North Carolina-Style Pulled Pork Recipe
The tanginess of the vinegar will send this North Carolina-Style Pulled Pork recipe straight to the winners circle.
Ingredients
| Pepper | 2 Tablespoon (Pulled Pork:) | |
| Salt | 3 Tablespoon (Pulled Pork:) | |
| Paprika | 1 Tablespoon (Pulled Pork:) | |
| Boneless Pork Shoulder Roast - 5 pound | ||
| Vegetable oil | 2 Tablespoon (Pulled Pork:) | |
| Apple cider vinegar | 1/3 Cup (16 tbs) (Pulled Pork:) | |
| Sugar | 1 1/2 Teaspoon (Pulled Pork:) | |
| Hot pepper sauce | 1 Teaspoon (Pulled Pork:) | |
| Hamburger buns | 8 (Pulled Pork:) | |
| North Carolina Style Coleslaw: Makes 4 cups | ||
| Apple cider vinegar | 1/2 Cup (16 tbs) (Pulled Pork:) | |
| White distilled vinegar | 1/2 Cup (16 tbs) (Pulled Pork:) | |
| Sugar | 2 Tablespoon (Pulled Pork:) | |
| Hot pepper sauce | 2 Teaspoon (Pulled Pork:) | |
| Red pepper flakes | 1 Teaspoon, crushed (Pulled Pork:) | |
| Salt | 1 Teaspoon (Pulled Pork:) | |
| Pepper | 1/8 Teaspoon (Pulled Pork:) | |
| Green Cabbage - 1 medium, cored and shredded | ||
Directions
GETTING READY
1. Preheat oven to 300 degrees.
2. Mix together salt, pepper and paprika; sprinkle all over pork and rub in.
MAKING
3. 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.
4. Place pork, skin side up, in a 9x13 inch baking dish into the oven. Roast until tender, about 4 1/2 hours.
5. In the meantime make the coleslaw by whisking all ingredients except cabbage. Pour over cabbage. Toss and mix well. Chill.
6. Remove from the oven and carefully unwrap the top of the pork, revealing the skin.
7. Increase the heat to 450 degrees F and roast of an additional 20 minutes.
FINALIZING
8. Transfer pork to a large bowl, with juices. Shred pork, add vinegar, sugar, hot sauce and toss to combined.
SERVING
9. Serve pulled pork on bun and top with coleslaw. Enjoy!
1. Preheat oven to 300 degrees.
2. Mix together salt, pepper and paprika; sprinkle all over pork and rub in.
MAKING
3. 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.
4. Place pork, skin side up, in a 9x13 inch baking dish into the oven. Roast until tender, about 4 1/2 hours.
5. In the meantime make the coleslaw by whisking all ingredients except cabbage. Pour over cabbage. Toss and mix well. Chill.
6. Remove from the oven and carefully unwrap the top of the pork, revealing the skin.
7. Increase the heat to 450 degrees F and roast of an additional 20 minutes.
FINALIZING
8. Transfer pork to a large bowl, with juices. Shred pork, add vinegar, sugar, hot sauce and toss to combined.
SERVING
9. Serve pulled pork on bun and top with coleslaw. Enjoy!
Chef
