Yesterday, this Canadian asked the denizens of CTalk for the elements of a proper southern U.S. barbeque. I really wasn’t thinking about an article about it, but I got so many good answers I wanted to put them together for my own later reference and then I thought, what the hell, might as well post them.
So here we have, according to Crass’s own southerners, a pick-and-choose list of potential dishes.
You got yer meats: barbequed (duh) ribs or chicken were suggested. Pulled pork (for which I include the very best p.p. recipe you will EVER eat).
Dishes that are vegetable in nature: baked beans, coleslaw, corn on the cob. Collard and/or turnip greens. Fried okra. And potato salad. Try not to get into a fight over the ideal recipe for this. Apparently in some areas you can’t hold your head up high if it lacks eggs and pickle relish. We have also Mandabear’s green salad, made thusly: two tomatoes, one cucumber, one onion. Throw in two handfuls of sugar, a handful of white vinegar, a few shakes of red wine vinegar, along with some dill and pepper.
Sides: mac and cheese. Brunswick stew. Green bean casserole. Deviled eggs. Hush puppies.
Desserts: watermelon, preferably one that has spent overnight in the fridge. Banana pudding, with or without Nilla Wafers or butter cookies. Served (on top or in layers) with REAL whipped cream, none of yer canned/frozen shit.
Orange Pulled Pork
- 2 tablespoons olive oil
- 1 (5-pound) boneless pork shoulder roast
- salt & pepper
- 2 cups chicken broth
- 3/4 cup fresh orange juice
- 3 tablespoons apple cider vinegar
- 2 tablespoons chopped orange zest
- 1 ½ teaspoons ground cumin
- 4 cloves garlic
- 1 large onion, roughly chopped
Heat the oil in a large skillet. Season the pork with a teaspoon of salt and ¼ teaspoon pepper, then sear on all sides.
Put broth, orange juice, vinegar, zest, cumin, garlic, onion, ½ teaspoon salt and ¼ teaspoon pepper into a blender. Purée until smooth.
Transfer the pork to a large, deep casserole dish and set aside. Pour the excess fat out of the skillet and discard. Pour 1 cup of the orange mixture into the skillet and cook briefly, scraping up any browned bits. Pour the contents of the skillet over the pork along with remaining orange mixture. Cover tightly with foil. Bake for 2 ½ hours at 325 degrees.
Uncover the pork and flip the roast over. Baste it with the juices, then re-cover and return to the oven. Cook it for 2 hours more. Remove the meat to a large plate, and pour the gravy through a colander set over a large bowl. When cool enough to handle, tear the pork into shreds, discarding any fat, and transfer to a large bowl. Skim off and discard fat from the juices, then add the juices to the shredded meat and toss well.
Photo: Russell Lee.
