PORTER'S QUICK FIX ANSON COUNTY PORK BBQ
Boston Butt 5 to 10 lbs. or whole pork shoulder
Wild Bill's Meat
Yellow prepared mustard
ANSON COUNTY NORTH CAROLINA "CITY SLICKER" BBQ SAUCE
2 cups apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon fresh squeezed lemon juice
2 cups ketchup
1 tablespoon dry mustard
3/4 cup brown sugar
1 1/2 teaspoons chili powder
1/2 teaspoon Liquid Smoke (Colgin) brand
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon Cayenne pepper
1/2 cup Jack Daniels or Jim Bean Bourbon
Mix above BBQ sauce ingredients in a sauce pot and bring to a boil making
sure sugar dissolves and simmer for 30 minutes. Let cool and store in
a glass covered container in refrigerator. This BBQ sauce is
referred to as the Piedmont, Western North Carolina or Lexington, NC style
sauce with the main ingredients ketchup
Above pulled pork
BBQ prepared on 09-02-14 and used the ugly drum smoker to smoke and cook the
Boston butts. View my
Ugly Drum Smoker page for sequence pixs.
The charcoal smoked flavor embedded in the pork is hard to beat!
The two Boston Butts weighted 20 pounds total and stayed in the Ugly Drum
Smoker for 8 hours and ran the temperature at around 275 degrees F. and the
pork internal temperature was around 191 degrees for "pulled pork."
Updated by Bill aka Mickey Porter on 09-02-14. This is another one of
those "off the chain good" recipes.....my bride enjoyed her plate of BBQ
with Marinated Slaw
and French Fries.
See alternate BBQ sauce recipes at
Pulled Pork Sandwich page for Eastern and Western NC style BBQ
Pix of my chopped pork BBQ platter with marinated slaw, hush puppies and
deck container grown tomatoes. I am "tight as a Georgia tick on the
back of a coonhound in the month of July" after working my way slowly and
deliberately through this BBQ platter savoring each delicious bite with the
spicy kick from the BBQ and the marinated slaw whereby awaking any would be
dormant taste bud saying, YeeHigh! Give this BBQ recipe a try!
Bill aka Mickey Porter 10-05-08
Sequence pixs below with narrative type comments:
Spread prepared yellow mustard over entire Boston Butt.
Apply a good coating of
Meat Rub to Boston Butt
and place on a broiler pan uncovered fattest side up. Add several cups of
water to the broiler pan and place in an oven or smoker at 225 degrees for 6
to 8 hours or until internal temperature is at 190 degrees F. and meat
easily pulls from the bone. If you want to turn the meat every few
hours that is ok too. A few pixs along the way:
Boston Butt ready for the dry rub.
Boston Butt with the dry rub applied.
Boston Butt was first placed in my outside smoker and stayed at least
(8) hours and brought inside and placed in oven set at 225 degrees F. for 2
hours until the internal temperature was 167 degrees F. 190 degrees is
the optimum internal temperature which the meat can be pulled from the bone.
My outside "PORTERSTEIN" smoker heating elements would only
get the cabinet temperature up to 200 degrees before placing the Boston Butt
inside and then dropped about 20 degrees....heating elements are too small
but work great for the lower temperature sausage making since I don't want
the temperature above 165 degrees F. However, you can get a good
hickory smoke flavor using smoldering hickory sawdust. Go to
http://www.portercalls.com/ShortStories/sausage_making.htm for a pix of
my smoker in operation.
The little inexpensive digital thermometer works great!
For pulled pork, this is what you are after around 190 degrees F.
Above Boston Butt did for
Boston Butt pulled from the bone and ready to chop....my buddies use
their power meat grinders with a course plate but not necessary for a single
Boston Butt. A pair of meat cleavers works very well too in the hands
of someone who knows how to use them. For pulled pork BBQ, you need
the internal temperature of the pork to read around 190 degrees F.
Chopped Boston Butt ready for a "metamorphic" change into
some wonderful pork BBQ Anson County (Eastern) North Carolina Style.
I can almost smell and taste the BBQ sauce from the picture. My taste
buds did a little dance as if biting into a fresh cut lemon
slice. Add as much of the BBQ sauce as you desire but with this sauce,
the more you add the hotter it gets. This sauce is medium to hot and a
good balance between the hot pepper, sugar and vinegar flavors and they
compliment one another very well. There are millions of BBQ sauce
recipes around and this one will get you in the ball park. I call this
sauce a more or less table sauce since it has the tomato catsup and
brown sugar in
there and if you apply it to the meat while cooking it will turn very dark
on you. I don't think soaking the Boston Butt down with BBQ sauce
while cooking is necessary since most of it will leak off with the melted
fat from the Boston Butt while it is cooking.
