Carolina-style pulled pork barbeque

This is a really easy recipe for pork barbeque that produces a reasonable imitation of the real thing. I got it from my friend Bryan Arendall, a true grill master. Since Carolina BBQ is going to be hard to find in Seattle, I'm really glad to have this recipe.

It's important not to get too large a piece of meat: 5 lbs would be about the limit of what my crockpot can handle. Removing the bone from a picnic ham was hard work and not something I would like to try again.

The key to NC barbeque is the sauce, made primarily of vinegar and cayenne pepper. I don't have a recipe for homemade sauce yet, but Scott's Sauce (www.scottsbarbecuesauce.com) is awfully good. Using some generic, tomato-based sauce in this recipe would really change the results (not for the better, in my opinion).

Start with

1. a 5 - 10 lb. Boston butt or picnic shoulder

Make sure it will fit in your crockpot! Start on the small side if you're not sure. 5 lbs is all mine will hold. Season liberally with choice of spices, such as

1. garlic salt
2. black pepper
3. cayenne pepper

Place meat in slow cooker and add

1. 32 oz vinegar-based Carolina barbeque sauce (enough to cover)

Cook on high for 1 hour, then reduce heat to low and cook for one hour per pound of meat, up to a maximum of 8 hours. (Adjust for your cooker as experience dictates.)

Remove meat from sauce and shred with two dinner forks, removing fat. Ladle over some of the leftover sauce to moisten. Serve on big fluffy hamburger rolls with coleslaw and extra sauce on top. Feeds a crowd!