Table of contents
Pulled Pork, South Carolina BBQ
The BBQ Sauce
Throughout the 1700s, South Carolina drew a large contingent of immigrant German families. These new settlers brought with them ideas and advancements on ways to farm and an affinity for the flavor of mustard.
- 1 cup yellow mustard
- 1/4 cup honey
- 1/4 cup light brown sugar
- 1/4 cup cider vinegar
- 1 tablespoon chipotle pepper
- ground black pepper to taste
In a saucepan over medium heat, stir together the mustard, honey, brown sugar, chipotle pepper, and vinegar. Season with black pepper. Bring to a boil, and let simmer for 5 minutes. Pour over cooked pulled pork or beef. If you want more flavor, let the meat simmer in the sauce for about 30 minutes.
Slow Cooker Pork
- 2 medium yellow onions, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 cup chicken stock or low-sodium chicken broth
- 1 tablespoon packed dark brown sugar
- 1 tablespoon chipotle pepper
- 1 tablespoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 pork shoulder, 4-1/2- to 5-pound
Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork-tender, about 6 to 8 hours on high or 8 to 10 hours on low.
Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Serve with BBQ sauce.
Carolina Pickled Coleslaw
- 7 cups chopped cabbage (½-inch pieces)
- ½ cup chopped sweet onion
- ½ cup diced carrot
- ½ cup diced red bell pepper
Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
Dressing
- 1 large clove garlic, crushed.
- ½ tablespoon salt, more to taste
- 1 tablespoon minced ginger
- ⅓ cup cider vinegar
- ½ cup olive oil
Add the garlic, ginger, vinegar, oil, and 1/3 cup water to a saucepan and bring to a low boil—Cook for 3 or 4 minutes. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate for 4 hours or overnight.
Grits
- 2 cups water
- 1 1⁄4 cups milk
- 1 teaspoon salt
- 1 cup quick-cooking grits, not instant
- 1⁄4 cup butter
In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover the pot with a lid, lower the temperature, and cook for approximately 30 minutes, stirring frequently. Add more water if necessary. Stir in butter.