North carolina-style pork barbecue+

Yield: 12 servings

Measure Ingredient
4 pounds Pork shoulder roast (Boston butt)
2 cups Cider vinegar
2 cups Water
5 mediums Onions, chopped
\N \N Salt and pepper to taste
1 tablespoon Liquid smoke, or more to taste
1 tablespoon Worcestershire sauce
\N \N Catsup, if a little color is wanted

Put pork, vinegar, water, onions, salt and pepper into large electric skillet or cooking pan. Cook slowly until meat is tender and can be shredded, about 4 hours. If necessary to add more liquid, add equal ammounts of vinegar and water. Cool and refrigerate overnight. Next day, remove any fat that has risen to the top. Reheat and cook until most of the liquid has evaporated. Season with liquid smoke and Worcestershire sauce. Add catsup if you must.

Credited to Sarah Massie Youell in cookbook by the name of "Good Cookin' from the Heart of Virginia" typed into MM format by Mary Riemerman Submitted By MARY RIEMERMAN On 05-03-95

Similar recipes