Yes, yes, the rumours are true… we’ve achieved the previously unachievable. “What are the rumours!?” you ask? Well, it was thought impossible for a single entity to produce more than one incredibly tasty and incredibly simple recipe, but … we’ve actually done it! This easy 2-step slow cooked Carolina BBQ recipe will knock your socks off!

We know what you’re thinking, “How is it possible that Qmee has hit it out of the park once again!?”. To that, we say “Wait until you see what we’ve got in store for the weeks to come!”.

And remember folks, in the wise words of Confucius; “Humility is the solid foundation of all virtues.” 👀👀

What you’ll need:

1 (5 pound) bone-in pork shoulder roast

1 tablespoon salt

ground black pepper

1 ½ cups apple cider vinegar

2 tablespoons brown sugar

1 ½ tablespoons hot pepper sauce

2 teaspoons cayenne pepper

2 teaspoons crushed red pepper flakes

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What you’ll need to do:

Step 1

Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.

Step 2

Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix the sauce into the pork in the slow cooker. Cover and keep on Low setting until serving.

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