| Level: | Easy |
| Total: | 10 hr 50 min |
| Prep: | 20 min |
| Cook: | 10 hr 30 min |
| Yield: | 6 large servings |
Ingredients
- 1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder)
- Kosher salt
- Barbecue Sauce, recipe follows
- 2 cups apple cider vinegar
- 2 tablespoons crushed red pepper
- 1/2 tablespoon chopped fresh garlic
- 1/2 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
Instructions
- Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil. Preheat the oven to 225 degrees F. Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and Barbecue Sauce, to taste. Serve with more Barbecue Sauce on the side.
- In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 116 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 30 mg |
| Sodium | 305 mg |
Reviews
Just an FYI, vinegar based is state wide, not an eastern thing. Tomato based is generally reserved for tourists who don’t like our vinegar based sauces.
I used this recipe to make BBQ Chicken with my leftover stewed chicken. It was delicious! Definitely a hit with my man! 🙂
This is amazing pulled pork. After a good smoking, the wrapping of the meat in foil keeps it moist and yummy. We don’t care that much for a saucy meat, but added a small amount of sauce to the meat and it gave it a nice spicy kick. Best pulled pork I’ve had since moving to the Midwest.
Ya’ll left out the Sugar in the Sauce Recipe … Too Much Salt …. Bogus
Made the sauce for a pig roast. First of all reducing the vinegar in the house made it almost unbearable to breath. Then the sauce was so concentrated and spicy it was completely un-edible. Also WAY too much salt for a sauce that gets reduced to 1 cup. Kept adding brown sugar, water and apple cider and I finally got it tasting pretty good. Ended up with 4 cups from the original 2 once I fixed it.
Wow! Closest recipe I’ve found to what I grew up eating in Eastern North Carolina. We like to use pork tenderlions and a slow cooker. When the meat is finished cooking add the sauce. I did add a little brown sugar and a dash of liquid smoke. The finishing touch is cole slaw with a few dashes of texas pete on a hamburger bun. Delicious”
I browned a pork tenderloin on the grill, then transferred it to a crock pot with this sauce. Six hour later..,. yummmm. Coleslaw, roasted potato salad and I am in N.C. heaven down here where there’s way too much sugar associated with the pig!
Great recipe! Just like I like it. I agree about adding hot sauce and serving it with coleslaw on a hamburger bun! Woo-hoo!
if you do not have a smoker i reccommend using a slow cooker and adding a little nit of liquid smoke. It will do, although smoking is really the only way…
I’m missing my Eastern NC BBQ and when I found this I had to try it. My husband like it too. It does the trick when I want my BBQ. This is an easy Recipe to follow and to make. Thanks bunches.
The sauce in this recipe is very traditional and tasty. However, the cooking method leaves much to be desired and leads to mushy, tasteless pork. For the best flavor and texture, the pork should be smoked until finished–never placed in foil and put in the oven. The oven time steams the pork, which stops flavoring it and ruins the bark and thus the texture. In a big cruch, it may be better than nothing, but if you find the time to do it right, you will surely appreciate it.