Sunrise Chef: Pig Out BBQ Pit
Pig Out BBQ Pit brings eastern North Carolina BBQ to the Lehigh Valley. Owner Anthony Scheirer opened the restaurant as a tribute to his late wife. She was a North Carolina native with an amazing BBQ recipe and Scheirer now shares the tasty food with people of his hometown, Whitehall.
North Carolina Pulled Pork BBQ
- 5 lbs of Pork Shoulder
Smoke or Bake Pork until done and tender, Let cool
Pull meat off any bone and remove all fat.
Put pulled meat into crock pot
add 1/2 Cup Vinegar
2 Cups Water
1 tsp of crushed red pepper.
Stir and let pork simmer. the longer it simmers, the better. Use low heat- do not scald
Stir before serving
Top pork with Cole Slaw
1 lb Collard Greens
3 Cup Water
1/2 Cup Vinegar
2 tbs Sea Salt
1 tsp garlic powder
1/2 Cup Beef Broth
1 Chicken Bullion Cube
Wash and remove leafy part of Collard Greens from stem
Combine Sea Salt Water, Vinegar, Garlic Powder, Beef Broth and Chicken Bullion in a pot on the stove top and bring to light boil.
Add Collard greens and cook until tender. Add Salt to taste. If greens are bitter, add more salt.
3 Cups Ketchup or Tomato Sauce
1/2 Cup Brown Sugar
1/4 Cup Vinegar
1 tbs Onion Powder
use a teaspoon of other ingredients to make sauce your own. You can add, Honey, Worcestershire Sauce, Pepper, Mustard, Paprika, Vinegar, Smoke Flavor.
On stove top combine all ingredients and stir until smooth and uniform in color. Bring to boil and remove from heat.
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