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Eastern North Carolina Style Barbeque

Eastern North Carolina Style Barbeque comes together with Cayenne Pepper Flakes and Apple Cider Vinegar. Keep it handy for the next time you cook it.

Ingredients

• 4 tbsp
• 12 oz
• 2 tbsp

Method (preview)

1. 1

   Staten and Johnson observe that “[today] Down East they cook the whole hog, with no baste, over hickory coals, then 'pick' the meat off the bone, chop it into fine hunks, and coat it with a thin, hot vinegar-based sauce.”

2. 2

   Those using wood only for smoke can make the necessary adjustments.

3. 3

   STEP TWO: Transfer the meat to a large, covered Dutch Oven.

4. 4

   Put a little bit of water and apple cider vinegar into the bottom of the oven so that the pork does not dry out.

5. 5

   Bake the pork at 275 degrees for an additional 2 hours or so, until the internal temperature of the pork at it’s thickest point reaches 160 degrees.

6. 6

   The pork should be separating from the bone at this point.

7. 7

   White each spend some good quality time together in the sauce.

8. 8

   When the liquid is cooked down to the point that it *just* oozes over the spatula when you press down on the pork, remove from heat, and serve your homemade

9. 9

   Eastern North Carolina style barbeque.