There are two main reasons why the pig became a widely accepted food source in the South. Compared to beef, they were easier and cheaper to maintain; and they were able to provide more offspring. In colonial times, up until the 19th century, White Southerners ate on average, five pounds of pork for every one pound of beef. Slaughtering the pig was community event and all were invited. Eventually, the traditional Southern barbecue grew out of these gatherings.
Dry Rub
1 (5 to 7 pound) pork roast shoulder
3 Tablespoons paprika
1 Tablespoon garlic powder
1 Tablespoon brown sugar
1 Tablespoon dry mustard
3 Tablespoons coarse sea salt
Apple Cider-Vinegar BBQ Sauce
1½ cups apple cider vinegar
1 cup French’s Classic Yellow Mustard
½ cup Heinz ketchup
⅓ cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
½ teaspoon freshly ground black pepper
Pan drippings from pork shoulder
Preparation of Pork Shoulder
(The Night before)
Mix paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Generously rub the spice mix completely over the pork. Cover in plastic wrap and refrigerate overnight.
Cooking Day
Preheat oven to 300°F. Place pork shoulder in a roasting pan and roast for 6 hours or until the meat is falling apart. (A thermometer placed in the thickest part should read 170°F).
Prepare the BBQ Sauce Combine vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat.
Allow to simmer, stirring until the sugar dissolves. Remove from heat and set aside.
When the pork is fully cooked and falling apart, remove it from the oven and place it on a large platter. Let it cool for about 15-20 minutes.
While cooling, deglaze the pan over medium heat with ¾ cup water. Scrape with a wooden spoon to pick up all of the browned bits. Reduce heat by half. Pour into the pan with the sauce, and cook 7-9 minutes.
By this time, the meat should be cool enough. Begin pulling the meat from the shoulder. Use 2 forks…one for keeping the shoulder steady, and the other to pull shreds of meat from the shoulder.
Place the shredded pork in a bowl and pour half of the sauce over it. Stir thoroughly so that the meat is completely covered in sauce.
Note: Serve on Whole Foods Gluten Free Hamburger Buns.
