NC Slow Cooker Barbecue

Like many of my recipes, this isn't too exact, and varies based on cheap meats and available ingredients in my pantry. (not panty like I typed the first time by accident.)

Ingredients


Small pork shoulder or butt, preferable boneless. It needs to fit in your slow cooker, and the bones take up unnecessary space. It also has to be fatty or else why bother making bbq. So no pork tenderloin here.

1 onion
squirt of ketchup
1/4 cup of cider vinegar
1/3 cup of brown sugar or some molasses
1 Tbl. of crushed red pepper
black pepper to taste

Directions

Quarter the onion and layer the bottom of the dish.
Mix the brown sugar, crushed red pepper, and black pepper in a small bowl, and coat the shoulder with it, rub style.
If you don't do this then put drizzle some molasses on there and shake in the peppers.
Place the shoulder on top of the onions.
Splash in the vinegar.
Squirt in some ketchup (not very much, we're not making Western 'cue here).
Shake some more crushed red pepper, if desired.

8 hours on low or 4 hours on high. Take the meat out into a strainer or a colander in your sink or another bowl. A lot of fat will drain off, and it will shred by itself. I serve it from the bowl in the sink, and either make additional sauce on the stove or just put the fatty stuff on the table. Dig out the onion from the bottom which will now be all shredded. I eat them about half the time.

Serve with slaw bbq plate or tray style. What type of slaw is a whole 'nother post.

I think I adapted this recipe from a brochure in one of the NC rest stops.