Red Meat Allergy Friendly Carolina Pulled Pork with Vinegar Sauce
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Learn more →Ingredients
8 servings
For the pork
- 1 bone-in pork shoulder (boston butt), 7–8 lbSee all
Simple Truth Boneless & Skinless Chicken Thighs
Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs
Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh
Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb
Nature's Promise Boneless Skinless Chicken Thigh Family PackChef's tipUse the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low. - 2 tbsp kosher salt
- 1 tbsp black pepper, coarsely ground
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
For the vinegar sauce
- 1 cup apple cider vinegar
- ½ cup white vinegar
- 1 tbsp brown sugar
- 1 tsp kosher salt
- 1 tsp black pepper, coarsely ground
- ½ tsp red pepper flakes
- ¼ tsp cayenne pepper
For serving
- hamburger buns, for serving (optional)
- coleslaw, for serving (optional)
Instructions
- 1
In a small bowl, combine the 2 tbsp kosher salt, 1 tbsp black pepper, smoked paprika, 1 tbsp brown sugar, garlic powder, onion powder, and cayenne. Pat the pork shoulder completely dry with paper towels, then rub the spice mixture all over the surface, pressing it into any crevices. Place the pork on a wire rack set inside a large roasting pan, cover loosely with plastic wrap, and refrigerate for at least 8 hours or overnight.
- 2
Remove the pork from the refrigerator and let it sit at room temperature for 45 minutes. Heat the oven to 300°F (150°C).
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