Restaurant-Style Eastern North Carolina BBQ

Submitted by NCSouthernBelle

"Sauce from RODEO3829 at AllRecipes.com. Absolutely fabulous, so much so that you'll think you're at a restaurant! Cooking with beer in the crock pot gives me quite a headache so if you can put it outside to cook, do it!"

 

• Ready In: 32hrs
• Ingredients: 12
• Yields: 15-20 sandwiches
• Serves: 15-20

ingredients

• Sauce

• 2 cups white vinegar
• 2 cups apple cider vinegar
• 2 tablespoons brown sugar
• 2 teaspoons Tabasco sauce
• 2 teaspoons salt
• 2 teaspoons pepper
• 1⁄4 teaspoon cayenne pepper

• Meat

• boston butt
• 8 garlic cloves, whole
• salt
• pepper
• 1 (12 ounce) can beer

directions

1. Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
2. Put your roast in the crock pot, pour a beer over it, season it with salt and pepper and throw in some garlic cloves. Cook on low for 8 hours.
3. For last 30 minutes of crock pot cooking, remove the bones and shred the meat it using two forks. Put it back in the crock pot and added half of the barbecue sauce.
4. Serve on hamburger buns topped with your favorite cole slaw and enjoy!