On 6:00 AM by Nikki @ NikSnacks in BBQ, cookout, hot sauce, north carolina, pork, sunday supper, tailgate 17 comments
It's time for football. It's time for tailgating. Both of those things means it's time for eating!It's also time for Sunday Supper. This week's theme is Tailgating and is hosted by the lovely Lane at Supper For A Steal. I had the fortunate pleasure of meeting her at the Food & Wine Conference.
I love football. I come from a football-watching, TV-yelling, ticket-buying, smack-talking football family. We usually watch college football on Saturdays and Philadelphia Eagles and/or Carolina Panthers on Sundays. In general, we as a family are not tailgaters. But I'm a tailgater. If I'm not at home watching UNC-Chapel Hill or East Carolina, I'm at BB&T Field tailgating with my friends, trying to see who can scream BLACK and GOLD the loudest (or drink the most).
Tailgating is code word for eating and drinking. Back in 2009, I was practicing both code words to the best of my ability at a Carolina Panthers game and I broke my arm.
This time around, I'm just going to stick to what I know best and make the food. I'm going to start the season off right with this Cheerwine BBQ Pulled Pork.
What is Cheerwine you ask? It's a cherry soda that is manufactured in the Carolinas. It's been enjoyed by Carolinians since 1917 and in recent times, it's been distributed in other states in the South and New York. It's like the a wishniack or a cherry-flavored Dr. Pepper, but with much more juiciness and flavor.
Also very Carolinian, is BBQ pork. BBQ, barbeque, barbecue--however you spell it, it's NOUN down here. Not a verb. We use the pork shoulder here in the Piedmont (Western part of the state), as opposed to the whole hog in the Eastern part of the state. The pork shoulder is also called a Boston Butt. Or--a pork butt.
Put a little South in your mouth with this recipe!
Cheerwine BBQ Pork
Yield: 32 servings
4 lb Boston pork butt (also known as a pork shoulder)
2 cabbage leaves, torn
2 cups tomato ketchup
6 chipotle peppers with 2 Tablespoons adobo sauce
32 oz. (4 cups) Cheerwine
Rolls or buns of choice
Place the cabbage leaves in the bottom of the slow cooker. Place the pork butt on top of the cabbage (fat cap side up) and add the ketchup, the chipotle peppers, pour the Cheerwine on top and cook on high for 4-5 hours (or on low for 8 hours).
Halfway through the cooking time, flip the pork butt over.
After the initial cooking time is over, very carefully remove the meat and the cabbage leaves from the slow cooker and place on a large cutting board or platter. Discard cabbage leaves (or eat them as a snack) and shred the pork by using two forks, pulling the meat and the forks away from each other. The meat should be very tender at this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour. Top onto your roll or bun of choice and serve.
To get more ideas for tailgating recipes and visit other bloggers committed to the Sunday Supper Movement, look below:
Warm Ups (Appetizers):
- Bacon and Onion Dip by The Girl In The Little Red Kitchen
- Chicken Fajita Dip and Quesadillas by Chocolate Moosey
- Crab Rangoons by Hezzi-D’s Books and Cooks
- Double Cheese Dill Scones by Vintage Kitchen Notes
- Fried Yucca With Pink Sauce by Basic N Delicious
- Grilled Corn Dip by Kudos Kitchen By Renee
- Grilled Gameday Nachos by Supper for a Steal
- Homemade Potato Chips w/ Blue Cheese Sauce by girlichef
- Liptauer Cheese Spread by Magnolia Days
- Mahogany Baked Chicken Wings by The Dinner-Mom
- Mexican Corn Dip by Growing Up Gabel
- Pizza Dip by Small Wallet, Big Appetite
- Posh Pigs In a Blanket by The Weekend Gourmet
- Pretzel Nuggets by I Run For Wine
- Roasted Garlic & Tomatillo Salsa Verde by Killer Bunnies, Inc
- Savory Baked Pinwheel’s by The Not So Cheesy Kitchen
- Sesame Glazed Cauliflower “Wings” by Cupcakes & Kale Chips
- Stuffed Banana Pepper Bites by Daily Dish Recipes
- Sweet Potato Hummus by Alida’s Kitchen
- Sweet Potato Skins by A Kitchen Hoor’s Adventures
- VJ Catch-erole by My Other City By The Bay
- 1,2,3,4,5 Chinese Spareribs by The Urban Mrs
- Bacon Burger Sliders by Peanut Butter and Peppers
- Beef on Weck by Healthy. Delicious.
- Carrot Slaw by The Foodie Army Wife
- Cheerwine BBQ Pulled Pork by Nik Snacks
- Chicken, Bacon, Ranch Quesadillas by Cookin’ Mimi
- Chicken, Brie and Apple Turnovers by Shockingly Delicious
- Easy Grilled Chicken Caesar Sandwiches by Momma’s Meals
- French Onion Chicken Sandwiches by Foxes Love Lemons
- Frito Olé by Home Cooking Memories
- Gomoku Treasure Rice by NinjaBaking.com
- Grilled Fajita Kebabs by CuriousCuisiniere
- Hatch Chile Pimento Cheese Burgers by Juanita’s Cocina
- Italian Tuna and Shells Salad by Cindy’s Recipes and Writings
- Pressed Brick Sandwich by That Skinny Chick Can Bake
- Pulled Lamb Barbecue Sandwiches by The Texan New Yorker
- Slow Cooker Buffalo Chicken Soup by Neighborfood
- Smoky Turkey Burgers by Webicurean
- Snorker and Spicy Slaw Sandwiches by Food Lust People Love
- Tandoori BBQ Chicken by Jane’s Adventures in Dinner
- Tortilla Hot Dogs by La Cocina de Leslie
- Coconut Funfetti Ice Cream Cake by What Smells So Good?
- Funfetti Sugar Cookies by Pies and Plots
- Individual Elvis Pies by Treats & Trinkets
- Portuguese Sangria by Family Foodie
- Nikki @ NikSnacks
- I'm an award-winning private chef who writes and talks about my life as a food writer, culinarian, podcast host, and food tour guide, I'm a classical French trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami. I've worked as a researcher, an editorial assistant, reporter and guest blogger, catering chef, pastry chef, butcher, baker, and a biscuit-maker.