How to make it

  • For Rub:
  • Spread cumin seeds in a small dry skillet over medium heat and toast, shaking the pan often to prevent burning, until fragrant (2 to 3 minutes). Remove from heat and cool to room temperature, and grind to a fine powder in a spice grinder, coffee grinder, blender, or with a mortar and pestle. Transfer to a small bowl and add the remaining rub ingredients. Stir together well. Any remaining rub can be kept covered for up to 6 weeks in a cool, dark, dry place.
  • For the Pork:
  • Trim any excess fat from the pork. Rub the meat with the dry rub. The meat can be cooked at once or wrapped in two layers of aluminum foil and refrigerated for up to 24 hours. Position rack in center of oven . Preheat oven to 325 degrees.
  • Heat a heavy oven-proof pot large enough to hold the meat over medium heat. Add vegetable oil and heat. Add the meat and brown well on all sides. Cover pot tightly with foil or a lid, place in oven and bake until meat is tender enough to be shredded easily with a fork, 3 to 3 1/2 hours. Skim off the fat from the pan juices. Shred the meat into strings with a fork.
  • Combine pan juices, vinegars, hot pepper sauce, sugar, crushed red pepper flakes, and salt and pepper in a small bowl. Stir into shredded pork. If necessary, gently reheat pork over medium-low heat. Serve on hamburger buns.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    momo_55grandma ate it and said...
    yummy thanks
    Was this review helpful? Yes Flag
  • maggiehc 13 years ago
    I love NC style pork and this rub looks really great. Thanks for the recipe!
    Was this review helpful? Yes Flag
  • redhawk 13 years ago
    Looks like another WINNER to me! (slurp...that would be drool being swallowed)
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes