Smokey Eastern N Carolina BBQ Without a Pit!
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photo by KerfuffleUponWincle
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![photo by KerfuffleUponWincle](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/34/11/97/picWDNMiM.jpg)
- Ready In:
- 6hrs 10mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 3 1⁄2 lbs boneless pork loin (or substitute bone-in Boston butt)
- 1⁄2 teaspoon garlic salt
- 1⁄2 cup red wine vinegar
- 1⁄2 teaspoon red pepper flakes
- 1 -2 teaspoon liquid smoke (I use 2 teaspoons)
- barbecue sauce (OPTIONAL GARNISH ~ Sweet Baby Ray's is good!)
- A.1. Original Sauce (OPTIONAL GARNISH)
directions
- Slice boneless pork loin into 1-inch thick chops for quicker cooking.
- Sprinkle pork (or chops) with garlic salt.
- Pour red wine vinegar over chops.
- Sprinkle with red pepper flakes and liquid smoke.
- Crock for 6-7 hours on LOW, or until tender ~ pork should shred easily with a fork into the pork juices.
- Remove excess juices, leaving just enough so the pork remains moist! Discard juices, or freeze to use as a soup base!
- BBQ sauce is not necessary during crocking process ~ USE AS A GARNISH ONLY, after shredding!.
- If desired, serve on buttered toasted hamburger buns, with BBQ Sauce, or A-1 sauce, and dill pickle slices.
Questions & Replies
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RECIPE SUBMITTED BY
KerfuffleUponWincle
Marietta, Georgia