Diane WatkinsAlmost everyone in the South will agree that pork means barbecue! But travel a few miles and the barbecue changes. The sweet tomato style of sauce popular in the Smoky Mountain regions gets diluted with vinegar for this North Carolina style barbecue. True barbecue gurus would disagree with me about the cooking method, but to me easy means use the oven and timer. No fire to tend, but that rich flavor is still there!
4 to 5 pound Boston Butt pork roast
1 large onion, chopped
1 ½ cups water
1 cup vinegar
½ cup catsup
½ cup Worcestershire sauce
3 Tablespoons brown sugar
2 Tablespoons dry mustard
¼ teaspoon pepper
1 teaspoon salt
¼ teaspoon ground red pepper
- Preheat oven to 325 degrees.
- Place roast in a roasting pan.
- Combine remaining ingredients, stir well, and pour over roast.
- Cover and bake until meat is very tender – approximately 5 to 6 hours.
- Remove from oven and let cool.
- Remove roast from sauce and chop meat or “pull” apart with 2 forks, removing excess fat as you go.
- Skim excess fat from sauce. Return the meat to the sauce, stir well, and bake at 325 for another 15 minutes or until heated through.
- Serve as is – yum- or on buns with coleslaw.
