Cozy Carolina Pork

A perfect beginner recipe that takes you to the origins of this style of live-fire cooking - meat, sauce, and fire. This is one of the most satisfying meals ever, and one that folks will ask for again and again. Served traditionally on a soft roll with cole slaw, it can also go over rice, in a tortilla, or in whatever other manner may strike your fancy.

December 20, 2024

Prep Time: 10 mins

Cook Time: 35 mins

Servings: 3

Difficulty: Easy

Ingredients

1 whole pork shoulder (4–6 lbs), cubed into 1.5–2 inch chunks
1 bottle North Carolina BBQ sauce (such as Scott’s Sauce or homemade)
1 tbsp cayenne
1 tbsp black pepper
1 tbsp kosher salt
1/2 tbsp mild paprika (optional, for color)
1 1/2 cups apple cider vinegar

Instructions

Step 1

Roughly cube the meat into large chunks and finely dice some of the fat.

Step 2

Place your Chuckwagon Pot over the fire using S-hooks and allow it to heat.

Step 3

Add the diced fat and let it render for 1–2 minutes, then add some of the cubed pork to brown (not grey). Continue adding remaining pork in batches, stirring until all the meat is browned.

Step 4

In a bowl, mix cayenne, pepper, salt, and apple cider vinegar, whisking vigorously to combine.

Step 5

Pour the liquid mixture over the browned pork, cover the pot, and cook for 25–30 minutes, stirring occasionally. Allow the liquid to reduce by about half, adding more sauce or vinegar as desired.

Step 6

Once the pork is tender, remove the pot from the heat and serve immediately.