Barbecue in North Carolina is pork, and in the western style it is pork shoulder with a sauce made with tomato ketchup and vinegar.
Ingredients
Instructions
Heat oven to 300°F.
Heat the oil in a frying pan and brown the pork on all sides for 3- minutes. Move to a Dutch oven.
In a saucepan, mix the ketchup, cider vinegar, garlic powder, sugar, salt and cayenner pepper. Bring to a boil and simmer 1-2 minutes.
Pour the sauce over the pork and cover the Dutch oven.
Bake for 2 hours, or until the meat is starting to separate from the bone. Spoon the sauce over the meat a few times while it cooks.
Remove the meat from te Dutch oven and let it stand for 20 minutes.
Once the meat has rested, shred it with a fork or pull it into bite size pieces.
Season to taste and add more cider vinegar or hot sauce if required.
Notes
You can serve the meat with coleslaw, hush puppies, and baked beans or serve the meat as a pulled pork sandwich in hamburger buns.
The meat can be prepared one day ahead.
Source
Food in U.S.A.
This recipe can be done in a slow cooker, a grill or a smoker as well.