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.
Large Photo
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:
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
Mexican Style Pulled Pork
Spicy Crockpot Pork Barbecue
Oven Pulled Pork Barbecue
