This recipe for Marzipan candy makes a wonderful cake cover and may also be used to decorate cakes and sweets by cutting it into various shapes. The marzipan can be attached to cookies or cakes using a small amount of icing, and the result is a tasty treat. It tastes very good on cake with cream and a small amount of the jam of your choosing in the layers!
| Prep Time: | 10 mins |
| Cook Time: | 9 hrs |
| Total Time: | 9 hrs 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (5 pound) pork butt roast
- 2 cups white vinegar
- 1 cup butter, melted
- 2 tablespoons salt
- 2 tablespoons lemon juice
- 2 tablespoons crushed red pepper flakes
- 1 tablespoon hot sauce
- 1 tablespoon ground black pepper
- 2 tablespoons white sugar
Instructions
- Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
- To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
- Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 19 g |
| Sodium | 1630 mg |
| Sugars | 3 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
It was the most wonderful Barbecue I have ever ate. I GREW UP IN NORTH CAROLINA AS A KID.
What a relief to find a simple recipe for North Carolina Barbeque. Here in Texas they don’t sell such a thing. While Texas Barbeque is good, it is just not the same thing I am used to being from Southeastern Virginia. Ordering online is so expensive! This Barbeque tasted just like the brand I used to buy (starting with “Do”). It is, of course, a matter of personal taste, but I do think the next time I make it I will reduce the amount of hot sauce and red pepper. It was very spicy.
Everything was going fine until it came time to add the sauce. There was so much of it that it was the wettest pulled pork I have ever seen. As others mentioned, way too heavy on the vinegar as well. Half the amount of sauce and this might be okay. I ended up draining all of the wasted butter/juice and frying it in a skillet to get some crisp on it. Obviously it got overcooked at that point but that was the only thing I knew to do to salvage it. I cannot recommend this recipe but if you do choose to make it, start with half of the sauce and go from there.
I put in 3.5 pounds of meat and a little more than half of the recipe ingredients. I put in a cup of vinegar and it tasted very good. I love both kinds of barbecue in North Carolina, but I like the Lexington style that I used to eat next to Lexington, but I liked the Eastern style that I first made.
This Barbeque is delicious! I only had a 2 lb boston butt so halved the ingredients and I am eating right now. So good! A keeper for sure!
Delicious, authentic Carolina Barbecue. The recipe did not specify draining the liquids off before adding the vinegar base. Next time I think I will drain off the drippings.
Every time I make this for an event it gets raves, and everyone wants the recipe. I make it as is except sometimes I use less butter. It is amazing!
Every time I make this for an event it gets raves, and everyone wants the recipe. I make it as is except sometimes I use less butter. It is amazing!
I did make a little change. I added 1 cup of brown sugar. it was awesome
To be honest, I’m certain that no one in North Carolina EVER used white vinegar or white sugar for that matter when preparing NC style BBQ. Next time try Apple Cider vinegar, as well as Brown Sugar. You’ll be amazed at the difference! Love the idea of the Red Pepper Flakes!
Amazing! Perfect blend of tangy and spicy! I did a quick version of this using the precooked package of smoked pulled pork from Sam’s Club. I put the pulled pork in a pan and followed this sauce recipe exactly as written. I simmered with a lid on for 30 min, stirring occationally, while the meat soaked up the sauce. Served on a sandwich bun with coleslaw. So good! Keeping this recipe for sure!
Absolutely delicious. Just like I remember East North Carolina Barbecue being. Will make again and again. Thanks!
For this recipe I put the meat on the smoker with apple wood chunks for three hours and then placed it in the slow cooker with a cup of beef broth. After six hours I took the pork out and tossed the beef broth. I pulled the pork and put it back in the slow cooker. For the sauce, i reduce the salt by half and omitted the hot sauce. I serve the hot sauce separately with Cole slaw. I receive a lot of compliments on this one!
Didn’t have the red pepper flakes, so I used 1/4 tsp. of cayenne pepper. And to make it diabetic friendly, I used Splenda instead of sugar. O It was delicious.
Best Carolina BBQ I’ve made and tasted! Beware it’s spicey!
We have served this at several cookouts. It is wonderful! Most of my guest have asked for the recipe, and have also had rave reviews from their guest. I am from NC, and it is the best BBQ that I have eaten. I followed the recipe exactly.
This recipe was great. I made a couple changes based on the reviews. I used rice vinegar and brown sugar instead of white. I only had a 2 pound pork butt so I cut the salt, sugar, pepper, red pepper and hot sauce in half. I also only used 2 tablespoons of butter and 1/2 cup of rice vinegar. With these modifications I found it to be very flavorful without being too vinegary. The basic recipe is delicious and I would recommend this as an easy meal.
My husband loves nc barbeque so i tried this recipe and he loved it! I used half the vinegar though and a little less red pepper but it turned out perfect. My husband brags about it to everyone and this has become a family favorite for sure. Thank you for the recipe!
I absoultely, positivelly loved this. I am a giant fan of North Carolina BBQ. The tang of the vinegar along with the sweet and spice kick is like no other taste combo. It’s just delicious.
Wow! I followed the recipe – although I had a boneless pork loin – and I can’t believe how perfect it is! I thought it might be too hot with the hot sauce and red pepper flakes – but it turned out just right and is getting better by the day! I will definitely be making this on a regular basis!
I agree with one post that this is not the best but darn good! It’s a basic starter recipe. Carolina BBQ has always been a vinegar based sauce so NOT sure why some are saying too much vinegar!? MY RECOMMENDATIONS: Make per recipe add more sugar to tame the vinegar. Also you don’t have to pour the entire amount over the pork, use small amounts til your find you liking. I added 1/4 cup brown sugar in addition to white. Also added more red peppers and hot sauce….we like it hot too! Also a little cayenne pepper & hickory smoke.