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Eastern North Carolina Style Barbeque

Eastern North Carolina Style Barbeque comes together with Cayenne Pepper Flakes, Apple Cider Vinegar, Salt, and Water. Scale it up or down for the number of people at the table.

Ingredients

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

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method 1 5-8 pound Boston Butt Pork Roast -- smoked 1 mason jar Apple Cider Vinegar

2. 2

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

3. 3

   Keep the firebox fed and a good smoke going for between 8 to 10 hours.

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.