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Pulled Pork, North Carolina Style

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Pulled Pork, North Carolina Style

NC Pulled Pork for Barbecue

Photo: Diana Rattray
This pulled pork 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.
Serve with slaw, pickles, buns, and baked beans or your favorite sides.
 

Prep Time: 10 minutes

Cook Time: 7 hours

Total Time: 7 hours, 10 minutes

Yield: Serves 6 to 8

Ingredients:

  • 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, about 3 1/2 pounds
  • salt and pepper

Preparation:

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 in a foil lined baking or roasting pan. Roast, uncovered, at 275° for about 7 hours, or to 200° 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, buns, and baked beans or your favorite sides.

More Pulled Pork Recipes:

Crockpot Pulled Pork

Pulled Pork Sandwiches

Pulled Pork Barbecue

Crockpot Pork Shoulder for Pulled Pork Sandwiches

Mini Pulled Pork Empanadas

Spicy Crockpot Pork Barbecue

Oven Pulled Pork Barbecue

Related Video
How to Make North Carolina Pulled Pork

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