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Eastern North Carolina Pork Barbeque




Source of Recipe


Internet


List of Ingredients




6 to 10 pound pork shoulder roast

Sauce:
1 cup plain vinegar
1 teaspoon crushed red pepper
1 teaspoon salt
1/4 teaspoon black pepper
3 drops of lemon juice

Recipe



Using an icepick, poke holes through the meat as deep as possible, using a rough 1"-2" grid pattern as a guide. Roast all day in a 350 degree oven, until it falls apart to the touch. Chop large chunks of the cooked meat on a board with a cleaver or other large knife, until your preferred texture of sized pieces is achieved. Sprinkle sauce liberally. Finish cooking by warming chopped meat in a cast-iron skillet on low heat for 10-15 minutes.