BBQ has to be one of the most divisive issues in the US food scene. Everyone thinks that their brand of BBQ is the best. I have lived in a lot of different places and I have tried a lot of different kinds of pulled pork BBQ, from the sweet yet tangy tomato based style of Virginia and Western North Carolina, to the sweet molasses style of Kansas, to the dry slice of meat and choose your own sauce mess that passes for BBQ down in Alabama (sorry, but its true), each of these styles is different but they are all tomato based and heavy on the sauce. The one style that is truly different from all the rest is the tangy vinegar based flavor of Eastern North Carolina BBQ.
Now, I have to watch my words carefully here, but lets just say that with my background this style of pulled pork was an acquired taste. The combination of vinegar and spices is so different from anything I was used to it didn’t seem like “real” BBQ to me.
That being said, after starting on the autoimmune protocol diet and saying goodbye to tomatoes I realized that this style of BBQ might be my best shot at an easy pulled pork recipe.
Traditional Eastern NC BBQ is still not AIP friendly since it is typically made with white vinegar, white sugar and a combo of red and black pepper but a few simple substitutes make this recipe just as tasty as the original (this is coming from true Eastern NC natives, not just me). It is also a super easy recipe that uses ingredients you probably already have in your pantry so it is perfect for a weeknight or anytime you need a simple dinner.
What is/was your favorite style of BBQ?
AIP Pulled Pork BBQ (Eastern North Carolina Style)
Ingredients:
Ingredients:2.5 lb Pork Butt
½ tsp Sea Salt
½ tsp Garlic Powder
1 tsp Ground Ginger
¾ Cup of Apple Cider Vinegar
4 TBS Maple Syrup
Directions:
Rub your pork butt with your spices until covered. Place it in a large slow cooker and pour in your vinegar. Cover and cook on low for 8-10 hours. About 30 minutes before it is done shred your meat with two forks and mix in your maple syrup. Cook for 30 more minutes. Serve and enjoy.
4 Comments
How do I select good quality pork to follow AIP ? Don’t the pastured pork will likely be still fed some soy which I can possibly react to ? Or there is no way I can know this unless I personally know the farmer who can tell me what the pork/ps were fed?
The only way to know for sure is to talk with the farmer. However, a lot of people have had good luck with US Wellness Meats, which is an online company that ships meat to you, and you can call or email them to ask about the diet of their pigs. Most of their products are paleo compliant.
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