I’m a fan of barbeque for sure. As a Texan-raised gal, it’s pretty much football and brisket running through these veins. However, when I moved to Charlotte, North Carolina I got a rude awakening that not all barbeque is made from beef. In the Tarheel state, pork reigns.
Since I’m headed back there this weekend for the NC Fitness Expo, I wanted to share with you this recipe so good, you’ll need two days to prepare. The original recipe called for just regular vegetable oil. But swap that for coconut oil, and you’ve got a super tasty dish!
3-5 lbs. pork butt
2 tbsps coconut oil
- 1/4 cup cumin
- 1/4 cup brown sugar
- 1/2 cup paprika
- 1/4 cup chili powder
- 1 tbsp cayenne powder
- 1/4 cup salt
- 1/4 cup black pepper, ground
- 1 tsp onion powder
- 1 tsp garlic powder
Carolina vinegar barbecue sauce
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 1/2 cup brown sugar, packed
- 1 tsp cayenne pepper
- 1 tbsp red pepper flakes
- 1 tsp salt
- 1 tsp pepper, ground
- Mix together all ingredients for dry rub and generously put over pork butt. Refrigerate for at least eight hours.
- In the meantime, mix ingredients for BBQ sauce over medium heat until the sugar is dissolved. Cool and store overnight.
- Allow pork to rest at room temperature for at least one hour.
- Preheat oven to 325°F. In large frying pan, sear pork on high heat with coconut oil.
- Place seared pork on baking dish, cover with foil and bake for four hours.
- Remove fat, connective tissue and bone, if any. Shred with fork and serve with sauce.
Talk about finger licking good!