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Raleigh-Durham Pork Barbecue recipe

The barbecue sauces from the South varyfrom region to region. This Eastern Carolina clear sauce of vinegarand pepper is simple, but adds plenty of kick to your next gathering.Complete your barbecue with hush puppies, coleslaw and potatosalad.

Recipe: Raleigh-Durham PorkBarbecue

1 (4-pound) boneless pork shoulder (BostonButt)
1 quart cider vinegar
1 tablespoon crushed red pepper
1 tablespoon black pepper

  • Stir together vinegar and peppers.
  • Prepare medium-hot coals in covered grill,banking coals when hot. Position drip pan in center of grillbed, between banks of coals. Place pork on grill over drip pan,close hood. Cook for 2 1/2 to 3 1/2 hours, basting frequentlywith vinegar marinade, until pork is very tender.
  • Remove pork from grill, cool slightly;chop meat and serve.

    Makes 16 servings.

    Nutrition Facts:Calories 196 calories Protein24 grams Fat 11 grams Sodium 68 milligrams Cholesterol 73 milligrams

    Recipe provided courtesy of Pork, Be Inspired®.


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  • Comments

    1 Comment


    This was a great recipe both the meat and the mustard sauce. I cooked a 4 lb. pork shoulder per the recipe for 7-8 hours in my crock pot and it was done perfectly. For other reviewers bickering over low and slow, cooking time etc. here is a tip. I also smoke meats as well when it comes to pork shoulders, the key is the temperature of the meat. While sounding way overdone temp-wise, the key to fatty cuts like pork shoulder is cooking the meat slowly until it reaches an internal temperature of 195-200 F. At that temperature, the collagen breaks down and makes the meat tender and moist. Great looking recipe. It is in the crock pot as I type this. One question. What kind of bread is that in the picture? Just trying to make my sandwich look as nice as yours. Thanks.

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