Message: | i do a version of your carolina bbq... although my family is from macon georgia... my grandpa would take a boston butt (cut of pork shoulder ) from the piggly wiggly and put it in a open pan, glass or metal then pour white vinegar over it , then coat it in cayene pepper (lots) more than you would think is to much... turn the oven on to the lowest setting... around 180 deg f. and leave it over night (8 hours)... in the morning let the roast cool a bit then starting pulling your pork.... (shreds) your sauce is up to you... ketchup base, vinegar, or mustard.... he would take a bottle of regular old "krafts" or "chris and pitts" then "doctor" it up with lots of vinegar and LOTS of tabisco sauce... serve on grilled hamburger buns with sliced vidalia onions and pickles with some slaw on the side.... hope that you enjoy it... |