If you’ve been here for a while, you know there are few things I love more than eastern North Carolina barbeque. There is nothing like chopped pork with that vinegar sauce. I am a pretty big snob when it comes to the type of barbeque I’ll eat, so I was nervous about making my own. But I decided to try Crockpot Eastern North Carolina Barbeque and I am so glad I did! It was easy and delicious.
- Lillie’s Q BBQ Sauce–ENC
- 2 lb pork roast
If you don’t have Lillie’s Q BBQ Suace, you can still make it this way:
2 tbsp brown sugar
1 tbsp paprika
2 tsp salt
1/2 tsp black pepper
1 cup cider vinegar
1/3 cup Worcestershire sauce
2 tsp crushed red pepper flakes
2 tsp granulated sugar
2 tsp garlic powder
- Place the pork roast in a crock pot with half a bottle of Lillie’s Q BBQ Sauce–ENC. I didn’t add a rub, salt or pepper. If you use a rub, make sure you cover all parts. Then use half the vinegar dressing. Save the rest for after the pork has cooked. You can add a layer of yellow onions on the bottom of the crock pot, but I didn’t even do that and it was perfect.
- Cook the meat on low for 6-8 hours. I cooked ours in this crockpot on high for 3.5 hours and it was so tender.
- Shred pork. Serve in sandwiches, over rice, or like we did, with leftover Poole’s Diner macaroni and cheese.
This is the perfect recipe for a lazy, iced in Sunday!