Recipe: North Carolina Pork Barbecue

Serve with 24 Hour Slaw with Hot Dressing

NORTH CAROLINA PORK BARBECUE

Makes about 8 big sandwiches

4-5 lb pork shoulder roast or Boston butt

1 C white vinegar

½ C water

2 Tbsp sugar

½ tsp salt

½ tsp crushed red pepper

¼ tsp black pepper

8 kaiser rolls, split and toasted if desired (preferably homemade—see recipes for French Bread in Baked Goods section)

Place roast in bottom of (at least a 4 quart) slow cooker, and add remaining ingredients except rolls. Cover and cook on low heat setting for 10-12 hours, or on high heat setting for 5-6 hours. Remove meat from cooker and cool slightly. Remove meat from bone, and shred or chop meat. Stir in as much of the cooking liquid as desired to moisten meat and serve on rolls.