Eastern Carolina Style Pulled Pork Barbecue

I've lived in North Carolina long enough to know good barbecue, and sometimes I crave it. If you have a crockpot, this recipe is great for coming home from work and having dinner ready.  The sauce is key.  It's sweet, tangy, and spicy all at once. Just go easy on the sugary ingredients and this one stays pretty lean (along with some nice animal fats). 


1 whole pork shoulder ( bone in; approximately 8-10 lbs )
1 cup apple cider vinegar
1 cup water

1 tbs onion powder

1 tbs garlic powder

1 tsp paprika

1 tsp cayenne pepper

1 tbs red pepper flakes

1 tsp brown sugar (Optional. Omit if limiting sugar intake)

1 tsp worcestershire sauce

Fresh ground black pepper to taste

Put the pork in the crockpot with the fat side up.  Pour in liquid ingredients over top and sprinkle spices over top of the pork.  Now turn that crockpot on low and go to work. (or cook for about 8 hours)

Come home and make the sauce (and some steamed veggies).   

Sauce: 

1 cup apple cider vinegar

3/4 cup liquid from crockpot

1/4 cup worcestershire sauce

1 1/2 tbs organic ketchup

1 tsp garlic powder

1 tsp cayenne pepper

1 tbs red pepper flakes

1 tsp fresh ground black pepper

1 tsp honey

Whisk these ingredients together and use to taste.  Eastern style sauce is not like thick, sugary, bottled stuff you get at the store.  It's thin and has a nice kick to it.