Here’s our favorite tried and true Eastern NC Pork BBQ recipe — Vinegar based. It comes from Holy Smoke: The Big Book of North Carolina Barbeque .
- 1 gallon cider vinegar
- 1 1/3 cup crushed red pepper
- 2 tablespoons black pepper
- 1/4 cup salt
- Mix the ingredients and let stand for at least 4 hours refrigerated
- Remove from brine and place in an ovenable pan, covered with foil
- Cook for approximately 8 hours at 225F (or until internal temperature reaches 180F)