Ingredients
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1 large bone-in Pork
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3 to 4 large baking Potatoes
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For the Sauce
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4 cup White House® brand Apple Cider Vinegar
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¼ of a 1.5 oz container crushed Red Pepper
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¼ of a 1.75 oz container Cayenne Pepper
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½ tbsp ground Black Pepper
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½ Lemon Juice
Directions
Pulled pork BBQ is a staple in every North Carolinian’s diet. There are two distinctive types of BBQ in NC that have effectively divided the state; Piedmont-style which is dressed with a tangy, ketchup-based sauce, and Eastern NC-style which is finished with a simple vinegar mixture. For Justin’s family, Eastern-style is the only version that exists.
Steps
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1
Done
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Sauce needs to be prepared well in advance. Combine all sauce ingredients, mix well, and store in a glass container with a lid at room temperature for at least one week. |
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2
Done
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In a large slow cooker, place the halved potatoes cut side down to create a platform for the pork to rest. Place pork, skin side down, on potatoes ensuring the meat doesn’t touch the bottom of the cooker. Cook on low for 10 hours until meat easily falls apart. |
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3
Done
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Carefully remove pork, place on large cutting board, tent with foil, and let rest for 10 minutes. Discard potatoes. While meat is still very warm, shred pork with two forks while removing bone and excess fat. Place meat in a large bowl and slowly pour sauce over meat. Gently toss to evenly coat, ensuring meat is very moist but not dripping wet. Serve as a sandwich on a bun with coleslaw, or as a main dish alongside potato salad, coleslaw, and/or hush puppies. |