Eastern North Carolina BBQ Sauce recipes omit the catsup and
and stick with a vinegar based BBQ sauce with black pepper, cayenne
maybe chili powder while most of the Western NC style Lexington
region have a tomato based BBQ style of sauce and use pork shoulders instead
of a split hog. There is no set rule,
whatever you like, fix it! I lean toward the Western NC style of BBQ
using pork shoulders which can be done on a small outside grill, smoker or
inside oven without having to use a large pig cooker outside for a spit hog
and a tomato/vinegar base BBQ sauce but like both styles of BBQ. Visit
for info on Eastern NC BBQ. BBQ done right especially the whole split
hog slow cooked over charcoal or hickory embers what we call pulled BBQ
which is succulent and juicy with a hint of hickory smoke flavor served
right off the cooker whereby melting in your mouth doesn't really need a
sauce but to me it is like icing on the cake. My city slicker
version or quick fix BBQ can't compete with a slow hickory
ember fired/cooked BBQ but will get you by until you can do better and the
sauce does take it to a higher level. It will beat out any store
bought BBQ around these parts for sure.
Many here in the County wrap
the pork shoulder in heavy gauge aluminum foil leaving a small vent hole in
the top reducing the cooking/smoking time while retaining a lot of moisture
and is more or less "steam cooking" the pork shoulder on an
outside grill or inside oven and it is some
excellent non-traditional BBQ. This type of BBQ has the
grill/smoker temperature running around 270 degrees and some run it close to
350 degrees F. for three hours and remove the aluminum foil and
place on rack and reduce temperature back down to around
270 degrees and let the pork shoulder dehydrate (melting some of the fat
content) making sure the internal temperature is about 190 degrees F. That is another
cooking technique in it's
self and will do one down the road for the web if there is enough interest.
See my Pulled Pork Sandwich page for
PS I am familiar with our local Eastern style of BBQing of
which my brother Allen Lee Porter has been doing for decades and I consider
him a "Grill Master." He is a welder by trade and has made all
sorts of pig cookers from the old traditional oblong type fuel oil tanks
with dual heating chambers for using hickory embers, charcoal and propane
gas. There are quite a few old timers around here that still burn down
hickory wood to produce live embers but many have switched over to charcoal
or propane and use a separate smoking chamber for a cold hickory smoke.
I can taste a difference between propane cooked BBQ versus hickory embers
fired cookers. Pix of Allen at his cooker on 06-28-14:
Pix of my brother Allen and Rachel Myers taken in Oct. 1968:
One of my brother in laws, Boyce Adcock is a Grill Master too when it
comes to BBQing Pork and/or chicken. He uses mostly charcoal and turns
out a first quality product. Inserted a few pixs of Boyce BBQing at
the Policeman's River Lodge on 12-23-06 for an annual Adcock family
The ole hand meat grinder goes a lot faster than the meat cleaver when
you have half a dozen more of Boston Butts to chop!
This BBQing was done outside and they have run out of daylight! We
had a great feast and party.
Web published updated pixs on 09-02-14 by Bill aka Mickey Porter.
PULLED PORK BBQ 07-25-17
The Ladies of the Wadesboro Church of God asked me to do some pulled pork
bbq for a luncheon luau they were catering to the
Wadesboro High School
Alumni on 07-26-17, of which I agreed.
I had three Boston butts that weighed approx. 28 lbs. if memory is
correct and coated them a couple days in advance with yellow mustard and a
very heavy coating of my Wild Bill's Meat Rub. They were lightly
tented with aluminum foil in my basement game refrigerator until the morning
I got the ugly drum smoker going around 0700 hours and placed the three
Boston butts with the fat cap side down (facing the heat source) on the rack
and let the ugly drum smoker do its thing. I had at least 12 pounds of
Kingsford Original Charcoal in the fire basket and topped it off with
ignited charcoal embers which filled up a standard Weber charcoal chimney.
I kept the temperature around 275 degrees and later let it get down to a
little over 250 degrees F. and the Boston butts stayed in the ugly drum
smoker until around 4:30 PM. The internal temperature of one was 198
degrees F. and I believe the other one was a little over 190 degrees F.
and didn't have a digital thermometer probe in the other one, but the
shoulder blade bone was sticking a good ways out indicative that the meat
Those are some "beautimous" looking Boston butts.
I had to grin at myself when I was handling one of the Boston butts in
our kitchen getting ready to do some shredding of the pork with a couple
forks. I got hold of the bone and lifted the Boston butt from the
aluminum roster pan and the meat fell from the bone just by its own weight.
Yes, I did a little sampling of the dark outer crust aka bark on those
Boston butts....grin if you must!
That pulled pork has a very deep pronounced pink smoke ring in the
meat! You don't get that pink smoke ring using gas only and/or in the
There is 17.5 lbs. of pulled pork bbq in the plastic lug and added some
finishing sauce to it, of which the bbq was outstanding!
Web page updated by Bill aka Mickey Porter on 07-28-17.
LEAVING ON A
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