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Kevin Motley, Support Services & Premium Finance

North Carolina Barbecue


3 to 4 lbs pork shoulder roast (bone in) 
2 cups cider vinegar 
2 Tbsp sugar 
Crushed red pepper flakes (depending on your heat preference)
1 Tbsp salt
Pepper to taste


Cook above ingredients in a crockpot for 12 hours or until the meat falls off the bone. Remove roast and put in a large bowl. Keep all of the liquid and de-fat by chilling in the refrigerator and removing the congealed fat. Discard all of the bones and visible fat from the roast. Shred the meat with two forks. Mix the meat with the de-fatted liquid.