Eastern Carolina BBQ

I finally attempted Eastern Carolina BBQ. This recipe is from the Food Network. I made four pounds for five guys and it was all gone. I do not have a smoker so I let the pork soak in the sauce for 8 hours on low in my slow cooker. I made an extra half batch of sauce if people wanted more of the vinegar base versus regular BBQ sauce. Growing up in WI BBQ meant Mamwhich on a bun. So gross. The Midwest surely does not know BBQ like the South...better yet...North Carolina

Eastern Carolina BBQ

Ingredients
1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder) About 3 to 4 pounds
Kosher salt
Barbecue Sauce, recipe follows

Special Equipment: hickory, oak, and/or maple wood chunks or chips; smoker

Directions

Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.

Preheat the oven to 225 degrees F.

Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.

Barbecue Sauce:
2 cups apple cider vinegar
2 tablespoons crushed red pepper
1/2 tablespoon chopped fresh garlic
1/2 tablespoon kosher salt
1 tablespoon freshly ground black pepper

In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.