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Nutrition Facts
Serving Size 1 (210g) Recipe makes 6 servings
Calories 367
Calories from Fat 244		(66%)
Amount Per Serving		%DV
	Total Fat 27.2g	41%
	Saturated Fat 9.4g	47%
	Monounsaturated Fat 12.1g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 107mg		35%
Sodium 99mg		4%
Potassium 457mg		13%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 26.0g		51%
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North Carolina Barbecue

Recipe #175013 | ½ day | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: merrilife
Jun 27, 2006

I am a recent transplant to the South, and while in NC, I decided I might as well learn to be southern and try NC pork barbeque. I fell in love! Serve this on buns with some coleslaw and sweet tea and you are a true NC native! I found this recipe on the web after searching for one that was easy to do! Hope you enjoy as much as we do.

SERVES 6 -8 (change servings and units)

Ingredients

2 lbs fresh pork shoulder
ground red pepper
crushed red pepper flakes
1 1/2 cups vinegar
salt

Directions

1
Rinse meat and pat dry.
2
Sprinkle meat with ground red pepper (I use lots!).
3
Place in crock pot on low for 8-10 hours.
4
Place meat under broiler for 5-7 minutes for a crusty top.
5
Shred meat with fork and a knife and slowly add vinegar and red pepper flakes.
6
Add salt to taste (I usually add a little black pepper as well).
7
Keep warm until time to serve.

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Featured Reviews for This Recipe

From: The DawnBug

On Sep 10, 2009

Yes, this is a true blue pork barbeque recipe. As a true North Carolinian, this is the recipe I had lost. Thank you so much. I live in Minneapolis and they always put some heavy barbeque sauce on it. And they have never heard of putting coleslaw on the bun with it. Thanks Again!!

0 people found this review helpful

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From: agileangus

On Aug 16, 2009

Sorry, but we did not like this at all. The vinegar was overpowering, the pepper just made it hot. Maybe we're just used to a different kind of barbeque in the southwest.

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From: ellestrange

On Mar 17, 2008

Yes! This is it! My grandfather would visit his mother in NC once a year and bring home frozen containers of this wonderfully yummy B-B-Que! My grandfather would have to lie and call it fried snake, just so I wouldn't eat it. Since then I haven't been able to find a recipe or know anyone who even knows what I am talking about. My mouth is even watering while typing this review! Thank you so much! Can't wait to make again & again & again!

4 people found this review helpful

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From: Chef #381312

On Jan 3, 2007

My husband is from North Carolina and misses the barbecue terribly. This is the best barbecue he has ever had, even better than home. Thanks so much!! Do you happen to have a recipe for the hushpuppies?

4 people found this review helpful

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Read all 5 reviews