Easy North Carolina Barbeque

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Easy North Carolina Barbeque to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Easy North Carolina Barbeque, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (5 pound) pork butt roast
• 2 cups white vinegar
• 1 cup butter, melted
• 2 tablespoons salt
• 2 tablespoons lemon juice
• 2 tablespoons crushed red pepper
• flakes
• 1 tablespoon hot sauce
• 1 tablespoon ground black pepper
• 2 tablespoons white sugar
• Trim the fat from the roast; place in slow cooker and cook on Low
• overnight, at least 8 hours.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl

Step 2: Technique & Execution

Carefully remove the roast to a cutting board

Step 3: Technique & Execution

Pull the meat from the bone with a fork

Step 4: Technique & Execution

Return the pork to the slow cooker

Step 5: Technique & Execution

Pour the sauce over the pulled pork

Step 6: Technique & Execution

Simmer for 1 hour more.