RecipeMuncher

In my opinion nothing beats Eastern NC pork bar-be-que. It is pork, a shoulder or a whole pig, cooked over smoke and seasoned with a peppery vinegar sauce. In the western part of the state, they use a tomato based bbq sauce and in some parts of South Carolina, they use a mustard based sauce. We love the tangy and spicy vinegar sauce. Now I love beef brisket in a spicy tomato based sauce, but for pork it has to be the peppery vinegar. Ingredients: 13-15 lb fresh pork shoulder or ham 1 quart (...)