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I just love vinegar-based barbeque. I looked high and low for an easy recipe for North Carolina barbeque; this is it! Be warned; your friends will want the recipe. Eat it with a fork or on rolls with coleslaw.
Ingredients
- 1 (5 pound) pork butt roast
- 2 cups white vinegar
- 1 cup butter, melted
- 2 tablespoons salt
- 2 tablespoons lemon juice
- 2 tablespoons crushed red pepper flakes
- 1 tablespoon hot sauce
- 1 tablespoon ground black pepper
- 2 tablespoons white sugar
Directions
Step 1
Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
Step 2
To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
Step 3
Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 449 | |
| % Daily Value * | |
| Total Fat38g | 48% |
| Saturated Fat19g | 93% |
| Cholesterol134mg | 45% |
| Sodium1630mg | 71% |
| Total Carbohydrate4g | 2% |
| Dietary Fiber1g | 3% |
| Total Sugars3g | |
| Protein23g | |
| Vitamin C5mg | 23% |
| Calcium40mg | 3% |
| Iron2mg | 10% |
| Potassium385mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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