As the ongoing coronavirus pandemic continues its dominion over daily life, North Carolina has joined other states in appearing to use politics rather than science in determining whether we ought to gradually reopen more of our daily activities. Here at the Roediger House, there is no rush to rejoin the realm of contagious contacts and excursions for provisions remain limited and carefully undertaken. On my Sunday afternoon grocery run, the fresh meat section at my Harris Teeter might have been suffering from a bit of overstocking, which is understandable with the manic buying and panicked hoarding of our populace. (I guess that's why chicken tenderloins, normally $5.99/lb, were an eye-popping $0.29/lb.) And a sad collection of Boston Butt pork shoulders were two days away from expiration and had been marked down to a more appealing $0.99/lb...meaning one of those pork packages went into my cart. Before bed Sunday night, I prepped the pork for an overnight slow cook, awoke the next morning to the marvelous smells and aromas, then shredded and sauced it mid-afternoon...and enjoyed immensely the incredibly tender and tasty morsels out in the grove Monday afternoon, along with some slaw inspired my mother's recipe.
Pulled Pork based somewhat on "Slow Cooker Texas Pulled Pork," from cmccreight on AllRecipes.com.
Barbecue Sauce adapted from "Sweet and Tangy Barbecue Sauce" from the recipe for "Indoor Pulled Pork," by Bryan Roof. In Cook's Illustrated, January & February 2010 (No. 102), p. 6-7.
Sweet Southern Coleslaw based on recipe from Allison M. Jones.
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