Photo courtesy Pitt Country
Pitt County BBQ in Edmonton is a North Carolina style whole-hog barbecue catering company that cooks onsite for bigger gatherings (when safe to do so), but also offers drop-off options, allowing them to not only showcase, but share, the regional style BBQ with Alberta. “[Outdoor cooking] allows you to connect with your surroundings,” says owner and operator Peter Zukiwski. “[It’s] about slowing down, connecting with friends and family, and disconnecting from technology.” While Zukiwski knows his way around a whole hog, and has even taken on a whole lamb, one of his favourite things to cook outdoors is vegetables. “You can cook most vegetables directly on the coals,” he explains. “It gives them a nice unique flavour and it removes having to do dishes!” Cooking with coals can be a bit of a challenge, especially when it comes to lighting them and keeping them going. In this case, Zukiwski recommends using a coal chimney to keep you from losing your cool. “There’s no shame in utilizing something that’s proven to work. And while it’s lighting it gives you time to prep and season the meat.” Zukiwski also says experimenting is key when it comes to finding flavours you enjoy. “I personally like a 50/50 blend of cherry to hickory pellets or chips but use the blend or wood that you enjoy using the best. At the end of the day, you’re the one eating it.” 14 Culinaire | July/August 2021
North Carolina Style Pulled Pork Serves 4
1 pork picnic/pork butt To taste salt and pepper North Carolina Style Vinegar Sauce
North Carolina Style Vinegar Sauce
1½ cups (375 mL) apple cider vinegar 1 tsp kosher salt 1 tsp cracked black pepper 1 tsp brown sugar 1 tsp chili flakes 1 tsp garlic powder
Special Equipment Charcoal Charcoal Grill Charcoal Chimney Temperature Probe
1. In a small jar, mix vinegar sauce ingredients. Mix or shake to combine. Let sit at least 15-30 minutes before
use. Mix or shake before applying to the meat. 2. Trim any loose excess fat or meat hanging off the cut of meat. Season the meat liberally on all sides with kosher salt and cracked black pepper. 3. Load a charcoal chimney with your favourite lump or briquette charcoal, and light. Once completely lit pour into your charcoal BBQ. Heat BBQ to 275-300º F, adjust your venting to obtain this temperature. Once the BBQ temperature is reached place the pork onto the BBQ and cook for 1 ½ - 2 hours, monitoring it so it doesn’t burn or char. 4. Preheat oven to 250º F (either on bake or roast setting). Once oven is heated remove pork from the BBQ and place in a large roasting pan. Cover the pan with tin foil. Roast the pork until the internal temperature of the pork reaches 195º F. 5. Once the pork reaches the desired internal temperature, remove from the oven and let pork rest. Shred pork and season with North Carolina Vinegar Sauce.
