Tuesday, January 25, 2011

Comfort Food

There's a little tiny BBQ place, tucked away beneath the Corolla light house in the Outer Banks, and oh how we wish we could own a franchise!  The pulled pork is so, so good!  So years ago, after having it for the first time, we returned home and searched for a recipe to replicate it.  (Hmmm, I'm beginning to see a trend here, first the hot chocolate post...) 
So, Rachael Ray to the rescue.  I've been in love with Rachael since "M" was born 9 years ago.  She kept me company while "M" did the things babies do so well!  And she taught me a bunch about cooking.  I gained tons of confidence "eye-balling" amounts of ingredients and cooking parts of the meal at the same time so that everything would be ready at the same time.  Now I have everyone of her cookbooks and use them 2-3 times a week.
Here's what we eat now when we aren't in the Outer Banks and HAVE to have BBQ pulled pork, NC style!
             North Carolina-Style Pulled Pork Sandwiches
Recipe By: Rachael Ray
Serves 8

-= Ingredients =-
3 tablespoon Salt
2 tablespoon Pepper
1 tablespoon Sweet paprika
1- 5 pound Boneless pork shoulder roast (I've used other cuts of pork roasts too)
2 tablespoon Vegetable oil
1/3 cup Apple cider vinegar
1/3 cup Vinegar
1 1/2 teaspoon Sugar
1 teaspoon Hot pepper sauce
8 Hamburger rolls
4 cup North Carolina -Style Coleslaw (optional)

-= Instructions =-
1.  Preheat the oven to 300 degrees.  Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in.
2.  In a large skillet or Dutch oven, heat the oil over medium-high heat.  Add the pork and cook, turning occasionally, until browned, 8-10 minutes.  Transfer to a 24-inch-long sheet of heavy-duty foil and double-wrap the pork.
3.  Place the pork, skin side up, in a 9-by 13-inch baking dish; roast until tender, about 4 1/2 hours. (It's never taken this long for me-check the temp around 3 1/2 hours)  Remove from the oven and carefully unwrap the top of the pork, revealing the skin.  Increase the heat to 450 degrees and roast for 20 minutes more.

4.  Transfer the roast to a large bowl, along with any juices.  Using two forks, shred the pork.  Add the vinegars, sugar and hot sauce;  toss.  Serve on the hamburger rolls topped with coleslaw, if using.

 North Carolina-Style Coleslaw
Recipe By: Rachael Ray
Serves 8
-= Ingredients =-

1/2 cup Apple cider vinegar
1/2 cup Vinegar
2 tablespoon Sugar
2 teaspoon Hot pepper sauce
1 teaspoon Red pepper flakes
1 teaspoon Salt
1/8 teaspoon Pepper
1 Green cabbage ; cored and shredded

-= Instructions =-In a large bowl, whisk together the vinegars, sugar, hot sauce, red pepper flakes, salt and pepper.  Add the cabbage and toss.  Let stand for 30 minutes, then toss and serve.
Pretty spicy!

A food stylist I am NOT!  But I know I always love to see a photo of what I'm trying to make.  Enjoy!

Here's a tease of my first craft post-coming soon!
Hmm, what could it be?  Have you ever used freezer paper, outside of the freezer? 
Happy Tuesday!


  1. That looks so good! I hope mine turns out as well. I bought the ingredients about a month ago, just too scared to try it (I'm a terrible cook!).

  2. This is one of my ALL TIME FAVORITE foods!!! Being born in the South and raised on southern food, this looks GREAT! I am going to have to try it out. I usually buy sauce already made when we head south and stop at Smithfield's. Your blog is super CUTE! I will be following :)
    (Not sure why this is not posting from me - Kim. I will have to figure out how to fix that.)