Pulled Pork with Eastern NC Sauce

Pulled Pork Barbecue

Making pulled pork barbecue is simple and easy, but it does take time to do it in the traditional manner. My sister makes a version using the crock pot, and I have tasted it and it was delicious. But it did lack that certain something that long hours on a low smokey fire brings. The following is my way of making pulled pork. There are several steps and I will list the ingredients and directions for each.

Brining

This process allows the meat to absorb some moisture and better prepare it to endure the long smoking process. I bought a used pickle bucket from a local sub shop (Firehouse Subs) and I use that for all my pickling and brining. It is food safe plastic and far cheaper then buying a commercial food safe plastic bucket at the kitchen store.

Brine Bucket

Ingredients

      16 ounces or 1 1/2 cups molasses
      24 ounces pickling salt
      4 quarts water
      3 6 to 8 pound Boston butts

Oxtail Stew

This recipe is courtesy Emeril Lagasse, 2006, I found it on the Food Network website here. I made some modifications, for instance, I modified it to cook for a longer period in my crock pot. The crock pot is great for long cooking, but terrible for browning and getting a fond, so do all the browning and reducing in a dutch oven then transfer it to your crock pot for the long cook.

Ingredients

Browned Oxtails

       1 T. Emril's Essence, recipe follows
       1 cup all-purpose flour
       Salt and freshly ground black pepper
       4 lbs oxtails
       10 bacon slices, chopped
       2 large onions, chopped
       2 large carrots, chopped
       2 large celery stalks, chopped
       6 garlic cloves, chopped
       1/4 cup tomato paste
       4 tsp fresh thyme leaves
       1 (750-ml) bottle dry red wine
       1 (28-ounce) can chopped Italian tomatoes
       1 (14 1/2-ounce) can beef broth

Blackened Chicken Sandwiches

These are perfect for tailgating - all the prep is done ahead of time and they are simple to cook and delicious! Credit to my big brother Tad for perfecting the method and teaching it to me. I use his special blend of blackening spice which is secret, but I have included a very good one below. Feel free to modify it to your tastes!

Ingredients
       3lb bag(s) of frozen chicken breasts (defrosted) or Fresh boneless breasts
   1   Zip-Lock Freezer Bag, gallon size
        Blackening Spice (recipe below)
        Vegetable Oil


Blackening Spice Recipe
    12 bay leaves, finely crushed
    3 tsp salt
    2 tsp. paprika
    1 tsp. sugar
    1 tsp. granulated onion
    1 tsp. granulated garlic
    1/2 tsp cayenne pepper
    1/4 tsp. basil
    1/4 tsp. oregano
    1/4 tsp. thyme
    1/4 tsp black pepper
    1/4 tsp white pepper

Uncle Tad's Perfect Crab Cakes

Uncle Tad is also known as my older brother Tad. He is an exceptional cook and is responsible for many of my best recipes and almost all of my knowledge on fish cooking techniques. This is the recipe he uses for crab cakes and I can honestly say they are the best I have ever had.


Ingredients:
    2  Eggs
    1 tsp  Old Bay seasoning
    1/2 tsp  Coleman's powdered mustard
    1/2 tsp  Sea Salt
    1/4 tsp  Cayenne Pepper
    1 T.  dried Parsley Flakes
    1 T.  fresh Lemon Juice
    2 T.  Real Mayonnaise
    1 1/2 c.  Panko Bread Crumbs (divided)
    1 lb  Back-fin or Lump Crab Meat

Light Tomato Bisque

I got this recipe from the cafe at Stihl, Inc. where I am a consultant. The recipe was for 60 servings, so I scaled it down a bit and made my customary changes.

Ingredients:

      1 oz(w) Yellow Onion, diced
      1/8 tsp Garlic, minced
      1 Tbls Butter, Margarine or oil
      37 oz Hot Water
      1 oz(w) Chicken Stock Base (like Minor's)
      6 oz(w) tomato paste
      2 tsp Sugar
      pinch ground white pepper
      11 oz 2% Milk, hot
      1 tsp Fresh Basil, chiffonade
      1 tsp Fresh Parsley, chopped

Directions:

1. Saute onions and garlic in butter until tender.  
2. Add: hot water, chicken base, tomato paste, sugar and white pepper. Mix well and bring to a boil, reduce heat. 
3. Simmer uncovered for 15 minutes, stirring occasionally. 
4. Slowly add hot milk while whisking tomato mixture, heat to just simmering again, do not boil. 
5. Add fresh basil and parsley, remove from direct heat, cover and keep at serving temperature (150-160).