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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
- 1 (5 pound) bone-in pork shoulder roast
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper, or to taste
- 1 ½ cups apple cider vinegar
- 2 tablespoons brown sugar
- 1 ½ tablespoons hot pepper sauce
- 2 teaspoons cayenne pepper
- 2 teaspoons crushed red pepper flakes
Directions
Step 1
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.
Step 2
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.
Step 3
Stir brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved liquid. Mix into pork in the slow cooker.
Step 4
Cover and keep on Low setting until serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 293 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat6g | 31% |
| Cholesterol91mg | 30% |
| Sodium776mg | 34% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars3g | |
| Protein28g | |
| Vitamin C1mg | 6% |
| Calcium32mg | 2% |
| Iron1mg | 7% |
| Potassium405mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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