Post by April B. on Mar 7, 2003 9:46:24 GMT -6
1118 Pork / North Carolina Pork Roast on: Aug 23rd, 2002, 08:41am Started by marlaoh | Post by marlaoh
North Carolina Pork Roast
This barbecue recipe features a fresh pork leg that makes about 25 servings.
Source: Better Homes and Gardens
15 to 20 pound fresh pork leg
8 cups cider vinegar
1/2 cup packed brown sugar or 1/4 cup molasses
3 tablespoons salt
1-1/2 to 2 teaspoons crushed red pepper flakes
Charcoal
1 to 1-1/2 teaspoons ground red pepper
1. Trim excess fat from pork leg leaving about a 1/2-inch layer of fat. Arrange medium hot-coals around a drip pan in a large covered charcoal grill. Place a drip pan in center. Test for medium heat where the meat will cook. Place meat on the grill rack above the drip pan. (Add more coals as necessary during grilling. Plan on adding about 10 to 15 coals every 45 to 60 minutes.) Cover and grill for 5 to 6 hours or until a meat thermometer inserted in the meatiest portion registers at least 170 degrees F.
2. Meanwhile, in a Dutch oven combine vinegar, brown sugar, salt, crushed red pepper, and ground red pepper. Bring to boiling.
3. Cut or pull meat from bones and shred. Place meat in an extra-large mixing bowl. Pour boiling sauce over meat. Serve meat with juices. Serves 25.
North Carolina Pork Roast
This barbecue recipe features a fresh pork leg that makes about 25 servings.
Source: Better Homes and Gardens
15 to 20 pound fresh pork leg
8 cups cider vinegar
1/2 cup packed brown sugar or 1/4 cup molasses
3 tablespoons salt
1-1/2 to 2 teaspoons crushed red pepper flakes
Charcoal
1 to 1-1/2 teaspoons ground red pepper
1. Trim excess fat from pork leg leaving about a 1/2-inch layer of fat. Arrange medium hot-coals around a drip pan in a large covered charcoal grill. Place a drip pan in center. Test for medium heat where the meat will cook. Place meat on the grill rack above the drip pan. (Add more coals as necessary during grilling. Plan on adding about 10 to 15 coals every 45 to 60 minutes.) Cover and grill for 5 to 6 hours or until a meat thermometer inserted in the meatiest portion registers at least 170 degrees F.
2. Meanwhile, in a Dutch oven combine vinegar, brown sugar, salt, crushed red pepper, and ground red pepper. Bring to boiling.
3. Cut or pull meat from bones and shred. Place meat in an extra-large mixing bowl. Pour boiling sauce over meat. Serve meat with juices. Serves 25.
