This pulled pork is a North Carolina version, made with a vinegar sauce with crushed red pepper. It makes a great weekend meal with beans, potato salad or fries, and slaw. Or use the pulled pork in sliders for an excellent party snack.
Warm the reserved sauce and pass at the table for people to spoon over their pork. You may want to serve the pulled pork with some barbecue sauce for guests who prefer the alternative.
- 3 cups cider vinegar
- 1 tablespoon sugar
- 1 tablespoon crushed red pepper
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 boneless pork shoulder or pork butt, about 3 1/2 pounds
- Salt to taste
- Pepper to taste
- In a saucepan combine the vinegar, sugar, red pepper, 1 teaspoon of salt, and the 1/4 teaspoon of pepper. Bring to a boil; remove from heat.
- Save about 2 cups of the vinegar mixture for serving, and use the rest for basting.
- Sprinkle the pork roast with salt and pepper; place on a foil-lined baking or roasting pan.
- Roast, uncovered, at 275 F for about 7 hours, or to 200 F on a meat thermometer or oven probe inserted in the center of the thickest part of the roast.
- Baste about every hour with the sauce saved for basting. The roast should be very tender.
- Remove the roast and shred with 2 forks, discarding large pieces of fat.
- Warm the reserved sauce and pass at the table for people to spoon over their pork. I also serve barbecue sauce with this pork; it's delicious as a topping with coleslaw and pickle slices.
- Serve with slaw, pickles, toasted buns, and baked beans or your favorite sides.
|Nutritional Guidelines (per serving)|
|Total Fat||29 g|
|Saturated Fat||11 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||0 g|