The scare quotes around “Carolina Barbecue” are deliberate; real barbecue requires wood coals and wood smoke: Wood smoke defines Real Barbecue. Without it, one has merely roast meat – “faux ‘cue.” (The Campaign for Real Barbecue – Truecue.org)
But this is a very nice vinegar-braised pork roast, cooked for 12 hours on low in the crock-pot.
Here’s what it looked like when we made it tonight:
1 (5 pound) bone-in pork shoulder roast
1 tablespoon salt
ground black pepper
1 1/2 cups apple cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons hot pepper sauce
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper flakes
1. Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
2. Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.
Recipe here: Slow Cooker Carolina BBQ Recipe – Allrecipes.com.
(P.S. Mama Dip’s Cole Slaw recipe here.)