INGREDIENTS:North Carolina BBQ Sauce:
2 qts. cider vinegar
1 qt. white vinegar
1 cup crushed red pepper
¼ cup cayenne pepper
¼ cup ground black pepper
1 cup salt
Tomato BBQ Sauce:
1 lb. bacon
2 onions, chopped
2 oz. garlic, minced
1 cup cider vinegar
½ lb. dark brown sugar
½ cup yellow mustrad
2 qts. chili sauce
3 cups ketchup
3 Tbsp. ground black pepper
¼ cup molasses
Pork BBQ:
8-10 lb. pork butt
½ cup Worcestershire sauce
2 Tbsp. cracked black pepper
Cornmeal Scallion Cakes:
6 eggs
6 cups buttermilk
3 cups all-purpose flour
2 cups cornmeal
2 Tbsp. baking soda
2 tsp. salt
2 bunches scallions, thinly sliced
4 oz. lard, melted DIRECTIONS:For sauce, combine ingredients in a non-reactive container and mix well. Stir or shake every day for one week.
For tomato sauce, brown bacon in large saucepot. Add onions and cook until soft. Add garlic and remaining ingredients. Stir well and simmer for two hours.
For pork BBQ, rub pork butt with Worcestershire sauce and cracked black pepper, then smoke at 250°-300°F for 8-12 hours. Pull meat, and dress with North Carolina BBQ Sauce to taste.
For cakes, mix eggs and buttermilk. Blend in flour, cornmeal, baking soda, salt and scallions. Blend in lard. Pour 1/3 cup portions on greased griddle. When bubbles appear in center, flip pancakes over. Cook 3 minutes per side. To serve, place approximately 5 oz. pork on cornmeal cake and garnish with coleslaw. Drizzle with tomato BBQ sauce. SERVINGS:25 servings From:Chef David Berry, Horseradish Grill, Atlanta PHOTO CREDIT:Photo Credit: NATIONAL PORK BOARD
