Eastern Carolina Style Pulled Pork

Maybe this recipe isn't what the purists would sign off on, but it's delicious. Very simple, the heat level is adjustable, and the coleslaw adds a sweet note to compliment the tang of the cider and the bite of the hot sauce.

Ingredients

• 1 five pound butt roast
• 1 Tbsp salt
• 1 Tbsp black pepper
• 1-1/2 cup apple cider vinegar
• 2 Tbsp brown sugar
• 1-1/2 Tbsp Tabasco
• 2 Tsp cayenne pepper
• 2 Tsp red pepper flakes

Directions

1. Put the butt roast in the crock pot on low; add salt, pepper, and apple cider vinegar. Cover and let cook for 12 hrs.
2. Remove pork from the crock pot, discard bones and pull apart (by hand, with two forks, however). Strain out the liquid and save 2 cups. Discard the rest.
3. Return meat and liquid to the crock. Stir in the brown sugar, Tabasco, cayenne, and red pepper.
4. Cover and keep on low til served.

Notes: The more it steeps, the better it gets. We also scratch-make our Cole Slaw to go on top. Slider rolls are about perfect size. This is for a five pound roast. Just do the math and adjust up or down accordingly. Enjoy!