Carolina Pork BBQ
2 Pork Tenderloins (1lb each)
1 Tbsp EVOO
1 TBSP Balsamic
1 gal water
1 cup salt
1/2 cup brown sugar
2 cloves of minced garlic
1 tbls kosher salt
1tsp black pepper
2 tbls brown sugar
1 tbls tabasco or another hot sauce
1 cup water
• Sear w/ olive oil and balsamic on all sides – don’t be a bitch, seriously sear this mother fucker. This isn’t about ensuring the juices don’t escape; it is about searing the amazing rub and fat enhancing the flavor.
• Combine water, brown sugar, and 1/2 cup of salt. Dissolve salt and sugar in hot water before adding to solution. Recall your high school science class in which your teacher attempted to teach your physics.
• Place pork in water, stir a bit, and put in fridge for 12 hours. If your fridge is full you’re fucked. Deal with it.
• Add garlic, salt, pepper, brown sugar, hot sauce, red pepper, water, cook on low for 10-12 hours.
• Pull pork out of slow cooker.
• Separate with fork. Or any other object. It needs to be shredded. Just get the job done.
• Add pork back to pot along with 1 cup of juices and 1/3 apple cider vinegar. At this point it is advisable to add more hot sauce.
• Serve on buns with some slaw on top. The interesting thing here is that you have an opportunity to mellow out the dish. More slaw == less aggressive.
