This is not as great as a Pit cooked pig over wood coals but believe it or not it's doable. This is my recipe that I have been doing for years & no one has complain yet. Many ECU fans have cooked it this way for tailgating.

Crockpot BBQ
Picnic shoulder or Boston butt, fat side up
50/50 mix of vinegar & water halfway up, two tablespoons of liquid smoke. Cook on low for 8 hours, pull out and allow to cool
hand separate meat from fat and bones.
Meat will be tender enough to pull apart - no chopping needed.
Season with your favorite sauce. Some usually slow cook for another
hour after adding their sauce but I eat mine with no sauce at all.
There are many good sauces in the stores.

(06-08-2013 09:36 PM)whitey Wrote:  This is not as great as a Pit cooked pig over wood coals but believe it or not it's doable. This is my recipe that I have been doing for years & no one has complain yet. Many ECU fans have cooked it this way for tailgating.

Crockpot BBQ
Picnic shoulder or Boston butt, fat side up
50/50 mix of vinegar & water halfway up, two tablespoons of liquid smoke. Cook on low for 8 hours, pull out and allow to cool
hand separate meat from fat and bones.
Meat will be tender enough to pull apart - no chopping needed.
Season with your favorite sauce. Some usually slow cook for another
hour after adding their sauce but I eat mine with no sauce at all.
There are many good sauces in the stores.

Cider vinegar? I do a pork butt in the crockpot when it's just too cold and snowy out to cook outside, but usually just throw in some sliced onions on the bottom, dry rub and sear the butt before going in, and add a cup or two of apple juice/water or beer. A little liquid smoke. Finish the same way, pull it and put it back in with a bottle of your favorite sauce.

(06-09-2013 12:12 AM)TRest3 Wrote:  

(06-08-2013 09:36 PM)whitey Wrote:  This is not as great as a Pit cooked pig over wood coals but believe it or not it's doable. This is my recipe that I have been doing for years & no one has complain yet. Many ECU fans have cooked it this way for tailgating.

Crockpot BBQ
Picnic shoulder or Boston butt, fat side up
50/50 mix of vinegar & water halfway up, two tablespoons of liquid smoke. Cook on low for 8 hours, pull out and allow to cool
hand separate meat from fat and bones.
Meat will be tender enough to pull apart - no chopping needed.
Season with your favorite sauce. Some usually slow cook for another
hour after adding their sauce but I eat mine with no sauce at all.
There are many good sauces in the stores.

Cider vinegar? I do a pork butt in the crockpot when it's just too cold and snowy out to cook outside, but usually just throw in some sliced onions on the bottom, dry rub and sear the butt before going in, and add a cup or two of apple juice/water or beer. A little liquid smoke. Finish the same way, pull it and put it back in with a bottle of your favorite sauce.

Eastern NC BBQ is about two things pork and VINEGAR. Eastern NC barbecue sauce is vinegar and red pepper flakes with a few other spices. Hell I've seen nothing but straight apple cider vinegar used as the sauce.

BBQ does not exist outside of Texas!

(06-09-2013 12:18 AM)Bleeds_Purple Wrote:  

(06-09-2013 12:12 AM)TRest3 Wrote:  

(06-08-2013 09:36 PM)whitey Wrote:  This is not as great as a Pit cooked pig over wood coals but believe it or not it's doable. This is my recipe that I have been doing for years & no one has complain yet. Many ECU fans have cooked it this way for tailgating.

Crockpot BBQ
Picnic shoulder or Boston butt, fat side up
50/50 mix of vinegar & water halfway up, two tablespoons of liquid smoke. Cook on low for 8 hours, pull out and allow to cool
hand separate meat from fat and bones.
Meat will be tender enough to pull apart - no chopping needed.
Season with your favorite sauce. Some usually slow cook for another
hour after adding their sauce but I eat mine with no sauce at all.
There are many good sauces in the stores.

