| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
New York City |
Sauce |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Apple cider vinegar |
| 1 |
tb |
Peppercorns |
| 1 |
ts |
Celery seed |
| 1 |
ts |
Salt |
| 1 |
tb |
Hot pepper flakes |
| 1 |
|
Onion chopped fine |
| 1 |
c |
Water |
INSTRUCTIONS
From: Tom Solomon <bigheat@EARTHLINK.NET>
Date: Tue, 9 Jul 1996 10:49:33 -0700
I'm not sure if this is what you're looking for, but I found it in John
Egerton's book Southern Food. This is for Eastern North Carolina Pork
Barbeque in an oven, and it comes from Fred Powledge, an expatriate North
Carolinian who was living in New York City at the time the book was
written.
Heat your oven to 300 degrees, and cook your pork roast 40 minutes per
pound. Apply liberal doses of following sauce while baking.
Bring combined ingredients almost to a boil, reduce heat, and simmer
uncovered for about 1 hour. Strain the sauce, and apply to your meat
before, during, and (if you prefer) after cooking.
What I would add is, when your pork is tender to the point of falling
apart, pull it into thumb sized chunks, pack it into a skillet on the
stovetop, cover with the above sauce, and simmer it down until the sauce
just barely oozes over the top of your spatula when you press down on the
meat.
I hope this helps. I just wish I knew a way for you to get that good smoky
flavor into your oven while you're cooking it :-)
EAT-L Digest 8 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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