Slow Cooked Carolina Pulled Pork Sandwiches
Ingredients for the pulled pork:
- 3 tablespoons light or dark brown sugar
- 3 tablespoons sweet paprika
- 2 tablespoons Kosher salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon dry mustard
- 1 teaspoon cayenne pepper
- 1 boneless pork shoulder, untrimmed, about 5 pounds (also sold as Boston Butt)
- 1/2 cup apple cider vinegar
- 1/2 cup white vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- 8 soft hamburger rolls
- Prepared coleslaw, optional
Ingredients for the Vinegar BBQ Sauce:
- 1 cup cider or white vinegar
- 1/3 cup ketchup
- 3 tablespoons light or brown sugar
- 2 teaspoons hot sauce
- 1 teaspoon Kosher salt
Method:
1. Combine the sugar, paprika, salt, pepper, dry mustard and cayenne together in a large bowl. Place pork into the bowl with all the spices and rub them into and around the entire piece of meat. Cover with plastic and refrigerate at least 2 hours or overnight.2. When ready to cook, combine the cider, white vinegar, Worcestershire sauce, hot sauce and 1/2 cup water into the bottom of a slow cooker. Remove the pork from the refrigerator and place in the slow cooker making sure to add any remaining spices over the pork. Cook the pork on low until very tender, about 7- 8 hours.
3. Meanwhile, make the vinegar BBQ sauce. Whisk together the cider or white vinegar with the ketchup, sugar, hot sauce and salt in a medium bowl until well combined.
4. When the pork is done, remove it from the slow cooker, reserving all the liquid in the slow cooker. Pull it apart using two forks or roughly chop the meat using a large chef knife. Return the meat to the slow cooker and toss in the reserved liquid. Season with salt and pepper to taste.
Serve the pork on soft hamburger buns or with a slice of white bread. Drizzle with some of the vinegar sauce. Top with prepared coleslaw if desired and serve with BBQ sauce.
Serves: 8
Active Time: 40 minutes
Total Time: 8 hours, 40 minutes