Ingredients: |
Ingredients: pork shoulder roast (any size)
salt, pepper, garlic powder
Sauce:
1 c. ketchup
3/4 c. vinegar
1/2 tsp. sugar
1/2 tsp salt
10 dashes Tabasco sauce
3/4 tsp. black pepper
6 dashes Liquid Smoke
6 T dehydrated onions
Cole Slaw:
2 c. shredded purple & green cabbage
1/2 c. vinegar
1/2 c. ketchup
2 big dashes Tabasco
1 tsp sugar
1/2 tsp. salt
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Directions: |
Directions:Crockpot method - Cut shoulder roast into cubes. Generously season with salt, pepper and garlic salt. Place in crockpot. Add sauce ingredients and cook on low for 8 hrs. or high for 4 hrs.(until meat is "fall apart" tender. Shred meat using 2 forks, reserving sauce.
Instapot method - coat bottom of pot with oil (veg. or olive). Select saute. Cut shoulder roast into cubes. Add meat to hot oil and sear. Turn off pot. Add sauce ingredients. Select manual and set to 60 minutes/1 hr. Let pressure release on its own. Shred meat using 2 forks, reserving sauce.
Coleslaw:
Place shredded cabbage in large bowl. In a separate small bowl, whisk together the vinegar, ketchup, Tobasco, sugar and salt. Pour sauce over cabbage and toss.
To serve: Place shredded meat on hamburger bun. Drizzle with sauce, as desired. Top with coleslaw.
Serve with hush puppies for a true North Carolina BBQ meal! |
Personal
Notes: |
Personal
Notes: The Stamey Family are famous for their bbq restaurants in North Carolina, mainly in the Greensboro and Lexington areas. Johnny Bame (Uncle Philip's dad) was an only child, whose mother was a Stamey (her name was Dessie Stamey Bame). This recipe was passed to me by Uncle Philip's mother, Mary Margaret Bame.
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This recipe for Bame's North Carolina BBQ is from