My neighbor found this recipe and now there are 5 families using it. FABULOUS! We cook it in the slow cooker, so double the liquid and add in 2 Tbsp. liquid smoke. My hubby is a lightweight, so we use only 1 tsp red pepper flakes. TDF!!

OH MAN YOU REALLY NEED TO TRY THIS RECIPE.

Really good. I only used half of the crushed red pepper. Remember that you will lose about 1/3 to 1/2 of your pork butt after smoking.

I'm from NC and this as close to Lexington BBQ as I have ever had. I followed the recipe exactly, except I did trim some of the fat from the meat before cooking. Be careful on the salt though, it was a tad salty. Next time I think I will omit anything that has salt in it from the rub and just substitute celery seed and garlic powder. This was a huge hit with my guests and even more so with me!. Thought I was back in NC...if you like Lexington BBQ you will love this!

this was my first crack at a yanky dish, and at first i felt really overwhelmed but it was easy and quick apart from the sitting and cooking, it was also very delish! all the kids loved it, we'll def be having again!

Excellent! I did the rub, scoring the meat a bit to really get the seasoning in, then let it set. I wanted to have this done when we got home and since I didn't want to leave the grill unattended I made some adjustments. I grilled it for an hour, searing the meat and putting a nice char on it, then I put it in my crockpot. It was perfectly done when I wanted it and had that wonderful smoky flavor- the natural way! I adjusted the sauce to my taste, using less vinegar, salt and peppers adding some cajun seasoning and molasses. The whole result was INCREDIBLE!

This is fantastic! I baked it in the oven, wrapped in foil and resting on a small rack in a covered roasting pan. I poured off all of the fat before pulling the pork and returning to the pan. For the sauce I included 2 tsp. of liquid smoke, reduced the red pepper flakes by half, doubled the brown sugar and including the amount of vinegar called by the recipe. I heated the sauce in a saucepan before adding to the pork. We noticed that the red pepper and vinegar flavors were more subtle after cooking through the meat than when tasted from the saucepan. This is going to be one of our favorites for a long time.

I followed this recipe pretty closely and thought it turned out great but it serves way more than 10 people. We had about 20 people over and made a recipe and a half and had more than half leftover, even after a lot of people had seconds! Also, I made this in the crock pot and after about 9 hours on low it was perfect. I waited a few more hours to serve it and just left it on low and it turned out fine. I made the sauce and added it after 9 hours and let soak in for the last 2 hours and it turned out great.

We all love pulled pork and this recipe is definately the best I've tried. You won't be disapponted.

i just made this today & It was excellent !! My fussy dh said it was incredible! I used cajun seasoning in place of the hot paprika & added garlic powder to the sauce part. I put the dry rub on & left it overnight in fridge....this am cooked it for 1 hr at 350deg in an open roasting pan then transfered it to a covered pot & cooked it for 3 hrs at 270 deg in that juice. Really really good! thanks!

made this for the superbowl (go giants!) and it was perfect. cooked it in a slowcooker so we added the hickory liquid smoke. upped the brown sugar a little bit. used the full 2 cups of vinegar. if you're craving the Carolina experience of a vinegar sauce, use the full two cups!

oh my heavens. we made this for Super Bowl sunday and it was an incredible hit. I cooked it for 12 hours, then put it in the freezer and pulled it out for the party letting it cook in the slow cooker again for the entire day. Always on low. I will Reduce hot pepper by half, it is spicy and I will double the brown sugar next time. It was amazing with the coleslaw suggested by another reviewer. Oh I also used a pork loin and it worked great!

Great, with a few changes for our taste: for 5 lb pork butt roast: rub is 2t paprika, 1 t brown sugar, 1/8 t cayenne pepper and 1/4 t each of celery salt, garlic salt, dry mustard, pepper and onion powder. rub roast and wrap in foil tight and refrig overnight. In morning, melt 1/2 c packed br sugar in saucepan, add 1t liquid smoke, then add 1/2 c cider vinegar,1/2 c water, 1/4 c ketchup,2 t salt,2t crushed red pepper flakes, 1 t pepper. In crockpot, place 2 onions quarted, cover with 1 t liquid smoke, add roast , top with 1/2 of sauce and 1 t liquid smoke. Cook 8 hours low, remove roast and shred, return to crockpot, add rest of sauce and cook 1/2 hour, done good!!

I don't think we are true NC barbeque fans because as written, we could never have eaten this recipe. I cut the vinegar down to 1 cup and it was still WAY too overpowering for us. I added probably a 1/2 cup more of brown sugar and a few more healthy shakes of red and white pepper and let it simmer for about 2 hours. At this point we ate it on homemade hamburger buns and it was very good. After letting the roast sit for 24 hours in the fridge with the run on, I also did mine in a slow cooker. I put it in with a few tablespoons of liquid smoke and a cup or so of beef broth. Cooked it on high for 5 hours, low for 2. At that point I shredded it, added the sauce, and cooked it on low for another 2 hours. Very good with all the sugar I had to put in, but I don't think NC barbeque is for us. :)

This recipe was to die for. I have tried many recipes for NC pulled pork that did not rate but this was hit the spot.

Taste great , and you can adjust the salt intake by changing "celery salt" to "celery seed" and "garlic salt" to "garlic powder". It does not change the taste.

This was very good. So good it didn't make it to the bbq part. Once the meat was sampled after it came out of the oven, they wanted to eat it just the way it was. Hopefully next time I will able to make it all the way. The only thing I did different was cook it in the oven just as someone else mentioned. Came out juicy.

Okay, I'm a born and raised NC girl. I've been away for 4 years and crave BBQ daily. I decided to make this to see what I got. I used 4 pounds of pork shoulder, boneless, so I halved the recipe. I did the rub exactly as is and marinated it overnight. The next morning, I made up the sauce exactly as written, halved for the amount of pork. After tasting it, I decided it needed more brown sugar so I added 2 more tablespoons. I put half of the sauce and the pork in my slow cooker and cooked it for 8 hours. I then took the pork out, let it cool and then shredded it. (It was already falling apart.) I used a large spoon to take all of the fatty oil off of the good bits in the bottom of the slow cooker, and then I added the rest of the sauce, in addition with about 1/4 cup more brown sugar. I then put the pork back in. That is EXACTLY what I grew up eating, and my husband, a NC boy, completely agrees! I am so happy, I can't begin to tell you!!! Thank you SO much for this recipe!

I thought this was very good. The rub was great. The sauce was good. I don't have a smoker so I made mine in the slow cooker. I meant to add some liquid smoke but forgot to. I will be making this again. In the future I may even buy a smoker. We had this on Ciabatta bread.

This is a winner. I followed some of the previous reviewer's suggestions and wrapped my roast tightly in foil and baked overnight. Served on soft onion rolls with cole-slaw for the perfect tailgate fare. No leftovers, here! Thanks for a fantastic recipe!