North Carolina Eastern Style Pulled Pork Plate
Eastern North Carolina barbecue tradition reading pork shoulder slow-cooked low and long then dressed in a sharp peppered apple cider vinegar sauce with no tomato, plated with vinegar slaw, hush puppies, and white bread for the Down East weekend barbecue plate.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 325F (160C). Pat pork shoulder dry, cube into 3cm pieces. Shred cabbage finely, grate carrot, finely chop onion. Mix smoked paprika, garlic powder, onion powder, 1 tsp sea salt, and black pepper for the rub. Whisk cornmeal, flour, baking powder, baking soda, 0.5 tsp sea salt, buttermilk, eggs, and onion into a thick batter.
Sear
Rub pork cubes with 2 tbsp neutral oil and press the rub into every face. Heat a heavy Dutch oven over medium-high 2 minutes, sear pork in two batches 3–4 minutes per batch until deep mahogany.
Braise
Pour chicken stock around the pork, cover tightly, braise in the oven 55–60 minutes until pork shreds easily with a fork. While pork braises, whisk apple cider vinegar, brown sugar, Worcestershire, red pepper flakes, cayenne, and 0.5 tsp sea salt for the sauce.
Build
Combine cabbage, carrot, 1/4 cup vinegar sauce, and 0.5 tsp sea salt in a bowl. Scrunch with hands 5 minutes until cabbage softens and softened slaw is ready.
Fry
Heat 480ml neutral oil in a heavy skillet to 350F (175C) 5–6 minutes. Drop tablespoons of batter into the oil and fry 90 seconds per side until deep golden. Lift to a paper towel to drain.
Shred and plate
Shred pork in the pot with two forks and stir half the vinegar sauce through. Divide pork between two plates, drizzle remaining sauce over, set slaw and hush puppies alongside, lean white bread on the rim of each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.