“Make It Snappy” is presented by Goldfish Swim School of Chapel Hill. With recipes that only take 45 minutes or less to prepare, Christy helps you stay afloat at dinner time! 

It’s a magical day here on The Hill as our Tar Heels face Kansas in the NCAA National Championship Game tonight! The atmosphere in this town has been absolutely electric this weekend; just another fantastic reminder of why we love our hometown so much! As Carolina faces off against Kansas tonight, we’ve got a recipe that brings together traditional flavors from both states that is so “Worthy” of the championship game tonight! (See what I did there?)

Now, just as you have likely worn the same shirt for every game the past three weeks (without washing it), we’re going to break some of our usual rules around here at Make It Snappy. I’ve normally got a quick meal for you, but this occasion is way too important to rush. And in fact, I’m serving up two recipes for you this week, both of which are near and dear to my heart.

In celebration of all things North Carolina, we’re starting off with my Cheerwine Championship BBQ! This features two native NC ingredients, Cheerwine, from Salisbury, NC and Carolina Brewery’s Carolina Dry Rub, from right here in Chapel Hill, NC. The sweetness of the BBQ sauce with the tang of the pickles is like a Kansas City/Carolina mashup only too perfect for tonight’s matchup. This pork is beyond simple and you have two options for preparing it! I’ve provided a Make It Snappy method for the Instant Pot or a low and slow method for the crockpot. Either way, you can prep it, set it and forget it!

If you’re looking for more of a traditional North Carolina BBQ platter, I invite you to serve the pulled pork alongside my late Mother’s famous coleslaw. This was her signature dish, from church potlucks to work functions and social gatherings, this was by far, Dina Bray’s most requested dish. This sweet and creamy side dish calls for a lot of sugar, but let’s be honest, that’s why it was so popular! This is, without a doubt, my most cherished family recipe and I’m honored to share it with you on a Carolina game day that would have meant the world to her. To learn more about how we’re fighting Ovarian Cancer in her memory, please visit https://www.chapelhilltoffee.com/cancer-fund.

Ok Carolina fans, it’s time to go where you go and do what you do! TAAAARRR!!!

CHEERWINE CHAMPIONSHIP BBQ

By: Christy Bray Graves

SERVES: 6

INGREDIENTS

  • 1 medium white onion (optional, but gives a good balance to the sweet sauce)
  • 4 – 5 pounds Pork Roast (aka Pork Shoulder or Boston Butt)
  • Carolina Brewery’s Dry Rub (or any pork seasoning you have. Optional, but super easy to find on store shelves and gives great flavor)
  • 2 cups Cheerwine
  • 1 – 1.5 cups bottled BBQ sauce
  • 1 TBSP onion powder
  • 1 TBSP garlic powder
  • 1 TBSP salt
  • Buns, for serving
  • dill pickle chips, for serving

INSTRUCTIONS

Instant Pot Method

  1. Chop onion into thin slices and place in bottom of the instant pot.
  2. Cut your pork roast into 4-5 large chunks. Sprinkle with pork dry rub seasoning.
  3. Place pork chunks in the instant pot on top of the onions.
  4. Sprinkle the salt, onion powder and garlic powder on top of the meat.
  5. Slowly pour in your soda, broth or water.
  6. Pour the BBQ sauce on top of the pork.
  7. Set Instant Pot on Manual High pressure for 50 minutes.
  8. Natural pressure release for 10 minutes. (meaning, leave the pot alone, let it slowly decrease pressure on its own)
  9. With a slotted spoon, remove the pork and the onions. Shred with two forks, combining the onions into the shredded meat. Pork should be tender and fall apart nicely, but if you feel that it’s dry in places, pour some of the cooking liquid over the top.
  10. Pour some more BBQ sauce over the pork and serve on buns and dill pickle chips.

Slow Cooker Method

  1. Chop onion into thin slices and place in bottom of the slow cooker.
  2. Cut your pork roast into 4-5 large chunks. Sprinkle with pork dry rub seasoning.
  3. Place pork chunks in the slow cooker on top of the onions.
  4. Sprinkle the salt, onion powder and garlic powder on top of the meat.
  5. Slowly pour in your soda, broth or water.
  6. Pour the BBQ sauce on top of the pork.
  7. Close the lid and cook on LOW for 7-8 hours or HIGH for 4-5 hours. It’s gonna smell great. Resist the urge to open the lid over and over.
  8. With a slotted spoon, remove the pork and the onions. Shred with two forks, combining the onions into the shredded meat. Pork should be tender and fall apart nicely, but if you feel that it’s dry in places, pour some of the cooking liquid over the top.
  9. Pour some more BBQ sauce over the pork and serve on buns and dill pickle chips.

NOTES

This pork will last you for days. Use the meat for sandwiches, tacos, nachos, pizzas, whatever your creative heart desires. 

If you have left over Cheerwine, do yourself a favor. Add some vanilla ice cream and treat yourself to an old-fashioned ice cream float. 

DINA BRAY’S FAMOUS COLE SLAW

INGREDIENTS

  • 1/2medium head of cabbage
  • 1/4teaspoon celery seed (not celery salt!)
  • 3tablespoon sugar (heaping)
  • pepper to taste
  • 1/2 – 3/4cup mayonnaise

INSTRUCTIONS

  1. Finely chop the cabbage in a food processor and put into a mixing bowl.
  2. Add the celery seed, sugar, and pepper. Mix until the sugar dissolves.
  3. Stir the mayonnaise into the cabbage mixture.
  4. Chill for a few hours or overnight is best. Adjust the sugar and mayo to taste before serving.

NOTES

Recipe may be doubled or tripled but if you are combining the batches, cut back on the sugar and mayo slightly after the first batch.

As a wife and mom of three young boys, I often consider myself a master “chaos coordinator.” Between running our family business, Chapel Hill Toffee, managing our household and balancing busy schedules, I love to create quick and simple recipes that I know my family will enjoy – and my kids will actually eat!

My recipes are more of a guide than a perfect plan. I will always encourage you to use what you have on hand and make substitutions to suit your tastes. I invite you to share your own ideas, questions and final products with us on Facebook  and on Instagram by tagging @christybgraves and @wchlchapelboro.

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