For all my family in the Midwest and Northeast, this is for you.
When we came to NC for the second time in 1987 and learned that a their barbecue is called a cookout and their barbecue meant pork, well, we were just really confused. Of course we loved it at first bite. We just couldn't get over the new vocabulary.
But we got over it.
We love it.
I'm a total Southern foodie convert anyways. I love vinegar, which is the base for this sauce, and I love hot sauce on my eggs and carbs.
I used a bag of preshredded coleslaw and a handful of baby carrots and processed that in the food processor to get tiny bits. I mixed it with this coleslaw dressing here, and I probably should have used two bags of coleslaw instead!! Take note!
I used this petite pork shoulder roast.
Whiskey? Yes, please.
Eastern NC BBQ
- Boston Butt Roast aka Shoulder
- rub/marinade of your choice
- 1 cup vinegar
- 1/2 Tbsp salt
- 1/2 Tbsp pepper
- 1/2 Tbsp sugar
- 1/2 Tbsp red pepper flakes
- Texas Pete, to taste
Rub your butt and marinate over night. hahahaha
I followed the directions on this butt for the crock pot. I sprayed the crock pot with nonstick cooking spray and filled it with one inch of water. Make your coleslaw and let it sit in the refrigerator until the butt is done. I slow cooked it for 4:30 hours. Let it rest on the cutting board for about twenty minutes.
Make the sauce.
Shred with two forks. Don't put use all of the dressing on your butt. Just dress the pork you put on your own plate. It's quite strong and you may not need that much.
Source: Suzanne Travitz
Participating at these parties: