
• Shred the pork with two forks. In a saucepot over medium-low heat, add the pulled pork and toss with the sauce to coat, stirring throughout. Warm, stirring, until hot, about 15 minutes.
• To assemble the sandwiches: Stack the bottom brioche buns with some sauced pork and top with the coleslaw followed by the bun tops.

CAROLINA BBQ RUB

Steps:

• Gather the ingredients.
• In a small bowl, combine paprika, salt, white sugar, brown sugar, ground cumin, chili powder, black pepper, and cayenne pepper. Use as a dry rub on pork, chicken, beef, lamb, and vegetables. Make sure that the rub has a fine consistency and that the brown sugar leaves no clumps.
• To apply the rub, gently pat it on all surfaces of the meat and cook as directed.

CROCKPOT CAROLINA BARBECUE

Steps:

• Place onions in crock pot.
• Blend brown sugar, paprika, salt and pepper; rub over roast.
• Place roast in crock pot. Drizzle liquid smoke over roast.
• Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic and cayenne pepper and stir to mix well.
• Drizzle about ? of mixture over roast. Cover and refrigerate remaining mixture.
• Cook roast on low for 8-10 hours.
• Remove meat and onions, discard onions and shred meat. Add juices from crock pot and remaining vinegar mixture (a portion may be reserved to pass).
• Serve plain or as sandwiches.

CAROLINA VINEGAR AND PEPPER MOP BBQ SAUCE

Steps:

• In a saucepan, stir together the vinegar, red pepper flakes, pepper and salt. Bring to a boil.
• Stir in the ketchup and brown sugar.
• Reduce heat to low, and simmer for 30 minutes.

CAROLINA-STYLE PORK BARBECUE

Steps:

• Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.