The Lodge Cast Iron Cookbook by The Lodge Company

Author:The Lodge Company
Language: eng
Format: epub
Publisher: Oxmoor House
Published: 2014-03-07T16:00:00+00:00

1. Pat the pork dry with paper towels and then brush with a thin coating of oil. Season with salt and pepper to taste.

2. Heat about 2 tablespoons oil in a 9-quart cast iron Dutch oven over medium-high heat until hot. Gently lower the pork into the pan and sear 3 to 4 minutes on all sides; you want the pork to be golden brown. While the pork is searing, make the North Carolina Vinegar Sauce.

3. Once the pork is seared, arrange it in the pan so that the fat side is facing up. Pour the water over the pork and then pour 2 cups vinegar sauce over the top. Place the lid on the Dutch oven and cook 30 minutes over medium-high heat.

4. Preheat the oven to 350°.

5. Transfer the covered Dutch oven to the center rack of the oven. Cook slowly for 2 to 3 hours, depending on the size of the pork butt, until a meat thermometer inserted into the thickest portion registers 190° to 200°. The meat should be very tender and ready to be pulled apart. If there is a bone in the meat, it should come out smooth and clean, with no meat clinging to it (this is the real test for doneness on the barbecue circuit). Remember, there is no need to turn the meat during the entire cooking time.

6. At this point, the pork can be cooled in the Dutch oven and refrigerated overnight, if desired. (The advantage of doing this is that the extra fat will congeal and it will be very easy to lift off the top, leaving only the concentrated juices. Reheat the pork in the Dutch oven in a preheated 250° oven until hot all the way through; spoon the juices over the pork as it reheats, and then follow the rest of the instructions.)

7. Let the meat stand 20 minutes until cool enough to handle; wearing rubber food-service gloves, pull the meat from the skin, bones, and fat. Set aside any crispy bits. Working quickly, shred meat using two forks. (You can chop the meat with a cleaver if you prefer, but then you have “chopped” pork barbecue, not “pulled” pork.) Chop the reserved crispy bits and stir them into the pulled pork. While the meat is still warm, stir in about 3/4 cup of the remaining vinegar sauce (depending on the meat) to moisten and season the meat. The recipe can be made in advance up to this point and reheated with about 1/4 cup additional sauce in a double boiler or in a covered pan in a 250° oven.

8. Serve the pulled pork on buns topped with North Carolina Coleslaw. Serve additional sauce on the side, if desired.

NORTH CAROLINA VINEGAR SAUCE

makes about 6 cups

4 cups cider vinegar

1 cup ketchup

2 tablespoons kosher salt

2 tablespoons ground white pepper

1/2to 1 tablespoon red pepper flakes

1/4cup granulated sugar

1/2cup firmly packed brown sugar

1 teaspoon freshly ground black pepper

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