Recipe by LexingtonMom
Everybody has a favorite type of barbecue. Eastern NC BBQ has a pure salty savoryness without any ketchup base. The following recipe is awesome served on large sandwich buns with potato chips. And it's easy--a great recipe to set in the crock pot and come home to an almost-finished meal. For cost savings, I often buy a large pork roast when it goes on sale and just cut in in two halves; use one for the recipe. Pick a nice lean cut; not a Boston butt. Even better as a leftover!!
Top Review by Georgia Tarheel
This was FANTASTIC. To sum it up: KING'S. I have been living in Georgia for 10 years, and there is a totally different way of preparing BBQ down here. I did realize that I used teaspoons instead of TABLEspoons, and I drained the juice (which I'm not sure if I was supposed to do or not), & I used a Boston Butt (this was a plan B recipe). LOL: it ended up tasting like my favorite BBQ spot. Thank you!!!
- 3 -4 lbs boneless pork roast
- 4 ounces hickory smoke flavored barbecue sauce
- 1 cup white vinegar
- 1⁄2 tablespoon salt
- 1⁄2 tablespoon black pepper
- 1⁄2 tablespoon sugar
- 1⁄2 tablespoon red pepper flakes
- 1⁄2 tablespoon texas pete's hot sauce
- seeded sandwich bun
Directions See How It's Made
- Place roast in crock pot. Brush with BBQ sauce.
- Cook on low setting for 8 to 10 hours.
- Just before serving, remove any fat then use a fork to shred all the meat.
- Stir together all remaining ingredients (I just mix in my measuring cup), and pour over pork. Toss pork in sauce.
- Scoop onto sandwich with slotted spoon (to avoid soggy buns).