GREENSBORO, N.C. -- Our State magazine takes you to hog heaven this month with all things BBQ and bacon!
North Carolina’s cultural and culinary history is inextricably linked with pork. Four recipes celebrate our love of barbecue, bacon, and more.
Chef Lynn Wells, recipe developer for Our State magazine, joined The Good Morning Show this week to share some of her favorite recipes.
Recipes included in this month’s Our State include: Slow-Cooked Pulled Pork Shoulder, Bacon Jam, Ham Hocks & Collard Greens, Country Ham Mac & Cheese and more.
You can find Wells recipe for Slow-Cooked Pulled Pork Shoulder below.
Slow-Cooked Pulled Pork Shoulder:
Yield: 8 servings.
1 (6-pound) boneless pork shoulder
Salt and pepper
1 onion, chopped
1 cup water
1 cup apple cider vinegar
1 (5-ounce) bottle liquid smoke, mesquite, or hickory
½ cup soy sauce
1 cup light brown sugar
Red pepper flakes
Trim pork of any excess fat. Sprinkle salt and pepper liberally on all sides of pork. Place in a large Ziploc bag and refrigerate overnight. Scatter onion over bottom of slow cooker and place pork on top. Add water, vinegar, and liquid smoke. Cover and cook on low until very tender, about 8 to 10 hours. Remove meat and let cool.
When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. Skim excess fat from liquid in slow cooker.
Return pulled pork to slow cooker, and stir in soy sauce and sugar. Season with salt and red pepper flakes, if needed. Cook for an additional hour on low.
You can find the entire recipe here.
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The Fresh Market
Weaver Street Market
Plus some independent retailers around the state
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