North Carolina-Style Pulled Pork
A boneless pork shoulder slow-roasted in the oven, this pulled pork features a tangy vinegar sauce in the North Carolina tradition.
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Instructions
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Preheat the oven to 275 F.
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Combine vinegar, sugar, red pepper, 1 teaspoon salt, and 1/4 teaspoon pepper in a saucepan, bring to a boil, then remove from heat.
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Reserve 2 cups of the vinegar mixture for serving; use the remaining for basting.
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Sprinkle the pork roast with salt and pepper, then place it on a foil-lined baking pan.
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Roast uncovered for about 7 hours or until the internal temperature reaches 200 F, basting hourly with the sauce.
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Remove the roast, shred with two forks, and discard large fat pieces.
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Warm the reserved sauce and pass it at the table to spoon over the pork.
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Serve with slaw, pickles, toasted buns, and other preferred sides.