I just love vinegar-based barbeque. I looked high and low for an easy recipe for North Carolina barbeque; this is it! Be warned; your friends will want the recipe. Eat it with a fork or on rolls with coleslaw.
Ingredients
- pork butt roast: 1 piece (5 pound)
- white vinegar: 2 cups
- butter: 1 cup (melted)
- salt: 2 Tbsp
- lemon juice: 2 Tbsp
- red pepper flakes: 2 Tbsp (crushed)
- hot sauce: 1 Tbsp
- ground black pepper: 1 Tbsp
- white sugar: 2 Tbsp
Metric Conversion
Stages of cooking
-
Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
-
To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
-
Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.
