3 lbs. Pork Shoulder cut into 2-3 inch cubes
1/2 cup barbeque sauce
1/2 cup sugar
1/2 cup orange juice

Marinate the pork shoulder in barbeque sauce overnight. The next day place all ingredients in a crock pot. Mix well and cover. Turn crock pot on high for one hour, then turn down to low and cook for 4-5 hours. Transfer cooked pork to a cutting board. Save the sauce and allow to cool slightly. Skim off excess fat. You may either pull the pork into strands or chop the pork into the size of green peas. Return the pulled/chopped pork to the crock pot. Pour some of the sauce over the pork. Turn the crock pot to low temperature until ready to serve.

Traditional Carolina style barbeque is served on a bun with some of the reserved sauce and coleslaw. It may also be served on a plate with coleslaw, baked beans, roasted corm on the cob, potato salad and hush puppies.