Instructables

BBQ Pork, Eastern North Carolina Style

Picture of BBQ Pork, Eastern North Carolina Style
Make tender, juicy, tangy pork BBQ and sauce like that served in eastern North Carolina. Authentic BBQ is slow-cooked over wood embers or in a smoker for many hours. However, you can make a very good BBQ yourself indoors in a crockpot by following these recipes and instructions.
To see my related Instructables, click on "unclesam" just below the title above or in the INFO box to the right. On the new page that appears, repeatedly click "NEXT" to see all of them.
Unclesam
 
 
Remove these adsRemove these ads by Signing Up

Step 1: Ingredients and preparation

Picture of Ingredients and preparation
Introduction

Step 2: Cooking

Picture of Cooking
Cooking instructions

Step 3: Serving and storage

Picture of Serving and storage
Serving and storing BBQ

Step 4: Make BBQ sauce

Picture of Make BBQ sauce
This distinctive sauce is not sold in stores, because it is so easy and inexpensive to make yourself.

Step 5: Thickened sauce for table

Picture of Thickened sauce for table
Make a thickened version of the sauce. Enjoy!
U.S.
jrjohnwood1 year ago
I bet this sauce would be great in a big pot of "mole stew"
ncstate17 years ago
Do you have a recipe for the Brunswick stew as well?
My wife has an awesome stew recipe Will see if I can get her to share.
unclesam (author)  ncstate17 years ago
I am a fan of Brunswick stew, but do not make it. I get by with a can of Mrs. Fearnow's (sp?) from the grocery store now and then. It is still made according to their old family recipe, except it no longer contains the squirrel. I think the only way squirrel gets into the stew anymore anyway is because the stew is often made in big pots outdoors by men who drink beer while they stir.
hisjr unclesam7 years ago
unfortunately the fearnow brothers sold the business to castleberry snow over a year ago and just recently they took the brand off of their webpage. if you google it you can see the Mrs. Fearnow brand in the cache but not the current site. i'm a huge fan of their stew
dreadedlyfe4 years ago
i agree with the sauce makes the finishing touch on the bbq, and i am a sauce aficionado, but the prep of the meat and smoking it is the most important thing. the smoking it makes it bbq technically. this is just a slow crocked roast, not bbq. probably tasty as hell for when you cant build a pit, though.

i will say that the sauce will be ok, but you need some tabasco in there as well imho. i cant think of a restaurant here that doesnt have it at least on the table. i live in raleigh and range from raleigh to wilson and on down to wilmington where my mother lives, and have eaten at most of the bbq joints in the area.

as to getting fearnow's, here is a link ( i am not affilitated)  !""linky""!, but it is in 12 can per order lots, so you will have some mrs. fearnows for a while, and even some to share with others. for a modest fee, i will ship ya some squirrels to put in there :). tasty little rats, they are.
ledzep5676 years ago
where exactly in eastern north carolina do you live? i live in castle hayne(between burgaw and wilmington)
Hey! Another local- I am in between Castle Hayne and Hampstead, off Holly Shelter.
pfirsch7 years ago
I've used a recipe similar to this and it was awesome. The only thing I would change about this one is the brown sugar. I'm not sure what part of Eastern North Carolina you're from, but I've never had barbecue with sugar in it.
Hmm. Sounds good! But the BBQ-Sauce im not so sure on, because the sauce it like the most important thing. Im going to make this next week for me family :-) but i am going to try diff bbq sauces out to find the good 1 so i dont come out with using a random 1 that may be a ball-buster. GREAT INSTRUCTABLE! 8/10! :-D