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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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NC Pulled Pork, vinegar based. savour- /2009/03/19/carolina-barbecue-pulled-pork Ingredients:
2 onions, quartered |
2 tablespoons brown sugar |
1 tablespoon smoked paprika |
2 teaspoons salt |
1/2 teaspoon ground black pepper |
1 (4 -6 lb) pork butt or 1 (4 -6 lb) shoulder roast |
1 cup cider vinegar |
1/3 cup worcestershire sauce |
1 1/2 teaspoons crushed red pepper flakes |
2 teaspoons sugar |
1/2 teaspoon dry mustard |
1/2 teaspoon garlic salt |
1/4 teaspoon cayenne pepper |
Directions:
1. Place onions in crock pot. Blend brown sugar, paprika, salt and pepper; rub over roast. Place roast in crock pot.
2. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper and stir to mix well. Drizzle about 1/3 of mixture over roast. Cover and refrigerate remaining mixture. Cook roast on low for 8-10 hours. Remove meat and onions, discard onions and shred meat. Add juices from crock pot and remaining vinegar mixture (a portion may be reserved to pass). Serve plain or as sandwiches.
3. **4 hours on high.
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