This recipe uses Eastern North Carolina barbecue sauce, which is similar to Lexington-style barbecue sauce only without the ketchup. Instead, this tart and tangy sauce is made with generous helpings of vinegar and spices. A typical Eastern-style barbecue in North Carolina involves roasting a whole hog, or, as the saying goes, “every part of the hog except the squeal.” This recipe pairs the sauce with pulled pork, though it works well with all kinds of barbecue meats.
Recipe Servings: 6
+ 8 hours 10 minutes resting
- 1 cup white vinegar
- 1 cup cider vinegar
- 1 Tbsp brown sugar
- 1 Tbsp cayenne pepper
- 1 Tbsp hot pepper sauce (like tabasco)
- 1 tsp salt
- 1 tsp ground black pepper
- Blend together all of the sauce ingredients until well mixed and let sit for about 10 minutes.
- Preheat oven to 300°F.
- Slice off and discard excess fat from meat.
- Cut the meat into pieces that will fit into a large covered cooking pot.
- Mix brown sugar, salt, paprika, garlic powder, onion powder, cumin, and a pinch of ground black pepper in a small mixing bowl.
- Coat the meat on all sides with the dry mixture and refrigerate overnight.
- Heat the oil in a cooking pot over a medium-high heat.
- Sear each piece of seasoned pork on all sides in the hot oil.
- Pour beer over the meat and place the lid on the cooking pot.
- Place pot in preheated oven and cook for up to 3 hours, or until the meat is tender.
- Remove lid and continue cooking in oven until meat pulls easily apart with a fork.
- Remove pot from oven, remove meat from pot, and pour eastern-style barbecue sauce into the juice drippings.
- Heat on medium high until mixture starts to boil, then reduce heat and let simmer until sauce is thickened, about 5 minutes.
- Shred the meat with two forks, and toss shredded meat with about half of the prepared barbecue sauce.
- Serve warm on hero rolls with a side of extra barbecue sauce.
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