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Crock Pot Eastern NC Barbecue (for those of us who have moved away)
Recipe Courtesy of Pam A
Average Rating
8 out of 10
rated 3 times

This is as close to going to a barbecue restaurant back home as you'll get. I had to come up with a way to enjoy Eastern NC Barbecue in Colorado and this is definitely it!

4 - 6 lb. pork butt or shoulder, bone in (size depends only on the capacity of your slow cooker/crockpot
coarse black pepper
4-6 drops Liquid Smoke

This is what sets Eastern NC BBQ apart from anywhere else in the world!
2 cups cider vinegar
1/2 cup water
1 tablespoon red pepper flakes
1 tablespoon cayenne
1 teaspoon salt
1/2 teaspoon Tabasco sauce

Mix all sauce ingredients in a saucepan and bring to a boil. Remove from heat and set aside.
Season the pork with salt and pepper and pan sear to brown a little on all sides. Place in crockpot, add the Liquid Smoke and about 2-3 tablespoons of reserved sauce. Cook according to your slow cooker's directions about 4-6 hours on high or overnight on low until meat falls off of the bone. Let cool enough to handle. Hand shred the meat into a large container and toss with most of the sauce, reserving a little to serve with the meal.
I like to hand shred the meat because you can easily take out any fat, bone, gristle. This makes a nice lean dish. I use a large Tupperware cake holder to put the shredded meat in since it won't react with the acid in the vinegar.
Serve with cole slaw, Brunswick stew and/or fried chicken, hushpuppies and it's like you're back home!

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