North Carolina-Style Pulled Pork

AmateurKitchen's picture

Aug. 05, 2012

The tanginess of the vinegar will send this North Carolina-Style Pulled Pork recipe straight to the winners circle.

Ingredients

For pulled pork
Paprika 1 Tablespoon
Boneless pork shoulder roast 5 Pound
Vegetable oil 2 Tablespoon
Hamburger buns 8 , split
For north carolina style coleslaw
Apple cider vinegar 1/2 Cup (8 tbs)
Apple cider vinegar 1/2 Cup (8 tbs)
White distilled vinegar 1/2 Cup (8 tbs)
Sugar 2 Tablespoon
Sugar 2 Tablespoon
Hot pepper sauce 2 Teaspoon
Hot pepper sauce 2 Teaspoon
Crushed red pepper flakes 1 Teaspoon
Salt 1 Teaspoon
Salt 1 Teaspoon
Pepper 1/8 Teaspoon
Pepper 1/8 Teaspoon
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!

Recipe Summary

Difficulty Level: Easy
Cook Time: 300 Minutes
Ready In: 300 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 622Calories from Fat 227

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 923 mg38.46%

Total Carbohydrates 39 g13%

Dietary Fiber 3 g12%

Sugars 12 g

Protein 63 g126%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet