Good Lifestyle

The traditional North Carolina is dressed in nothing more than a little spicy cider vinegar that is used to accentuating the flavor of meat, not the mask. Unfortunately, when restaurants interpret this dish for a national audience, they use the same cheap unleashed on beef and barbecue ribs: a bucket of incomparable stain sauce made from a suspension of sugar, syrup corn and other insulin ingredients. The result: only onesandwich With so many calories as three big macs!

We returned to the treatment of humble pork and we turn a sandwich rinsing with a flavor and light on calories.

Nutrition:430 calories, 18 g of grease (5 g saturated), 540 mg of sodium

Serves 12

You will need

1 boneless pork shoulder (4-5 lb)
Black salt and pepper
1/2 c. Canola or vegetable oil
1 cup of apple cider vinegar
4 cups of chicken broth with low sodium
1/2 c. Liquid smoke
12 small hamburger buns (preferably Martin's potato rolls)
Coleslaw

How to do it

1. Heat a large skillet or heat pan over medium-high heat.
2. Cut the pork into 2 or 3 large pieces and season with salt and pepper.
3. Add the oil to the pan and when hot, sequence of pork pieces until brown out outside. Remove the pork and place yourself in a slow cooker.
4. Add the vinegar to the heat stove and degreasing, scratching pieces of golden meat stuck at the bottom.
5. Pour the vinegar on the pork, then add the broth and the liquid smoke.
6. Set the slow cooker and cook for 4 hours until the pork falls into pieces with a slight pressure.
7. Remove the pork from the liquid and shredded. Mix with a little more vinegar and serve on the top of hot briots with cabbage.

Eat

Not satisfied to go the road toRider with your pork shoulder? Ed Mitchell, Chief atThe pit In Raleigh, North Carolina, provides the details of an authentic and respectful smoke-friendly shoulder: build a large charcoal fire on one side of the grill (called bank). Top charcoal with a large handle of Hickory harped chips. On the other side, place a saucepan to catch drops of meat. Add the pork to the side with the pan, place the lid on the top and cook for 4 hours, refresh the fire and the wood chips if the heat or smoke dies.