North Carolina Pork Barbeque Recipe
Barbeque purists would probably poopoo this recipe as not authentic bbq. Whatever. It's delicious, so here's the recipe:
North Carolina Pork Barbeque3# boneless pork butt, shoulder or blade roast
1 (14 oz.) can diced tomatoes
1/2 c. vinegar
2 T. Worcestershire sauce
1 T. sugar
1 T. (heaping) crushed red pepper flakes
1 T. salt
2 t. black pepperCombine all in crock. Cover and cook on low 8-10 hours or on high 5 hours.
Remove and shred meat to serve.
I have a 4 1/2-qt crock pot, so these are the measurements I'm supposed to use. For a larger (6 1/2+ qt.) crock pot, double the recipe above. I used a pork shoulder, bone in. It was 6# and barely fit in the crock pot; I increased the rest of the ingredients to whatever would fit in the crock pot. Not quite doubled. Anyway, it was easy and excellent. Recipe from the GE crock pot instruction and recipe book.
Comments
It sounds very good, and if any of your pals have not tried North Carolina BBQ, I double-dog dare them to give it a whirl. It the best! There are so many styles of BBQ, why limit yourself!
Purple Fried Okra (born in Asheville NC)
Posted by: Purple Fried Okra | October 21, 2005 01:08 PM
Now I know what to do with my crockpot! I pulled it out for the brief spat of "cold" weather (I live in Florida, so that's 68 degrees) and haven't made anything yet. With all the red pepper, is it burn-your-mouth hot?
Posted by: Cranberry Wasabi | October 28, 2005 06:51 AM
Not burn-your-mouth hot, just clear-your-sinuses hot. No, not even that. I'm sensitive to that kind of heat, so I used a regular tablespoon of red pepper flakes even though I increased the amount of the rest of the ingredients. You could decrease or omit it and still have excellent bbq.
Posted by: blue artichoke | October 28, 2005 10:00 PM