|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This tasty pulled pork is made with a spiced vinegar sauce in the North Carolina style. This version is made with a small amount of ketchup and a few spices, along with some chili powder and Tabasco sauce. Top sandwiches off with a vinegar-based Carolina Slaw.
- 1 1/2 to 2 1/2 pounds pork shoulder roast
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 1/8 teaspoon cinnamon, ground
- 2 tablespoons cider vinegar
- 1/4 cup ketchup
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sugar
- 1/2 cup water
- Cider vinegar and Tabasco, to taste
Brown roast in a small amount of fat; place in a large roasting or baking pan.
Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover with foil.
Bake the roast in a preheated 325 F oven, about 40 minutes per pound, or until done and very tender, basting occasionally with drippings.
Transfer pork roast to a cutting board.
Remove meat from the bone and chop or shred the pork into small pieces.
Season pork to taste with additional vinegar and hot sauce.
Serve the pulled pork hot with sandwich buns, coleslaw, potato salad, and baked beans.