There are many variations of making this traditional southern delicacy, and they are all good. However, if you are into Dutch oven cooking, you might like to try this slow-cook method at the campground.

pork loin or shoulder roast
carrots and celery
2 cups of water
1 cup cider vinegar
2 tablespoons brown sugar
1/3 cup catsup
1 teaspoon cayenne
1 teaspoon salt

PREPARATION:

• Whether you use pork loin or shoulder is a personal preference, so choose accordingly, but remember that the shoulder meat will have more fat to it than loin meat and produce a juicier barbecue.

• Place the pork roast on a shallow rack in a 12" deep Dutch oven, prepared for baking at 300º.

• I use 10-12 coals under and 8-10 coals on top of the Dutch oven. Next add 2 carrots, 2 stalks of celery, and 2 cups of water to the Dutch oven. Slow-cook the pork for 2-3 hours, depending on size, until the fats are broken down and the meat is tender enough to easily pull apart with a fork. While slow-cooking, replenish the coals as needed and rotate the Dutch oven and lid occasionally to avoid any hot spots. While the lid is off to be rotated, marinade the roast with the juices and check the water level. Add more water as needed so that there's always some under the roast.

• When the pork is done, cover it and set it aside for about an hour to cool before pulling it. While waiting for the pork to cool down, prepare the serving sauce: strain 1 cup of the pork drippings from the Dutch oven and blend it with the other sauce ingredients: vinegar, brown sugar, catsup, cayenne, and salt. When it's cooled, shred the pork into a large pot, stir in the sauce, and heat. Serve hot on a bun with cole slaw and potato chips.

• Servings: as needed
  Preparation time: 4 hours