Barbecue is a polarizing type of food. Kansas City, Memphis, Texas, Carolina … they’re all different, and they all have their die-hard fans who will swear that THEIR type of barbecue is the best. Me, well I was raised near the border of Virginia and North Carolina. When I was little, my Papa would drive to Hertford, NC each week for breakfast with his buddies and would always bring back large Styrofoam containers packed with the most delicious, juicy Carolina barbecue.
I think that’s where my love affair began. And the love only grew stronger each time my mom made this recipe at home. The only barbecue I ever make is my mom’s Crock-Pot Carolina barbecue recipe. The spicy, sharp vinegar flavor topped with sweet, creamy coleslaw … it’s just the perfect combination.
4 lb pork roast (I usually get a shoulder)
2 cups apple cider vinegar
2 tbsp brown sugar
Crushed red pepper
1. Put pork roast in Crock-Pot on high.
2. Bring the rest of the ingredients to a boil and simmer for 7-8 minutes. Pour the sauce over the pork roast.
3. Turn the Crock-Pot to low and cook for 12 hours.
4. Chop up the pork roast and pour the liquid from the Crock-Pot over it. Mix well.