This is one of my favorite dinner dishes of all time! Since the new topic here has been launched on GAG, I have decided for the next couple of weeks to attempt to do a recipe mytake series of Southern dishes. Today I'm going to start with the most popular food of my state of North Carolina which is Pulled Pork BBQ. Then I will finish off with a South Carolina favorite of Pecan Pie. So sit back,sip on a glass of sweet tea and prepare to have your taste buds tempted by the art of Carolina culinary cuisine.
North Carolina Pulled Pork BBQ and sauce.
1 (5 pound) pork butt roast
2 cups white vinegar
1 cup butter, melted
2 tablespoons salt
2 tablespoons lemon juice
2 tablespoons crushed red pepper flakes
1 tablespoon hot sauce
1 tablespoon ground black pepper
2 tablespoons white sugar
Add all ingredients to list
Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.
Try using a liner in your slow cooker for easier cleanup.
South Carolina Pecan Pie.
1 sheet refrigerated piecrust (half a 15-ounce package)
1 cup light corn syrup
1 cup packed light brown sugar
1/2 teaspoon salt
5 1/3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs
2 cups toasted pecan halves
Freshly whipped cream, for serving (optional)
Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.
This is I believe one of the best food myTakes I ever came up with. I'm excited for this new topic here on GAG and all the new recipe ideas for the future. Next time I will do a recipe from my other home state Tennessee! Thanks to all my fellow food lovers @vishna @Ginnyweasley97 @apple24 @tomboy_cool @questionman @Phoenix98 @AshleyPrincess12 and @EmpatheticLady and other gagers for the support to help me continue to do this. I hope y'all enjoy this!