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North Carolina Pulled Pork
By Monica Resinger
Since trying this recipe years ago, I haven't been able to cook pork roast any
other way; it is fabulous! I usually serve it with garlic bread to sop up the
juices. Coleslaw goes with it very well also. The vinegar, ketchup and water
are the most important ingredients to the sauce. I have added other spices on
hand when out of the ones listed and it always turns out just as good.
4-5 lb. Pork Roast
1 tsp. Salt
1 tsp. Celery Seed
1/4 tsp. Ground Cinnamon
1/4 C. Vinegar (any kind)
1/2 C. Ketchup
1/2 tsp. Chili Powder
1/4 tsp. Ground Nutmeg
1/2 tsp. Sugar
1 C. Water
Tabasco Sauce, to taste
Brown the roast in a small amount of fat in a Dutch oven or roaster. Season
with seasoning salt. Mix the rest of the ingredients, excluding the Tabasco
Sauce, and poor over the browned roast. Bake in a preheated 325° oven, about
40 minutes to the pound, until done and very tender. When done, pull the pork
with two forks until it is all shredded, then mix all meat and juice together.
Let people add Tabasco Sauce to taste on their servings.
Monica is the founder Homemaker's Journal E-publications, the growing home of
many fun and informative home and garden e-books, tip sheets, articles and
Get a FREE Slowcooker Recipe E-book when you subscribe to Monica's FREE e-zine
for homemakers! To subscribe and receive instructions for picking up your FREE
e-book, just send a blank e-mail to: [EMAIL PROTECTED]
Feel free to publish this article as long as the above bylines & this note are
included; notification at [EMAIL PROTECTED] would be appreciated.
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