Cider vinegar? I do a pork butt in the crockpot when it's just too cold and snowy out to cook outside, but usually just throw in some sliced onions on the bottom, dry rub and sear the butt before going in, and add a cup or two of apple juice/water or beer. A little liquid smoke. Finish the same way, pull it and put it back in with a bottle of your favorite sauce.

Eastern NC BBQ is about two things pork and VINEGAR. Eastern NC barbecue sauce is vinegar and red pepper fakes with a few other spices. Hell I've seen nothing but straight apple cider vinegar used as the sauce.

Yeah my friends put red pepper in it, they love it.

Thanks whitey, gonna try this

Please keep this site for AAC sports and not some stupid food report.

(06-09-2013 12:28 PM)Savacool Wrote:  Please keep this site for AAC sports and not some stupid food report.

Did someone make you click this post? And do you run this site?

(06-09-2013 12:28 PM)Savacool Wrote:  Please keep this site for AAC sports and not some stupid food report.

It's the off-season and Whitey is sharing a tailgating recipe. Relax.

(06-09-2013 12:28 PM)Savacool Wrote:  Please keep this site for AAC sports and not some stupid food report.

You have 30 npost & you want to come here and act like you're the boss. WRONG!

(06-09-2013 12:35 PM)Ned Low Wrote:  

(06-09-2013 12:28 PM)Savacool Wrote:  Please keep this site for AAC sports and not some stupid food report.

It's the off-season and Whitey is sharing a tailgating recipe. Relax.

Thanks, people love B&^%$ing. Always wonder why they do that when all they have to do is skip the post.

(06-09-2013 12:28 PM)Savacool Wrote:  Please keep this site for AAC sports and not some stupid food report.

Tailgating recipes are very "on topic" for a sports related message board..I think you just need to relax. Also the title of this topic was very clear what was being discussed so I ask, if it bothers you so much, why in the hell did you bother to open the thread and then take the time to post a response???

(06-09-2013 12:24 AM)The WEST is the BEST Wrote:  BBQ does not exist outside of Texas!

Hell, just BBQ? I thought you Texans did not even thinks there was meaningful life outside the borders of Texas.

If you want a good eastern NC sauce to use I would like to suggest "Scott's" out of Goldsboro NC. The ingredients are vinegar, water, salt, pepper and spices. I don't know how available it is outside of NC but they have a website, http://www.scottsbarbequesauce.com. But whatever sauce you use, just make sure it doesn't have any ketchup in it.

Sidebar: When eastern NC was first settled it was believed that tomatoes were poisonous, thus vinegar was the base ingredient in their sauces. NC didn't grow from the coast westward as most colonies did. The next wave of immigrants moved into the Piedmont from the north (Great Wagon Road) and had very little interaction with these near the coast. By the time those Germans and Scot-Irish made it to the Piedmont it was well known that tomatoes were edible. Thus you have Lexington Style (shoulders & tomatoes) in the Piedmont and Eastern Style (whole hog & vinegar).

I did not know that about NC BBQ or migration. Impressive!

(06-09-2013 06:54 PM)dawgitall Wrote:  If you want a good eastern NC sauce to use I would like to suggest "Scott's" out of Goldsboro NC. The ingredients are vinegar, water, salt, pepper and spices. I don't know how available it is outside of NC but they have a website, http://www.scottsbarbequesauce.com. But whatever sauce you use, just make sure it doesn't have any ketchup in it.

Sidebar: When eastern NC was first settled it was believed that tomatoes were poisonous, thus vinegar was the base ingredient in their sauces. NC didn't grow from the coast westward as most colonies did. The next wave of immigrants moved into the Piedmont from the north (Great Wagon Road) and had very little interaction with these near the coast. By the time those Germans and Scot-Irish made it to the Piedmont it was well known that tomatoes were edible. Thus you have Lexington Style (shoulders & tomatoes) in the Piedmont and Eastern Style (whole hog & vinegar).

