Happy New Year!
As we start out 2016, most of us have enjoyed more than our fair share of turkey and all the fixins throughout Thanksgiving and the Christmas season. I’d like to share one of my favorite “other white meat” recipes.
I am originally from North Carolina, and we are serious about our barbecue. The following is my spin on Eastern North Carolina barbecue.
1 (5-7 lb) pork shoulder
3 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
2 tablespoons hickory smoked salt/pepper
2 tablespoons instant espresso
1 teaspoon cinnamon
Mix up rub and roll the shoulder on all sides with the rub. Leave excess rub in the bottom of a roasting pan. Add 1 bottle of your favorite beer to the bottom of the pan, and roast the shoulder in the oven at 300 degrees for 6 hours.
The meat should fall off the bone. Once the pork has rested for 10 mins, pull the pork off with 2 forks. Use your favorite bbq sauce (I make a vinegar based peach habanero sauce) and mix the sauce with your pulled pork.
In North Carolina we prefer coleslaw on our sandwich. I used a blue cheese coleslaw to infuse a little sweet robust creaminess with the spicy bbq sauce.
I hope you enjoy the new year with this recipe, and bon appetit!
Cindy Pearson is the chef at Lipstick Lounge Catering, and the winner of Out & About Nashville’s 2015 Best Caterer. For more information about catering, visit www.facebook.com/lipstickcaters, or call 919-621-9777.