My husband is from North Carolina and grew up eating at BBQ joints like Stamey’s which serves a more vinegar-based barbecue. Very different than the thicker, sweeter sauce I am used to here in the Pacific Northwest. So this past weekend I put a big pork shoulder in the crock pot and made him some East Coast style barbecue!
I based my recipe off of this one from AllRecipes.com
– 3lb Pork Shoulder
– One 16oz bottle white vinegar
– 2 cups water
– 1/4 cup kosher salt
– One bag recipe ready frozen chopped onions (or 1 large onion)
– 1 tbsp ground cumin
– 1 tbsp ground mustard
– 1 tbsp chili powder
– 1/2 cup brown sugar
– Mini buns or King’s Hawaiian rolls
1. Put pork shoulder in crock pot and pour vinegar and water over it. I let mine sit overnight in the refrigerator like this. But looking back, I don’t think you necessarily need to let it brine. I felt like most of the flavor happens at the end when you let the shredded pork soak up the liquid.
2. Add rest of the ingredients into the crockpot and cook on high for 8-10 hours. Mine was done and falling off the bone at exactly 8 hours!
3. Remove pork from crock pot and shred with two forks. Remove fat and bone.
4. Put it back in the crock pot on warm or low setting for about 30 minutes.