Carolina Pulled Pork

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.

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