A Southern Flair: Carolina Pulled Pork BBQ, Pickled Red Onions & Southern Black-Eyed Peas

Carolina Pulled Pork BBQ, Pickled Red Onion 

&

 Southern Black-Eyed Peas

The past Independence Day, I went to a BBQ at my friend's home.  Her brother and another friend of ours had a "smoke off" for smoked pulled pork.  Both porks were pretty darn good, but my friend's brother brought with him several BBQ sauces to use on the sandwiches.  Amongst them, Carolina Sauce.

If you have never had Carolina BBQ you are missing out.  It is fantastic!  It is a mustard based sauce, and it is sweet and tangy, with a little bit of smoke.  MMMMmm.  So this got me to thinking.  Why not just do the pulled pork in the sauce?  I mean, I was using the pork as a vehicle for the sauce anyway, why not just drown it in there?

So, here is my take on pulled pork, Carolina style.  I am, however, stealing my friend's recipe for the sauce.  :-)

To add to this scrumptious swine, I thought about the topping.  Most people do a slaw of some sort.  But my husband hates mayonnaise.  I mean hates it.  I think at one point (or every time it is brought up) he calls it "unfit for human consumption."  I like it.  Cest la vie.  So, what to make.  I am going to try to highlight the tang in the sauce...

So, I pickled me some red onions!  That recipe is below too.  Yes.

OK, but that is just the sandwich right?  I mean, it isn't a whole meal.  So here are the bonuses: Southern Black-Eyed peas and grilled peaches (and corn
).  You have yourself a fine meal.

Here is what to do:

Carolina BBQ Sauce

Ingredients:

1/2 cup brown sugar, packed
2 teaspoons granulated garlic (I used fresh minced garlic though)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon crushed red pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/3 cup fresh lemon juice
1/4 cup white vinegar
1/4 cup apple cider (as it isn't fall, I couldn't find any, so I just used a good apple juice)
1 tablespoon Worcestershire sauce
1/4 cup molasses
2 cups prepared yellow mustard

Directions:

Combine all of the dry ingredients in a large nonreactive bowl.  Add the lemon juice, vinegar, apple cider and worcestershire.  Blend with a whisk until the spices are dissolved.  Then blend in the molasses and mustard.

Note:

1) I did all of this sauce prep in the slow cooker bowl.

2) After it was all combined, I placed the pork roast in the slow cooker, turned it to get it all covered and then I set it on low for 10 hours.

About 8 hours in, I removed the pork, and pulled it with two forks.  I then replaced the pulled pork back in the sauce until it was time to eat.  You'll want to turn off the slow cooker about 20 min or so before you eat.  Otherwise the pork will be really hot and you'll have to wait for it to cool down to taste it.

3) When you are ready to eat, place the pulled pork on a bun, top with pickled onions and serve.

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Pickled Red Onions

I love pickled red onions.  My toddler does too.  Go figure.  Here is a pretty easy and fool-proof recipe.

Ingredients:

2 firm small red onions
2 cloves of garlic
1 teaspoon of sugar
1 teaspoon of salt
1 1/2 cups white wine vinegar
3/4- 1 cup apple cider vinegar
2 sprigs of rosemary
several sprigs of thyme
several juniper berries
5-6 cups boiling water

Directions:

1.) Put a kettle with your 5-6 cups of water onto boil.   Fill a re-sealable mason jar with the white wine vinegar, sugar and salt.  Stir to mix, then add 1/2 of your herbs.

2.) Slice the onions (I do it in half first, then I cut them into thin strips so they are easy to eat with your fingers.  Peel and dice the garlic.

3.) Par-Blanch the onions.  Place them in a strainer over the sink, then slowly pour the boiling water over them and let drain.

4.) Add the onions to the jar.  Top off with apple cider vinegar and the rest of your herbs.  Wait at least 30 minutes to eat, ideally at least a couple of hours.  The onions should look bright pinkish/purple when ready.

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Southern Black-Eyed Peas

Ingredients:

2 cups dried black eyed peas
8-12 oz. beef broth
1 can diced fire roasted tomatoes
2 cloves garlic, peeled and minced
garlic salt
pepper
1/2 cup cooked ham (diced or deli ham torn)
1/2 white onion diced
1 tablespoon cayenne pepper (optional)


Directions:

1.) Place black-eyed peas in a strainer and rinse.

2.) In a 8 qt. pot (or thereabouts) place the peas, ham, tomatoes, garlic, onion and spices together.  Fill with water until barely covered.  Simmer for about 1 - 1/2 hours until the liquid has been absorbed.

3) Stir the beans and then add the beef broth about 1/2 full (not covering the beans).  Simmer until this is pretty much absorbed (1 hour).  Place more beef broth, again until about 1/2 full and simmer for another 1 hour.  Stir occasionally.



4.) Taste to see if you are missing any salt or pepper, etc.  Let cool 5 min. before serving.

Combine for a truly awesome healthy Southern meal.  There is really nothing too awful here for you, and the flavors are sweet, tangy, tart and delicious.  Enjoy!