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North Carolina Style BBQ Recipe

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This recipe for North Carolina Style BBQ, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Collins
Added: Friday, July 29, 2005


3 to 4 lb. pork (Boston Butt or Shoulder)
1 heaping T. crushed red pepper
1 heaping T. salt
12 oz. cider vinegar

1/2 c. brown sugar
1 T. salt
2 c. ketchup
1 c. yellow mustard
1/2 tsp. black pepper
1/2 c. apple cider vinegar
2 tsp. chili powder
1/2 c. Worchestershire sauce
15 shakes of Tabasco
2 tsp. celery seed
2 c. water

Place meat, red pepper, salt and cider vinegar in covered pot, bring to boil. Reduce heat and simmer until meat falls off of the bone and can be shredded with a fork. (Can be cooked 8-10 hours in crock pot instead). Immediately shred pork, discarding all fat in the process. (Do not wait until it cools or you cannot get rid of all of the fat). Refrigerate. Discard fat from top of saved pot juices.

Combine ingredients for sauce. Place shredded meat in pan, adding a little of the vinegar pot juice to it until it is moist, then add a little BBQ sauce until it tastes right. (Usually 1/2 of the vinegar juice plus some sauce).

Personal Notes:
Personal Notes:
One of the best BBQ recipes I have found!




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