World Flavors Cookbook

Carolina Vinegar Pulled Pork

Whole hog or pork shoulder smoked until it shreds easily, tossed in a thin, sharp vinegar-and-pepper sauce that cuts through the rich fat.

Cuisine: United States

Ingredients

• 8-10 lb pork butt (shoulder)
• Salt and red pepper flakes
• 2 cups apple cider vinegar
• 1 tbsp sugar
• 1 tbsp hot sauce

Instructions

1. Season the pork with salt and pepper.
2. Smoke at 250°F (121°C) until the internal temperature reaches 200°F and the bone pulls out clean.
3. Shred the meat by hand or with forks.
4. Mix vinegar, sugar, pepper flakes, and hot sauce.
5. Toss the shredded meat with the vinegar sauce while it's still hot.