Eastern NC pulled pork. Soaked 2 days in vinegar, bourbon, garlic, onion and red pepper. Salt and black pepper. Smoked with hickory at 275 F 12 hrs.
by IceCubeDeathMachine
3 Comments
makked
Interesting. What’s that on top?
Nice_Community_9571
I “guess we can make an exception “
But normally I don’t think they allow p0rn like this !!!!!!
NotMyAccount110
I love a NC inspired vinegar sauce on my pulled pork but I didn’t know about soaking the meat prior to smoking. Do you have a recipe you follow or just enough vinegar/boubon to cover?
3 Comments
Interesting. What’s that on top?
I “guess we can make an exception “
But normally I don’t think they allow p0rn like this !!!!!!
I love a NC inspired vinegar sauce on my pulled pork but I didn’t know about soaking the meat prior to smoking. Do you have a recipe you follow or just enough vinegar/boubon to cover?