Carolina Vinegar-Based Pulled Pork

Ingredients

• 5 lb Pork shoulder (Boston butt)
• 2 cups Apple cider vinegar
• 1/2 cup Light brown sugar
• 1 tbsp Red pepper flakes
• 1 tsp Cayenne pepper
• 2 tbsp Kosher salt
• 1 tbsp Black pepper
• 1 tbsp Smoked paprika
• 1 tbsp Hot sauce (Texas Pete or Tabasco)
• 1/2 cup Water

Instructions

1. 1

   Preheat your oven to 300°F (150°C) and prepare a large roasting pan with a tight-fitting lid or heavy-duty foil.

2. 2

   Combine the salt, black pepper, and smoked paprika in a small bowl, then rub the mixture thoroughly over all sides of the pork shoulder.

3. 3

   Place the seasoned pork in the roasting pan, fat side up, and add 1/2 cup of water to the bottom of the pan to maintain moisture.

4. 4

   Cover the pan tightly and roast for 5 to 6 hours, or until the internal temperature reaches 195°F and the meat is tender enough to pull apart with a fork.

5. 5

   While the pork is roasting, whisk together the apple cider vinegar, brown sugar, red pepper flakes, cayenne, and hot sauce in a medium saucepan.

6. 6

   Simmer the vinegar sauce over low heat for 10 minutes to dissolve the sugar and meld the flavors, then set aside to cool.

7. 7

   Remove the pork from the oven, let it rest for 20 minutes, then discard the excess fat and shred the meat using two large forks.

8. 8

   Toss the shredded pork with half of the vinegar sauce immediately, serving the remaining sauce on the side for guests to add as desired.