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Eastern North Carolina Style Barb

Make Eastern North Carolina Style Barb at home with Cayenne Pepper Flakes, Apple Cider Vinegar, Salt, Water, and Your Apple Cider Vinegar And Red Pepper. Scale it up or down for the number of people at the table.

Ingredients

• 4 tbsp
• 12 oz
• 2 tbsp
• 1 tbsp
• 2 cup
• 12 oz

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Roast, smoked 1 Masonjar Apple Cider Vinegar 4 tb Cayenne Pepper Flakes 8 Bulbs garlic

3. 3

   Brinkmann water smoker as well. The key is providing a moist, smoky, indirect heat for a long period of time.

4. 4

   If it’s too dark outside to continue, preheat your indoor stoves' oven to just under 300 degrees; otherwise, just raise the temperature in the cooking chamber a like amount.

5. 5

   Get a quart-sized Mason jar; fill it halfway with apple cider vinegar, add one (or more) teaspoons of red pepper flakes, and fill the rest of the jar with water.

6. 6

   Dump this into the Dutch oven with the pork, cover, and cook until the meat falls from the bone, about 2 more hours or so.

7. 7

   12 ounces of your apple cider vinegar and red pepper sauce, turn the heat to medium, and let the liquid slowly simmer off, stirring frequently, until the sauce just barely oozes over the top of your spatula when you press down on the barbeque with it.

8. 8

   Remove from heat, and congratulate yourself--you've just made a fine batch of Eastern North Carolina Style Barbeque.