Thank you for sharing.

NORTH CAROLINA STYLE PORK BARBECUE

1 (4 to 5 lb.) Boston butt roast, trimmed
1 large onion, chopped
1-1/2 cups water
1 cup vinegar
1/2 cup ketchup
1/2 cup Worcestershire sauce
3 Tblsp. brown sugar
2 Tblsp. dry mustard
1 tsp. salt
1/4 tsp. ground red pepper
1/4 tsp. black pepper

Place roast in roasting pan after trimming fat and discarding. Combine remaining ingredients in a medium bowl; stir well. Pour mixture over roast. Cover and bake at 325° F. for 5 to 6 hours or until meat is very tender. Remove from oven; let cool.
Remove roast from sauce. Place sauce in refrigerator until fat congeals. Skim fat and discard. Remove meat from bone, and chop meat. Return chopped meat to sauce in pan, and stir well. Cover and bake at 325° F. for 15 minutes or until thoroughly heated. Yield: 8 servings.

All I do is take off the elastic holder and brown the meat for a few minutes in a heavy frying pan in about 2 tablespoons of olive oil. Then transfer the meat to a slow cooker with a couple cups of water. (Beer or apple juice sounds great, too!) Turn the slow cooker to High and let it cook ALL DAY. Add a little more water if it gets dry. Turn the meat every couple of hours and you'll notice that after a while, it'll get very tight and kind of rubbery. Don't worry - it still needs to cook A LOT longer!

When you put a fork into it and it falls apart, take it out of the slow cooker and put it on a big cutting board to cool a bit. Using 2 forks, remove any excess fat and shred the pork. Wipe out the slow cooker with a couple of paper towels and put the meat back in on Low. Add barbecue sauce that you've made or just add a big bottle of commercially-prepared sauce and warm it through. Super easy!

I am traveling and today was in Tennessee at a strawberry festival and had the best pulled pork sandwich although I had a great one last week to made by some Amish ladies and it was to die for too. See talking about it is making me very hungry.I can't wait to get home to try it.

I cut any fat off before I put the roast in. DH loves this, he'll get several meals from it (I can't eat that much sugar, so I only eat a bite or two). It's very easy.

Basically, water, pork, sauce, time, shred.

Me? I make pulled pork by stopping by the nearest really good BBQ joint and picking up a few pounds of BBQ, slaw, and buns. Don't forget the hush puppies!

Intensive but worth it...well, I get so sick of this project by the time I'm pulling the pork that I really don't like eating it, but my family DEMANDS this over and over!! I usually make it two or three times per year and freeze the left overs.

PULLED PORK: MINIMUM THREE DAY PROCESS
DAY 1
12-16 pound pork shoulder (from Costco or Sam’s Club)
Brine: adjust quantity to cover pork
27c hot water
2T vanilla
1.5c kosher salt
1.5c sugar
6T cracked black peppercorns
Add pork to brine and chill for 12-72 hours (0.5 to 3 days).

DAY 1 Traditional BBQ Sauce: makes way more then enough for this pulled pork recipe
3 medium onions, minced
12 garlic cloves, minced
2 1/4c Small Batch Kentucky Bourbon Whiskey
simmer 10-60 min or until whiskey cooks off

3/4t ground black pepper
3/4T salt
48oz ketchup
3/4c tom paste
1c cider vinegar
6T liquid smoke
3/4c Worcestershire sauce
1 1/2c packed brown sugar (half dark and half light)
1t hot sauce
add, boil and reduce heat to simmer at least 2 hours until desired thickness is achieved

DAY 2
8 onions - sliced
20 garlic cloves - sliced
below batch size Carolina BBQ Sauce
above Traditional BBQ Sauce
smoke chips

DAYs 2 and 3
Smoke pork at 200-250 degrees for 5 hours. Cover the bottom of 2 large crock pots (for 16 pound roast) with onion. Place meat chunks on onion and cover with sliced onion and garlic. Add water to reach half-2/3 full liquid in each crock pot. Cover and cook on low at least 12 hours, or until pork easily pulls with a fork. Cooking 12-16 hours almost completely dissolves the fat. Remove pork from crock pots. Discard everything in crock pots except pork. Shred meat with 2 forks, removing any excess fat. Return meat and "Carolina BBQ Sauce" to crock pots. Heat on high for 1 hour. Serve with favorite (either traditional or Carolina )BBQ sauce and slaw (recipe below) on buns.

