Fred powledge's barbeque sauce

Yield: 1 Servings

Measure Ingredient
2 cups Apple cider vinegar
1 tablespoon Peppercorns
1 teaspoon Celery seed
1 teaspoon Salt
1 tablespoon Hot pepper flakes
1 \N Onion chopped fine
1 cup Water

From: Tom Solomon <bigheat@...> Date: Tue, 9 Jul 1996 10:49:33 -0700 I'm not sure if this is what you're looking for, but I found it in John Egerton's book Southern Food. This is for Eastern North Carolina Pork Barbeque in an oven, and it comes from Fred Powledge, an expatriate North Carolinian who was living in New York City at the time the book was written.

Heat your oven to 300 degrees, and cook your pork roast 40 minutes per pound. Apply liberal doses of following sauce while baking.

Bring combined ingredients almost to a boil, reduce heat, and simmer uncovered for about 1 hour. Strain the sauce, and apply to your meat before, during, and (if you prefer) after cooking.

What I would add is, when your pork is tender to the point of falling apart, pull it into thumb sized chunks, pack it into a skillet on the stovetop, cover with the above sauce, and simmer it down until the sauce just barely oozes over the top of your spatula when you press down on the meat.

I hope this helps. I just wish I knew a way for you to get that good smoky flavor into your oven while you're cooking it :-) EAT-L Digest 8 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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