Funny about the folks in the Piedmont not having much to do with the poeple in Eastern NC it was almost like two states back then. Funny the more things change the more they seem the same

(06-09-2013 12:28 PM)Savacool Wrote:  Please keep this site for AAC sports and not some stupid food report.

Please have more food reports on this site. Local color is what it is all about.

(06-10-2013 07:20 AM)Bleeds_Purple Wrote:  

(06-09-2013 06:54 PM)dawgitall Wrote:  If you want a good eastern NC sauce to use I would like to suggest "Scott's" out of Goldsboro NC. The ingredients are vinegar, water, salt, pepper and spices. I don't know how available it is outside of NC but they have a website, http://www.scottsbarbequesauce.com. But whatever sauce you use, just make sure it doesn't have any ketchup in it.

Sidebar: When eastern NC was first settled it was believed that tomatoes were poisonous, thus vinegar was the base ingredient in their sauces. NC didn't grow from the coast westward as most colonies did. The next wave of immigrants moved into the Piedmont from the north (Great Wagon Road) and had very little interaction with these near the coast. By the time those Germans and Scot-Irish made it to the Piedmont it was well known that tomatoes were edible. Thus you have Lexington Style (shoulders & tomatoes) in the Piedmont and Eastern Style (whole hog & vinegar).

Funny about the folks in the Piedmont not having much to do with the poeple in Eastern NC it was almost like two states back then. Funny the more things change the more they seem the same

^^^This. For outsiders, this may seem a bit odd... and it is. However, it is the truth. Those of us "from the East" have very little to do with "those in the West".

(06-10-2013 10:37 PM)Ned Low Wrote:  

(06-10-2013 07:20 AM)Bleeds_Purple Wrote:  

(06-09-2013 06:54 PM)dawgitall Wrote:  If you want a good eastern NC sauce to use I would like to suggest "Scott's" out of Goldsboro NC. The ingredients are vinegar, water, salt, pepper and spices. I don't know how available it is outside of NC but they have a website, http://www.scottsbarbequesauce.com. But whatever sauce you use, just make sure it doesn't have any ketchup in it.

Sidebar: When eastern NC was first settled it was believed that tomatoes were poisonous, thus vinegar was the base ingredient in their sauces. NC didn't grow from the coast westward as most colonies did. The next wave of immigrants moved into the Piedmont from the north (Great Wagon Road) and had very little interaction with these near the coast. By the time those Germans and Scot-Irish made it to the Piedmont it was well known that tomatoes were edible. Thus you have Lexington Style (shoulders & tomatoes) in the Piedmont and Eastern Style (whole hog & vinegar).

Funny about the folks in the Piedmont not having much to do with the poeple in Eastern NC it was almost like two states back then. Funny the more things change the more they seem the same

^^^This. For outsiders, this may seem a bit odd... and it is. However, it is the truth. Those of us "from the East" have very little to do with "those in the West".

Sectionalism has always been the order of the day in NC. Ned you do realize that you and I are on the border between the Coastal Plain and Piedmont. The Fall line on the Cape Fear is Smilie's Falls there at the Erwin bridge. (sorry I got off topic on an off topic thread, )

Even better BBQ recommendation. You can buy a half pig or a side with the shoulder and ham removed. That's where the belly and tenderloin is anyway so that's the succulent meat.
Slowly smoke the meat with some hickory and when done chop it or pull it apart and add sauce. I use vinegar with salt, pepper, crushed red pepper, and some brown sugar as a flavor enhancer. Perfect tailgate food!


B's BBQ is a client of mine and I see how they operate twice a week. What makes their q so good is the way the hogs are cooked and how "clean" their q is. They remove any skin, gristle and anything charred from the cookers. They get a low yield, but the result is very tender BBQ. They sauce it to complement the smoked pork, not overpower it. Excellent stuff!