We have a friend who loves comforting food and after 1 ½ years of Covid, we succeeded in getting her to visit for dinner. Noticing the pork shoulder stored in our freezer made the dinner selection easy – Carolina Pulled Pork.
This easy meal requires about 4 hours of mostly inactive time to prepare and is a satisfying, comforting meal. Carolina Pulled Pork uses a tangy vinegar sauce. I like the sauce so much, I make a double match to pour all over the roasted, shredded pork shoulder.
I have tried different recipes, but in the end, I return to my trusty Joy of Cooking for the perfect recipe. Other than doubling the sauce, I make no alterations to this recipe – it needs none.
We love the pork in a soft, toasted bun with a piece of white cheddar cheese, pickled red onions and pickled jalapenos. You can serve it anyway that suits you and your guests.
A pork shoulder roast is large so plan to feed many or to freese much of the shredded pork for another time or another use.
Rub a 4# pork shoulder roast with a mixture made of:
¼ C brown sugar
½ C paprika
¼ C chili powder
2 T red pepper flakes
¼ C salt
¼ C cracked pepper
¼ C cumin
(This is a stopping point should you wish to continue the next day.)
In a large, ovenproof pot, brown meat in 2 T vegetable oil until evenly browned on all sides
Cover pot and place in a 325 degree oven until meat easily shreds, about 3 – 3 ½ hours.
Using two forks, shred meat.
Pour over shredded pork a mixture of:
¾ C white vinegar
¾ C cider vinegar
1 T Tabasco
1 T sugar
2 T red pepper flakes
Salt and pepper to taste.
Serve on buns.
