North Carolina BBQ is not a catsup based sauce, it is vinegar based. It is also served with coleslaw on top. This will always remind me of my time there!
3 TBS salt
2 TBS pepper
1 TBS sweet paprika
one 5-lb boneless pork shoulder roast
2 TBS vegetable oil
1/3 c apple cider vinegar
1/3 c distilled white vinegar
1/1/2 tsp sugar
1 tsp hot pepper sauce
8 hamburger buns
4 c North Carolina-Style Coleslaw
1. Preheat oven to 300. Mix together salt pepper and paprika; sprinkle all over the pork and rub in.
2. In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally until browned 8-10 minutes. Transfer to a 24 inch long sheet of heavy-duty foil and double wrap the pork.
3. Place the pork, skin side up, in a 9x13 pan and roast until tender (about 4 1/2 hours). Remove from the oven and carefully unwrap the top of the pork revealing the skin. Increase the heat to 450 and roast for 20 minutes more.
4. Transfer the roast to a large bowl along with any juices. Using two forks, shred the pork. Add the vinegars, sugar and hot sauce; toss. Serve on the hamburger buns topped with coleslaw.
