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North Carolina Rainy Day Barbecue Pork

1/2 cup cider vinegar
1 small onion chopped
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
3 pounds boneless pork shoulder roast -- trimmed, tied (Boston Butt)
1 teaspoon Liquid Smoke -- (optional)
1 tablespoon granulated sugar
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon freshly-ground black pepper
2 tablespoons ketchup
8 hamburger buns -- heated

In a large non-reactive bowl, combine the vinegar, onion, Worcestershire sauce, and hot pepper sauce. Add the pork roast, cover, and refrigerate for at least 8 hours or overnight, turning the pork as often as you remember to do so.

Remove the pork from the marinade, scraping the onion off the pork and back into the marinade. Pat the roast dry with paper towels. Pour the marinade into a slow cooker and add the Liquid Smoke. Place a collapsible vegetable steamer or a slow cooker meat rack in the slow cooker.

In a small bowl, combine the sugar, salt, paprika, and pepper. Rub the pork roast with the spice mixture, and place on steamer or rack.

Cover and slow cook until the pork is very tender, 7 to 8 hours on LOW. Transfer the pork to a cutting board and cover with foil to keep warm. Skim the fat from the surface of the cooking liquid. Stir in the ketchup, and pour into a bowl. Using 2 forks, pull the pork apart into shreds. Serve the pork on heated buns, passing the sauce on the side to spoon over the sandwiches.

This recipe yields 8 sandwiches.

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