Ingredients: |
Ingredients: Boston Butt Pork Roast (6-8 lb)
1 cup chicken broth (or use 1 chicken bouillon cube and a cup of water
salt (2 Tbsp, you can use less)
pepper (1 Tbsp, you can use less)
--- For North Carolina Vinegar BBQ Sauce ---
2 c Cider Vinegar
1/3 c Ketchup
2 Tbsp Brown Sugar
4 tsp salt
1 Tbsp Tabasco Sauce or other hot sauce (I like Frank’s redhot sauce)
1 tsp Hot Red Pepper Flakes
tsp
Optional: 1/2 can tomato paste
---For Coleslaw---
1 head green cabbage
1/4 c ketchup
NC Vinegar BBQ sauce (1 cup or more)
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Directions: |
Directions:Combine the salt and pepper, rub on the pork. Place in a large crock pot. Pour chicken broth or water/bouillon into the bottom of the crock pot. Cook on low for 10 hours. Discard broth/juices.
Pull the pork apart with 2 forks until it is shredded, discarding any fat/bones Stir in BBQ sauce (below) to taste, about 1 cup.
Serve on hamburger rolls with North Carolina BBQ coleslaw.
NC Vinegar BBQ Sauce:
Combine all the ingredients in a nonreactive mixing bowl and whisk until the salt and brown sugar dissolve. Taste for seasoning, adding hot pepper flakes as necessary. Transfer the sauce to a clean jar and store in the refrigerator. It will keep for several months.
Coleslaw:
Cut the cabbage in quarters and remove core, then crosswise into thick slices. Chop in a food processor one quarter at a time, pulse quickly until approx 1/4 inch pieces (or chop by hand). Mix 1/2 cup NC Vinegar BBQ sauce with catsup, add to cabbage and mix until it is ‘pink’ looking and moist. Add additional BBQ sauce if needed. |
This recipe for North Carolina Pulled Pork (in Crock Pot) is from