North Carolina Pork Barbecue

Recipe Ingredients

3 lbs	1362g / 48oz	Pork butt, shoulder or blade roast - ( to
1		Whole tomatoes - (15 oz)
1/2 cup	118ml	Vinegar
1 cup	62g / 2.2oz	Onion - sliced (medium)
2 tablespoons	30ml	Worcestershire sauce
1 tablespoon	15ml	Sugar
2 teaspoons	10ml	Crushed red pepper flakes
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper

Recipe Instructions

Combine all ingredients in crock. Cover and cook on:

= 1 (Low) for 10 hours.

= Auto Shift™ 7 hours.

= 2 (High) 5 hours.

Pork is done when it falls apart if lifted with a fork. Remove meat and discard bone. Dice or shred meat with a fork. Serve with sauce meat was cooked in or other barbecue sauce. Serve on buns with coleslaw.

Makes 10 to 12 servings.

Source:
Hamilton Beach

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