North Carolina B-B-Q
Sauce (make a day or so ahead so the flavors will blend)
Salt
Apple cider vinegar
Brown sugar
Crushed red pepper
Texas Pete
Water
* Pour 1/4 inch of salt in the bottom of a 1/2 gallon jug (I use the
vinegar jug)
* Fill 3/4 full with apple cider vinegar
* Pour in Texas Pete until the vinegar has a red tint
* Add about 1 tbsp brown sugar
* Pour crushed pepper in until the top surface is covered
* Finish filling with water
* Shake well
Get a bone in pork butt, about 5 lbs. If doing this over the campfire, I usually slice the pork into a couple of big chunks so the sauce permeates through the meat and it fits easier in the dutch oven. Sear over an open flame until well browned. Put meat in a dutch over, cover with b-b-q sauce. Cook over open flames for about 1 1/2 - 2 hours, until meat is falling apart tender. Shred the meat with a fork. Leftover b-b-q sauce will keep indefinitely.
We have enjoyed this recipe for a couple of years. The first time we had it was when Celeste had fixed it. She was gracious enough to share the recipe with us!

