Carolina Bbq

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Carolina Bbq to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Carolina Bbq, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 6 pounds pork shoulder
• 1 bay leaf
• 1 teaspoon crushed red pepper
• flakes
• 4 cups water
• 1 cup vinegar
• 1/3 cup white sugar
• 3 tablespoons ketchup
• 1 tablespoon Worcestershire
• sauce
• 1 teaspoon dry mustard
• 1 clove garlic, pressed

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place pork shoulder, bay leaf, red pepper and water in large pot with lid

Step 2: Technique & Execution

Simmer covered 4 to 5 hours until meat is tender

Step 3: Technique & Execution

Let meat cool in broth

Step 4: Technique & Execution

Remove excess fat from broth and shred meat

Step 5: Technique & Execution

Take 3 cups of liquid and bring to boil

Step 6: Technique & Execution

Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic