from: Jamey Bennett
to: Daniel Larkin
Since North Carolina is basically your next door neighbor, I doubt I have to be the one to tell you that North Carolina barbecue rocks.
1. I love vinegar.
2. I love spicy food.
3. I love to eat pigs.
On a side note, I think it’s funny that the word “barbecue” to a North Carolinian means pulled (or chopped) pork and a spicy vinegar sauce. My homeboy Brotha SouL gave me a blank look when I talked about barbecue chicken, or barbecue ribs. To him, Barbecue is a noun meaning only pulled pork. I guess they call the other stuff “grilled” or something? I don’t know.
Anyway, I have only recently begun to enjoy the wonders of NC barbecue. My first exposure was when I made a sauce recipe from Amazing Ribs. I could practically drink the stuff. But the first time I tasted actual, authentic barbecue in NC was last summer. My life was changed.
Some time ago, my friend Steve Robinson posted an update on Facebook that he made an East Carolina sauce. I generally trust his palate (except for his McDonald’s habit!), so I asked him for his recipe. In fact, I’m pretty sure I texted you a screen shot of his “seat of the pants…ballpark” sauce recipe. Here goes:
- 2/3 Cider Vinegar
- 1/3 White vinegar
- A couple Tbsp. brownsugar
- Some salt
- A good tsp. of cayenne pepper
- Crushed red peppers (he used a 12-pepper mix from his sister, I used crushed and fermented red peppers that I made)
- Some coarse black pepper
- A couple tablespoons of red wine vinegar
- A couple tablespoons of ketchup
I like mine with a lot of black pepper…it just smells and tastes awesome, especially with the vinegar. Anyway, I made two 16 oz. Mason jars a couple of months ago. Wonderful stuff. Oh, and it’s best if left overnight for the flavors to blend. And shake it up whenever you think of it.
Now, the tacos. The tacos are easy. Get some pork. Doesn’t really matter what kind, or how much. I put three pork chops in my crock pot, and poured the sauce over them. Cooked it on low all day. About 6 or 7 hours in, I pulled the pork out, shredded it with a couple forks, and then put it back in the crock pot.
When I was almost ready to eat, I made a simply pico de gallo with diced tomato, red onion, fresh jalapeno, cilantro, salt and pepper. I poured some of the barbecue sauce over it and let it sit for about 10 minutes to soak up the flavor. Meanwhile, I warmed some flour tortillas in my cast iron skillet.
Once done with all of that, I removed the meat with a ladle with holes. After removing the meat, I further drained the pulled pork. (The reason for this is that you don’t want soggy tortillas!)
Anyway, I put the pork on the tortillas, threw on the pico, and a little bit of lettuce. Then I spooned a VERY small amount of more vinegar sauce on the top. It was AMAZING.
Next time, I’m going to try slaw instead of lettuce. But I don’t think I’ll change a thing about the meat or the sauce. And I’ll probably keep the pico.
from: Daniel Larkin
to: ”Jamey W. Bennett”
I LOVE North Carolina BBQ. I used to cook at a dive bar in Charlotte called The Penguin. The place had three owners — a cook, a business man, and a maintenance guy — all with full sleeves of tattoos.
Anyway, the cook-owner got his start making BBQ, and he would still do all of our meats offsite with his secret recipe. I also worked with an awesome Mexican dude named Manuel (Real name? Probably not.) and he’s the one who showed me how to make salsa. Manuel would also bring his own corn tortillas into work, and we would deep fry them to make taco shells. You already know what we filled them with!
Long story short, this is gonna fill a gap that was left in my belly after I quit The Penguin.