Did anyone else go away to college a long way from home?
When I was 17, I graduated from high school in Myrtle Beach, South Carolina, and started college at the University of Miami. Talk about culture shock!
Although I absolutely loved being able to get a media noche, cafe con leche or pastelitos on my meal plan, I was dying for sweet tea, boiled peanuts, banana pudding and a pulled pork sandwich with slaw on it. I dreamed about barbeque sandwiches.
Barbeque means different things to different people, depending on where y’all are from.
I am originally from Texas, and I grew up eating sliced beef brisket. My father was military, and when we moved to eastern North Carolina when I was 10, I didn’t know quite what to make of the barbeque. I had never had chopped pork, and certainly not with vinegar sauce…but I loved it! I have lived in South Carolina for 30 years, and now live in Greenville, South Carolina. People will tell you that the difference between North and South Carolina barbeque is that South Carolina sauce is mustard based, but that is pretty much only in the middle of the state, around Columbia. The sauce most places use here, and the style I prefer, is very similar to Eastern North Carolina sauce, vinegar with spice and a little brown sugar.
When I make my barbeque, I put the Boston Butt in the slow cooker right before I go to bed. In the morning I “pull” the pork with two forks, mix up my sauce, and throw it all back in the slow cooker until we are ready to eat.
I always make some Freezer Slaw to go with my pulled pork, as I have always loved to pile some on top of the pork on my sandwich. I don’t eat bread anymore, but I still put the slaw on top of the pork on my plate.
- Pork Butt (approximately 5 pounds)
- 2 cups apple cider vinegar
- 3 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons Liquid Smoke
- 4 teaspoons Worcestershire sauce
- 1 teaspoon red pepper flakes
- ½ teaspoon dry mustard
- ½ teaspoon garlic salt
- ¼ teaspoon of Cajun seasoning
- Put pork in slow cooker and season with salt and pepper.
- Pour cider vinegar over the pork..
- Cover with lid and cook on low for twelve hours (I cook it overnight).
- Remove pork from slow cooker and shred with forks.
- Drain juices from slow cooker, reserving two cups of liquid.
- Return shredded pork to the slow cooker.
- Mix the reserved broth with the remaining ingredients.
- Pour mixture over meat in slow cooker.
- Cook on low for 2-4 hours.
- Serve with buns and slaw.