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.
Warm the reserved sauce and pass at the table for people to spoon over their pork. I serve barbecue sauce as well for anyone who would 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 and pepper
- 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.
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