This is my take on a Carolina pulled pork BBQ prepared on the stove top with rosemary. The rosemary makes it veer away from traditional, and Carolina BBQ can vary between tomato and vinegar/mustard based (this splits the difference and leaves the mustard by the wayside), but it works remarkably well.
pork (two to three inch thick pork chops, trimmed of fat, roughly 2 lbs)
2 onions (minced or quartered, depending on preference)
4-5 cloves garlic (minced)
1/2 c vinegar (adjust to taste)
2.5-3 capfuls liquid smoke
2 handfuls sugar
salt to taste
1 t paprika
1-2 t rosemary
1-2 t black pepper (ground)
2 bayleaves
cayenne
Saute onions and garlic then add water to fill pot and cover other ingredients. Boil the other ingredients until almost dry, but leave some liquid for the meat to soak up later; remove from heat. Shred meat and put back in pot.
Sauce:
little water
3 cloves garlic
1 t rosemary
1/2 t black pepper
1/4 c vinegar (adjust to taste)
handful dark brown sugar
1 T lemon juice
1/3 small can tomato paste
splash balsamic vinegar
Boil sauce ingredients separately from the meat until syrupy and mixed. Add sauce to shredded meat and heat on low for a couple of minutes while stirring to mix flavors. This can also be done as a side so you can adjust the amount of sauce you put on each serving of pulled pork.
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