Some people call it pulled pork but back home in North Carolina we just call it BBQ pork. I've made this recipe a few times and it is awesome. Seriously, I have a hard time pulling myself away from the table when we have this. Serve on its own or on toasted buns with a side of coleslaw, corn on the cob, and hush puppies if you have 'em.

If you need an extra kick try this recipe for North Carolina BBQ Sauce. Enjoy!

3 tbsp. Canola oil
4 lbs. boneless pork shoulder cut into 3 equal pieces
1 yellow onion chopped finely
3/4 cup cider vinegar
3/4 cup ketchup
1/3 cup brown sugar
1/4 cup light molasses
2 tsp. red pepper flakes
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
salt and freshly ground pepper

Brown pork in heavy bottom pan and transfer to slow cooker. Sauté onion until golden. Add vinegar and deglaze the pan. Then add ketchup, brown sugar, molasses, red pepper flakes, Worcestershire sauce, mustard, and 1 teaspoon each of salt and pepper. Cook, stirring occasionally until the mixture begins to bubble. Pour over pork. Cover and cook on high for 4-5 hours or low for 8-10 hours. The pork should be very tender.

Transfer the pork to a platter. Using a pair of forks, shred each piece of pork, removing and discarding any large pieces of fat. Skim off the excess fat from the surface of the sauce and return pork to the sauce. Stir together to combine. Serve the pork and sauce as is or on sandwich rolls.

* If like me you don't have a slow cooker, you can use a French oven on the stove top instead.

Tastes even better the next day!