Eastern North Carolina BBQ Pork Sandwiches

My husband and I are both from Eastern North Carolina and we love BBQ sandwiches! Tomato and mustard based sauces just don't do it for us. We crave that tangy, vinegar based shredded pork.

• Ready In: 8 hrs 10 mins
• Serves: 12
• Yields: 6-7 pounds

Ingredients

• 6 -7  lbs  boston butt (or pork loin)
• 1⁄4 cup  dry rub seasonings
• 1  cup white vinegar
• 1  cup apple cider vinegar
• 1⁄2 cup water
• 1  tablespoon brown sugar
• 1  tablespoon crushed red pepper flakes
• 1  teaspoon sea salt
• 1  teaspoon fresh ground black pepper
• 12  hamburger buns with sesame seeds

Directions

1. Place pork in crock pot and cover with dry rub. Massage into meat.
2. In a seperate bowl, mix next 7 ingredients.
3. Pour carefully around pork. Do not pour across top as it will wash off the rub.
4. Cook on low 8-10 hours.
5. Carefully remove large pieces of fat (which adds to the flavor while cooking).
6. Shred with two forks.
7. Serve with slotted spoon on seeded hamburger buns. Great with slaw on the bun, too!