Eastern NC BBQ

1 cup white vinegar

1 cup cider vinegar

1 tablespoon brown sugar

1 tablespoon cayenne pepper

1 tablespoon hot pepper sauce, or to taste

1 teaspoon salt

1 teaspoon ground black pepper

4 pounds cooked pork shoulder, shredded

Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.

When ready to use it, combine with cooked shredded pork.

Salsa Verde

1/2 pound tomatillos, husked and rinsed

1 jalapeno, stemmed

1/2 small Spanish onion, quartered

2 garlic cloves

1 tablespoon salt

1/2 bunch fresh cilantro leaves, coarsely chopped

2 large green chiles, (such as Poblano, Ancho, Anaheim or Hatch) roasted and skins removed

1 lime, juiced

Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Add the cooked vegetables to a blender with the cilantro leaves, roasted chiles, and lime juice. Process to a coarse puree. Taste and adjust seasoning with more cilantro, lime juice, or salt.

Cilantro Garlic Yogurt Sauce

1 1/2 cups plain Greek-style yogurt

3/4 cup finely chopped cilantro

1 teaspoon fresh lime juice

1/2 teaspoon salt

1 1/2 teaspoons finely chopped garlic

3/4 teaspoon cayenne

Stir together all ingredients then chill, covered, at least 30 minutes (for flavors to blend). Bring to room temperature before serving.

Chili-based BBQ Sauce & Tacos

Ingredients

3 whole ancho chiles

3 whole pasilla chiles

4 cloves garlic, unpeeled

2 to 3 chipotles in adobo sauce

1/2 medium white onion, roughly chopped

3 tablespoons extra-virgin olive oil

2 tablespoons honey

1 tablespoon cider vinegar

1 teaspoon salt

2 teaspoons dried oregano

3 cups low-sodium chicken broth

4 pounds cooked pork shoulder, shredded

Corn tortillas, warmed, for serving

Assorted taco toppings, for garnish

Directions

If the chiles are dried, soak them in water for 2 hrs to rehydrate.

Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high

until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the

garlic. Transfer the chiles and garlic to a blender.

Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1

tablespoon salt and the oregano to the blender; puree until smooth. Heat the

remaining 1 tablespoon oil in a large skillet over high heat; add the chile

sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in

the broth and reduce until slightly thickened.

Toss the already cooked, shredded pork with the chili-based BBQ sauce.

Serve the shredded pork in the tortillas, along with assorted toppings (cilantro garlic yogurt sauce, salsa verde, cheese, shredded cabbage).