Carolina BBQ Sauce:
4c ea white and cider vinegar
4T brown sugar (half dark and half light)
2T cayenne
4T hot pepper sauce
4t each salt and black pepper
mix well

DAY 3 Carolina Slaw
1 head cabbage finely shredded
1/2c yellow mustard or to taste
3T white vinegar or to taste
1.5t sugar or to taste
1/2t salt
3T mayo or to taste

NOTE:
Bourbon that is smooth (can be sipped without mix) will give a smooth sauce. Bourbon with a bite, will give a bite to the sauce.

Bourbons I have used to make BBQ sauces:
Labrot & Graham Woodford Reserve Distiller’s Select – excellent, smooth flavor
1792 Ridgemont Reserve - "rich and velvety" smooth, very good
Knob Creek - has a bite - my (read DH) choice for BBQ sauce

Once I could not smoke the pork because it was too windy outside. I placed brined pork in crock pots. After a few hours, there was way too much liquid and it overflowed from the crock pots. Smoking must drain some of the juice from the pork. Also, used pork shoulder from Sam’s Club – bones in.

Another, quicker, option is, after smoking, to simmer on the stove for 7-8 hours, in the onions, garlic and water, instead of cooking in the crock pot for 24 hours. Then pull apart and heat in Carolina BBQ sauce for 1 hour and serve.

I always do the stove top method, in a large stainless steel kettle, now so I don't worry about crock pots cooking overnight.

Becky

I don't doubt that your recipe produces delicious pulled pork, it's just in my part of the South that is not the usual method of producing pulled pork.

Can't wait to get home to try some recipes. thanks

Some people use a mop, others use a rub, some a sauce.
I used this mop and rub from Epicurious last time I made it and had many people tell me it was as good as the bbq joints around the area.
And it freezes great.
After cooking, I pulled it apart with two forks then chopped it with a cleaver.
And it will get a red smoke ring- that's desirable and not red from uncooked meat.

what is a mop and where do you buy epicourious at?

sounds good.

His favorite is how he was raised. Pork roasted or smoked with only a dry rub, then pulled apart when cool, then chopped with a bit of vinegar sauce (watered down/seasoned cider vinegar)...with yellow coleslaw on top. (I just mince the cabbage real fine, make a buttermilk/sugar/mayo with enough yellow mustard to yellow it up.)

I rub the pork with my Smokey BBQ Rub, then let it cook uncovered and dry in my oven at 250 overnight.
Yes use pork shoulder sometimes called butt..yes make sure it has that fat layer on top while baking...

Now his most favorite is his buddy who is also from NC that does a whole pig on his big wood/propane BBQ pit.

He does like beef with a red sauce, put prefers pork with only the vinegar sauce.

I made it last week. I BBQ over a wood fire for a couple of hours with some hickory wood and other kinds of wood. It was smelling mighty good when I took it off. Then I put the roast in my crock pot and cook it the rest of the way. Then I added some BBQ sauce and served it.
I must say the meat was very very good.
Now for the BBQ sauce it was a recipe I got in NC but it sure did not taste like a BBQ sauce. Too much ketchup and not enough other ingredients. I ended up using a bottle of BBQ to serve with the rest of the meat.

Thank you everyone for all your ideas.

If you can force the hushpuppy batter through a pastry bag with a star tip, you might be able to make what you are seeking.

Ingredients

* 1 tablespoon butter
* 2 pounds boneless pork roast
* 1 tablespoon Cajun seasoning..I make my own and use lots
* 1 medium onion, chopped
* 4 cloves garlic, crushed
* 4 cups water...I use chicken broth instead
* 1 tablespoon liquid smoke flavoring

Directions

1. Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
2. Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
3. Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.