Barbecue is a summertime tradition. Google trends show that searches for the word “barbecue” consistently spike as weather gets warmer, with searches peaking in the summer months. These same figures also show that folks in the Southeast of the United States have a strong affinity with barbecue recipes.
A variety of barbecue methods can be found across the South and a number of high profile barbecue competitions make annual attempts to claim superiority for favorite secret sauces.
Whether you prefer the particular style of North Carolina, Kansas, Tennessee, or Texas, one thing remains consistent: Good barbecue has a profound ability to bring people together around a meal.
This recipe is one you can make in your own kitchen and is a variation on a traditional North Carolina style barbecue. Try your hand at it and let your family be the judge!
Spiced apple pulled pork
Prep time: 15 minutes
Cooktime: 2 hours 30 minutes
Yield: 8 servings
2 cups Smucker's® Cider Apple Butter
1/4 cup Dijon mustard
1/4 cup cider vinegar
1 1/2 teaspoons salt, divided
1 teaspoon crushed red pepper flakes
2 to 2 1/2 pounds boneless pork tenderloin
1/2 teaspoon black pepper
2 cups sliced onions
8 sliced Kaiser rolls
1. Heat oven to 300 degrees F. Combine apple butter, Dijon mustard, vinegar, 1/2 teaspoon salt and red pepper flakes in small bowl. Divide sauce in half.
2. Place pork in 4-quart roasting pan. Season with 1 teaspoon salt and pepper. Spread one half of sauce evenly over pork. Reserve remaining sauce in refrigerator. Place onions evenly on top of pork. Cover pan tightly with foil.
3. Bake 2 hours or until meat is tender. Let pork rest 10 minutes out of oven. Shred meat with forks. Serve warm with reserved sauce on Kaiser rolls.