The tanginess of the vinegar will send this North Carolina-Style Pulled Pork recipe straight to the winners circle.
Prep: 20 minutes
Cook: 5 hours
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
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
Inactive: 30 minutes
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
In a medium bowl combine all the ingredients and toss. Let stand for 30 minutes and serve with pulled pork sandwiches.