Recipe Roundup: A North Carolina–Style Barbecue
Anya HoffmanAnya Hoffman
August 01, 2012
Here's how to throw the best party of the summer: Buy a massive cut of pork shoulder and fire up your grill. Rub the pork with dry spices and cook it nice and slow over smoldering charcoal all day long. In the meantime, make a mess of sides and a sweet, biscuit-topped fruit cobbler. Invite the neighbors over. Don't forget the beer.
Ted Allen loves a slow-cooked pork shoulder, particularly when the tender meat is shredded, slathered with a vinegary, western North Carolina-inspired sauce, and piled high onto toasted buns.
Pickled greens? Yes and yes. Though minced cabbage is a more traditional accompaniment to this type of regional barbecue, these sweet-and-sour greens really cut through the rich, fatty pulled pork.
These hush puppies are a little sweeter than most and are delicious served with honey butter, as Jonathan Burrows does at his Mr. Cecil's California Ribs restaurants.
Don't have nectarines and blackberries on hand? It doesn't matter. This classic Southern dessert can be made with whatever fruit you've got.