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Eastern North Carolina Pork BBQ

Author Vivian Rudeen

Ingredients

  • 4-6 pounds pork shoulder or butt
  • 1 cup white vinegar
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Cook the meat with 1/2 cup water in a crockpot on low for 10-12 hours or high 5-6 hours. Combine vinegar, sugar, salt, red and black pepper. Shred or chop the meat. Combine all in a saucepan and heat.
  • Serve on Kaiser rolls with Eastern North Carolina Coleslaw.

Notes

This recipe was originally from Shannon (Shawn’s sister).