Easy North Carolina Barbeque

North Carolina barbecue is known for its distinctive tangy and spicy vinegar-based sauce that sets it apart from other regional styles. This recipe brings the essence of North Carolina to your home kitchen with minimal effort, making it perfect for weeknight dinners or weekend gatherings. The pork shoulder is slow-cooked until tender and juicy, then pulled apart and generously coated with a zesty vinegar sauce that adds a delightful kick. Serve it on a soft bun with coleslaw for an authentic experience, or enjoy it straight from the plate—either way, it’s sure to become a favorite.

Ingredients:

• 4-5 lbs pork shoulder (Boston butt)
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1 tbsp hot sauce (more or less to taste)
• 1 tbsp red pepper flakes
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional, for extra heat)
• 1/2 cup water

Instructions:

1. Prepare the Pork: Trim any excess fat from the pork shoulder, but leave some for flavor and moisture during cooking. Place the pork shoulder in a slow cooker.
2. Make the Sauce: In a medium bowl, combine the apple cider vinegar, ketchup, brown sugar, hot sauce, red pepper flakes, Worcestershire sauce, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Stir until the sugar is dissolved and the mixture is well combined.
3. Cook the Pork: Pour half of the vinegar sauce over the pork shoulder in the slow cooker. Add the water to ensure there is enough liquid for the slow cooking process. Cover and cook on low for 8-10 hours, or until the pork is tender and can be easily shredded with a fork.
4. Shred the Pork: Once the pork is fully cooked, remove it from the slow cooker and place it on a large cutting board. Use two forks to pull the pork apart into shreds.
5. Add Sauce: Return the shredded pork to the slow cooker and mix it with the cooking juices. Pour the remaining vinegar sauce over the pork and stir well to combine.
6. Serve: Serve the pulled pork on buns with a side of coleslaw, or plate it with your favorite sides. The barbecue is best enjoyed warm.

Notes:

• For a smokier flavor, you can add a few drops of liquid smoke to the vinegar sauce.
• This barbecue can also be made in an oven; simply cook the pork shoulder in a covered roasting pan at 300°F for 4-5 hours or until tender.

Enjoy the tangy and savory flavors of North Carolina with this easy barbecue recipe that brings out the best in pulled pork!