Food & Beverage

North Carolina Style Pulled Pork BBQ/ South Carolina Pecan Pie. Tastes Of The South Part One.

North Carolina style pulled pork BBQ/ South Carolina pecan pie. Tastes of the South part one.

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.


Ingredients


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


Directions


Prep


10m


Cook


9h


Ready In


9h 10m


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.


Easy Cleanup


Try using a liner in your slow cooker for easier cleanup.


South Carolina Pecan Pie.
North Carolina Style Pulled Pork BBQ/ South Carolina Pecan Pie. Tastes Of The South Part One.


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!



#Downsouthrecipes


#Carolinacusine


#DownSouthwithStephen


#Yallcomebacknowyahear

North Carolina Style Pulled Pork BBQ/ South Carolina Pecan Pie. Tastes Of The South Part One.
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