This North Carolina-style recipe from one of our ranchers is astonishingly simple to make at home!
Thaw out your meat in the fridge, if frozen. When thawed, season liberally with salt and pepper.
Heat the oil in a skillet or dutch oven over medium heat. Sear the roast evenly on all sides.
Place the meat into the cooking vessel of your choice and add the liquid. See low and slow cooking options with times and temperatures below. Regardless of the heat source, the cooking vessel should have a well-fitting lid to keep the steam in. When done, the meat should be falling off the bone and fork tender.
While cooking, mix up all the BBQ sauce ingredient in a small bowl or mason jar. Then when the roast is done, remove it from the heat, keep in the cooking vessel, and cool to a safe handling temperature.
Once cooled, separate the meat from the bone and chop the meat into a traditional BBQ small-piece mash. Serve with the meat or toss the meat with the sauce. Enjoy with collard greens cooked in the pork "pot liquor".
Crock Pot: cook on low for 8 hours.
Pressure Cooker: cook on high for 1 hour.
Oven: cook covered for 5-6 hours at 250°F.