North carolina-style pork barbecue+
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Pork shoulder roast (Boston butt) |
| 2 | cups | Cider vinegar |
| 2 | cups | Water |
| 5 | mediums | Onions, chopped |
| Salt and pepper to taste | ||
| 1 | tablespoon | Liquid smoke, or more to taste |
| 1 | tablespoon | Worcestershire sauce |
| Catsup, if a little color is wanted | ||
Directions
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