This started out as strictly a North Carolina-style barbecue, but over the years it has evolved. The rub is more Memphis, and it helps produce a better “outside brown,” those prized bits of char that get chopped into pork barbecue. The injected brine is Cuban in influence; injecting pork shoulders is all the rage now, and with good reason. It helps keep the pork moist and get flavor from the inside out.
Make Ahead Tips
Barbecue reheats nicely in a microwave at medium power. Don’t nuke this stuff full bore or it will dry out. Another way I like to reheat pork is to put about an inch of water in a 3-quart saucepan and then insert a vegetable steamer. As the water begins to simmer and steam, pile the barbecue on top of the vegetable steamer and cover. Steam the ’cue for 5 to 10 minutes or until heated through.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?