Eastern NC Pulled Pork BBQ in a Crock Pot

It's the best way to make BBQ short of having a pig pickin'! Eastern NC BBQ done the right way. No tomato in sight! The taste reminds me of Smithfield's, which is the best BBQ in my opinion. This BBQ goes great in a sandwich topped with a scoop of sweet coleslaw, side of hushpuppies, and sweet tea. Mmmmmm. Enjoy!

• Ready In: 12 hrs 20 mins
• Serves: 18-24

Ingredients

• Sauce

• 1  cup white vinegar
• 1  cup cider vinegar
• 1  tablespoon brown sugar
• 1  tablespoon cayenne pepper
• 1  tablespoon  hot pepper sauce (e.g. Tabasco(TM)
• 1  teaspoon salt
• 1  teaspoon ground black pepper

• Other

• 1  large  vidalia onion (or other type of sweet onion)
• 8 -12  lbs  pork shoulder
• 1  cup white vinegar
• 1  cup apple cider vinegar
•  dry rub seasonings (any good one) (optional)

Directions

1. Quarter and slice the onion into little arches. Place about half an onion's worth in the crock pot as to line the bottom.
2. Place the whole pork shoulder into the crock-pot. Take just a small amount of sauce to dampen the shoulder.
3. Cover with a generous coating of spice rub, if desired.
4. Top with remaining onion slices. Take 75% of the sauce and pour it around the pork shoulder. Then pour the white and cider vinegars around the pork.
5. Cover and cook on low for 8-12 hours.
6. When cooking is complete, remove cover and then carefully pull the bone out of the pork shoulder (BE CAREFUL! IT WILL BE HOT!).
7. Carefully remove the meat and half of the onions from the crock-pot and put into a large bowl, leaving behind as much of the cooked vinegar solution behind as possible. A slotted spoon may be needed.
8. Then with two forks (or your hands once the meat has cooled a little, if you are so inclined), "pull" (shred) the meat.
9. Pour in most of the remaining, "uncooked" sauce, saving a little to add to BBQ sandwiches as desired. (Personally, I prefer using Texas Pete on my sandwiches.).
10. Serve as sandwich or BBQ plate.
11. Enjoy!