Searched long and hard for the best BBQ. In fact, it became an obsession! I quit searching when I found this recipe, AND it's easy!!! You make this in your crock pot.
North Carolina Pork BBQ ---
(Use a 5 1/2 to 7 Qt. Crock)
6 lbs of boneless pork butt (Boston Butt) or blade roast (shoulder roast)
2 14 oz. Cans of diced tomatoes
1 C. vinegar
4 TBSP of Worcestershire sauce
2 TBSP of sugar
2 TBSP (heaping) red pepper flakes
2 TBSP salt
4 tsp pepper
Combine all items, cover.
Cook on low for 8-10 hours
Cook on high for 5 hours
Remove and shred
NOTES: before you try to remove the roast, you are going to need to drain most of the liquid (and fat, its all together in there) reserving the tomatoes --- in my experience, it will shred as soon as you touch it, so if you don't drain at this stage, you will end up with something that will taste like heaven, but make you sick, it's so rich. (Not to mention, bad for you...) I do keep a small amount of the liquid with the pork, to keep it moist in cooking/storing.
This stuff will melt in your mouth! Serve with your favorite sauce, by itself, or on a sandwich. Enjoy, y'all!
1 comment:
OOOOHHHHH MMMYYYYY!!!! This is SO going on this week's menu! My husband is thanking you in advance for this recipe. . we haven't had a good bbq in a long time!
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