A perfect Carolina pulled pork recipe. Just find yourself a slow cooker, a big pork shoulder, some cider vinegar, and get cooking! While ground and crushed red pepper will provide the basic heat, go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.
Ingredients
- bone-in pork shoulder roast: 1 piece (5 pound)
- kosher salt: 1 Tbsp
- ground black pepper: 0.5 tsp (to taste)
- ½ cups apple cider vinegar: 1 piece
- brown sugar: 2 Tbsp
- ½ tablespoons hot pepper sauce: 1 piece
- cayenne pepper: 2 tsp
- red pepper flakes: 2 tsp (crushed)
Metric Conversion
Stages of cooking
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Place pork shoulder into a slow cooker and season with salt and pepper. Pour vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands. Dotdash Meredith Food Studios
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Remove pork from the slow cooker and discard any bones. Strain off the liquid, reserving 2 cups (discard any extra). Shred pork using tongs or two forks, and return to the slow cooker. Dotdash Meredith Food Studios
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Stir brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved liquid. Mix into pork in the slow cooker. Dotdash Meredith Food Studios
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Cover and keep on Low setting until serving. Dotdash Meredith Food Studios
