The Best Barbecue Around

Mr. V and I are on a search for the best barbecue in Chattanooga. If you have a suggestion, please, do tell! We tried Rib & Loin, which I liked but was not tongue-wagging crazy about. (Oh Jim ‘n Nicks, we miss you already.)

While we search, we’ll be eating this pork barbecue I adapted from Cooking Light for the crockpot. It’s a little spicy, so adjust the amount of cayenne to your taste.

Pulled Pork with Lexington Red Sauce
8-10 servings

Pork:
2 T turbinado sugar or sucanat
2 T coarsely ground black pepper
2 T paprika
1 1/2 tsp salt
1/2 tsp ground red pepper (cayenne)
1 5-lb bone-in pork shoulder (Boston butt roast) [I can never find a bone-in, but that's OK]
1 c. cider vinegar
1/4 c. water
1 tsp salt
1 tsp olive oil or butter

Mix together sugar, pepper, paprika, salt, and cayenne. Set aside 2 T. Rub remainder into pork. Refrigerate overnight if possible.

In a small saucepan, combine vinegar, water, salt, oil, and 2 T of rub you set aside. Heat until sugar is dissolved.

Place the roast in a large slow cooker. Pour sauce over it and let cook on low 8-10 hours. Shred meat with two forks.

Sauce:
1 c. cider vinegar
1/3 c. ketchup
1/4 c. water
2 tsp. sweetener of choice (turbinado sugar, sucanat, maple syrup, etc.)
1/2 tsp salt
1/2 tsp ground pepper
1/4 tsp crushed red pepper

Bring all ingredients to a boil in a small saucepan. Let boil until reduced to 1 1/4 cups–about 5 minutes. Serve over pork.

Photo used with permission of the Flickr Creative Commons License from user Southern Foodways Alliance

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