Eastern NC BBQ

Somebody just asked me for the recipe for Eastern NC BBQ, so I just got permission from my aunt and uncle to post it here. It’s like a pig-pickin’ without a whole pig staring back at you.

I’m just going to copy this straight as my uncle, Bill, wrote it:

Eastern NC pork barbecue
6 lb. Boston butt
10 oz. apple cider vinegar
2 tbsp crushed red pepper
1 tbsp black pepper
2 tbsp salt

Put the Boston butt in a crockpot on high for 1 hour and then switch to low and cook for another 4 hours. Pour off the grease 3 hours after starting and again after cooking is done. While the meat is cooking, in a small pot, heat the vinegar, pepper and salt to a boil and immediately remove from heat. This will serve as the traditional Eastern North Carolina barbecue sauce. The meat is ready when it falls off the bone and is stringy. Coarsely chop the hot pork with a meat cleaver or chef’s knife. Stir the sauce in with the pork until you have the taste and consistency you prefer. This barbecue should always be served with coleslaw [note from rhi: I hate coleslaw, so I disagree].

Note: If you’re not a purist, you could add other ingredients to the sauce such as brown sugar, sage, jalapeno peppers, and lemon or lime juice. If you add 1 teaspoon of brown sugar to the sauce, it seems to help to retain the flavor over time while refrigerated.

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1 Comment »

  1. […] Eastern NC BBQ, with or without sauce already added. […]

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