Tap into a Carolina classic with this barbecue fave
Succulent pork roast gets a dry spice rub and is braised until fork tender. Serve on a soft, warm bun with our Carolina BBQ Sauce.
Sauce:
1 cup yellow mustard
½ cup sugar
¼ cup and 1 Tbsp. brown sugar
1 cup Holland House® Organic Apple Cider Vinegar
¼ cup pork or vegetable stock
2 Tbsp. chili powder
½ tsp. cayenne pepper
¼ tsp. black pepper
½ tsp. soy sauce
3 Tbsp. butter
Pulled Pork:
4 lbs. pork butt roast
2 onions, peeled, sliced thick
2 Tbsp. brown sugar
1 Tbsp. paprika
2 tsp. salt
1½ tsp. crushed red pepper
1½ tsp. sugar
½ tsp. dry mustard
½ tsp. garlic salt
¾ cup Holland house Flavors Organic Apple Cider Vinegar
4 tsp. Worcestershire sauce
½ cup water
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