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Recipe Thursday-Hatfield’s Carolina Peakes Barbecue

Posted on June 23rd, 2016 | Posted in Main Course, Recipes

Pork Shoulder-

Carolina Peakes

Pork Shoulder Baked-

This week we did a supplier mash-up with Cortazzo’s Carolina Peakes BBQ Sauce and Hatfield’s All Natural Pork Shoulder Roast (picnic). The outcome a deliciously unique pulled pork with a nice spice from the vinegary mustard BBQ sauce. Cortazzo Carolina Peakes is a rich and tangy mustard-vinegar based bbq. Hatfield’s All Natural Pork Shoulder Roast is gluten free with no MSG added.

Yield 12 Servings
10 pound Hatfield Bone-In Pork Shoulder (HTF1095, 6/10#)*
1 tablespoon Kosher salt (CQS030, 12/3#, Diamond Crystal)
2 teaspoon ground black pepper (CQP064, GAL)
2 teaspoon granulated garlic (CQG023, QT)
12 kaiser rolls, toasted (559341, Amoroso, 60/4.5″)
1-2 jars Cortazzo Carolina Peakes BBQ Sauce (CTZ005, 12/16OZ)

1. Preheat Oven to 300 Degrees.
2. Season pork completely with salt, pepper and garlic and place in a roasting pan.
3. Roast pork uncovered for 2 hours, then cover tightly with aluminum foil and continue roasting for an additional 3 hours.
4. Remove pork from oven and allow to cool slightly. When cool enough to handle, trim off any excess fat, shred or chop the pork.
5. Mix pulled pork and Cortazzo Carolina Peakes BBQ Sauce and warm over medium heat in slow cooker or stovetop.

* Remove meat from refrigerator an hour before cooking

Recipe from Cortazzo

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