Tuesday, May 13, 2008

North Carolina Style BBQ - Ashley Whipple

6 lb. Boston Butt pork roast(Pork Shoulder) cut into 2 inch cubes
1 ½ cups white vinegar
½ bottle worcheshire sauce (5 ounces)
2 tsp salt, 2 tsp sugar, 2 tsp crushed red pepper, ½ tsp black pepper.

Simmer for 5 hours on stove top or in slow cooker, stirring occasionally. Drain and let sit for 1 hour, turning occasionally. Fork shred meat and serve on hamburger buns. Good condiments are Coleslaw or Louisiana brand hot sauce.

Makes a large quantity and is good for freezing the prepared meat.