BBQ Pulled Pork with Carolina Sauce

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No ketchup. No soy sauce. No tomato paste. No Worcestershire sauce. Where's the hot sauce? Where's the Texas Pete? Real NCer's use the hot stuff and lots of it.

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The only hard thing I found with this recipe was figuring out the controls on my gas BBQ to keep a steady 250 degrees and resisting the urge to peek inside. Patience is the real trick to this recipe. Definitely not for looky-lou's. The smell drove me crazy! I used a 9 1/2 lb bone-in pork shoulder and just followed the directions. This has got to be the most fantastic thing I have ever produced on a BBQ. I thought the sauce was a bit overboard on the vinegar so I sweetened it up a bit for my tastes and doubled up the ketchup. If a dish could rate 6 stars out of a possible 5 - this would be it!

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This brought back memories of the barbeques in the fifties at Canalowe Community Center just West of Montgomery Alabama. How did the Carolinians get credit for this vinegary / sweet sauce ? My great grandpa was making it this way in the late 1800's. This I believe would be more accurately referred to as a traditional Deep South Barbeque Sauce as it was the only kind you tasted in Alabama, The Pan Handle of Florida and Mississippi until the 1950-60's when commercial sauces began to appear and people quit making their own. This sauce has been at least FIVE STARS for a hundred years or more!