North Carolina Boneless Shoulder Roast Food
NORTH CAROLINA BONELESS SHOULDER ROAST
This was served at a barbeque for the governor of North Carolina many years ago by my first husband's family. Before he died in 1995 it was one of our favorite meals. I have remarried and I think it is time to add this back to the rotation. It's really good.
Provided by TXOLDHAM
Categories Roast Beef
Time P1DT30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix marinade and pour over meat. Sprinkle all sides of roast white with tenderizer. Place in covered dish or bag and marinate in the frig for 24 hours.
- After 12 hours, recover with tenderizer.
- Cook 45 minutes over charcoal turning every 10 minutes and baste with marinade at each turning until desired. Careful not to overcook.
- Slice very thin and serve.
Nutrition Facts : Calories 172, Fat 18.2, SaturatedFat 2.4, Sodium 56.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.6, Protein 0.2
PRESSURE COOKER PULLED PORK
Steps:
- Trim the pork shoulder of any excess fat.
- In a small bowl combine the paprika, brown sugar, salt, pepper, coriander, onion powder, garlic powder, and cinnamon, if using. Rub the mixture all over the pork.
- Combine the vinegar, water, and crushed red pepper. Pour the mixture into the pressure cooker insert.
- Place the pork roast in the pressure cooker. Set the pressure cooker to cook at high pressure for 80 minutes.
- Turn off the machine or unplug to keep it from going to the "keep warm" setting; let the machine pressure fall to normal naturally, about 20 to 25 minutes (see your pressure cooker manufacturer's instructions for specific guidelines).
- Strain the liquids into a fat separator, or strain into a bowl and skim the fat off the top.
- Shred or chop the pork; add the liquids back into the pork and stir to blend.
- Serve the pork on toasted or warmed split buns with your family's favorite sides for barbecue.
Nutrition Facts : Calories 597 kcal, Carbohydrate 4 g, Cholesterol 402 mg, Fiber 0 g, Protein 60 g, SaturatedFat 13 g, Sodium 518 mg, Fat 35 g, ServingSize serves 10, UnsaturatedFat 20 g
NORTH CAROLINA-STYLE PULLED PORK
This pulled pork is made with a vinegar sauce in the North Carolina tradition, and the boneless pork shoulder is slow-roasted in the oven.
Provided by Diana Rattray
Categories Dinner Entree Lunch Sandwiches
Time 7h10m
Yield 8
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a saucepan, combine the vinegar, sugar, red pepper, 1 teaspoon of salt, and the 1/4 teaspoon of pepper. Bring to a boil; remove from heat.
- Save about 2 cups of the vinegar mixture for serving, and use the rest for basting.
- Sprinkle the pork roast with salt and pepper; place on a foil-lined baking or roasting pan.
- Roast, uncovered, at 275 F for about 7 hours, or until the roast reaches 200 F on a meat thermometer or oven probe inserted in the center of the thickest part of the roast.
- Baste about every hour with the sauce saved for basting. The roast should be very tender.
- Remove the roast and shred with 2 forks, discarding large pieces of fat.
- Warm the reserved sauce and pass at the table for people to spoon over their pork. (You can also serve barbecue sauce with this pork; it's delicious as a topping with coleslaw and pickle slices.)
- Serve with slaw, pickles, toasted buns , and baked beans or your favorite sides.
Nutrition Facts : Calories 607 kcal, Carbohydrate 3 g, Cholesterol 179 mg, Fiber 0 g, Protein 46 g, SaturatedFat 16 g, Sodium 443 mg, Sugar 2 g, Fat 43 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
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