I made this the 1st time in July 2010...love, love, loved it! Just the NC style I was introduced to years ago and wanted to re-visit it. When I made it in July, I had to take some serious short-cuts, because I just stumbled upon this recipe, the same day I decided to prepare a 'que'. I only had the dry rub on for maybe a an hour or two, slow-cooked in oven (used liquid smoke), did the sauce and it was still amazing! I'm now preparing it for the 2nd time...already knew what I wanted to do with pork butt shoulder when I saw it on sale! So this time, I've got the dry rub on it....the night before I'm going to make it, again in a 'slow oven' and can't wait for the results! Btw, I use Bragg's raw, unfiltered apple cider vinegar, it's the one with the "Mother" (it's cloudy) - makes a world of difference, and has great health benefits, as well. The taste isn't as stringent or as "vinegary" as regular cider vinegar. I love it in the sauce.
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I made this the 1st time in July 2010...love, love, loved it! Just the NC style I was...