Saturday, July 26, 2014


North Carolina-style pulled pork with vinegar, cole slaw, local
sweet corn, Jersey tomatoes with fresh mozzarella and burrata,
and Flying Dog 'Dead Rise' brewed with Old Bay.


  1. Baydog, I LOVE me some pulled pork. Did you make it? Secret recipe or tips?

  2. Yes, homemade. I took an eleven pound pork shoulder, rubbed it liberally (ironic) with dry mustard, cayenne, black pepper, garlic powder, chili powder, kosher salt, a little cumin, Old Bay, celery seeds, white pepper, ground coriander. Put it in a large cast iron pot (I've got a big Le Creuset), add 2 cups of red wine vinegar, cover, and put in a 250 oven for 10 hours. Take pork out carefully, because at this point it's falling off the bone, let it cool somewhat, trim all fat, and using two forks, pull and shred meat. Skim SOME of the fat off the cooking liquid, then place pulled pork back into the pot and heat gently. It was my first NC pork attempt, and I'll probably never do it dry again!

  3. Then, if you want, you can add barbecue sauce as well, or squirt a little vinegar for even more zing

  4. Sweet baby Jesus, my mouth is watering. That sounds so good right now. I might just have to try that soon!