Serves: 8

Prep: 20 minutes    

Cook: 5 hours

Ingredients:

2 tbsp Pepper

3 tbsp Salt

1 tbsp Paprika

5 lbs Boneless Pork Shoulder Roast

2 tbsp Vegetable Oil

1/3 cup Apple Cider Vinegar

1 1/2 tsp Sugar

1 tsp Hot Pepper Sauce

8 Hamburger Buns, split

4 cups North Carolina Style Coleslaw 

Directions:

Preheat oven to 300 degrees. 

Mix together salt, pepper and paprika; sprinkle all over pork and rub in.

In a large skillet or dutch oven, heat oil over medium-high heat. Add the pork and cook, turning occasionally until brown, about 8-10 minutes. Transfer to a 24 inch long sheet of foil and double wrap the pork.

Place pork, skin side up, in a 9x13 inch baking dish into the oven. Roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast of an additional 20 minutes.

Transfer to a large bowl, with juices. Shred pork, add vinegar, sugar, hot sauce and toss to combined. Serve on bun and top with coleslaw. Enjoy!

North Carolina Cole Slaw

Serves:8

Prep:5 minutes

Inactive: 30 minutes

Ingredients:

1/2 cup Apple Cider Vinegar

1/2 cup Distilled White Vinegar

2 tbsp Sugar

2 tsp Hot Pepper Sauce

1 tsp Crushed Red Pepper Flakes

1 tsp Salt

1/8 tsp Pepper

1 Green Cabbage, cored and shredded

Directions: 

In a medium bowl combine all the ingredients and toss. Let stand for 30 minutes and serve with pulled pork sandwiches.