North Carolina: Pulled Pork with Tomato-Vinegar BBQ Sauce
Ingredients
3–4 lb boneless pork shoulder or Boston butt
2 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp brown sugar
½ tsp cayenne, optional
1–2 tbsp neutral oil, for searing
½ cup chicken broth
¼ cup apple cider vinegar
1 tbsp Worcestershire sauce
Instructions
Heat oven to 325°F.
Cut the pork into 3–4 large chunks. Pat them dry with paper towels.
Mix the salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne. Rub the seasoning generously over all sides of the pork.
Heat a large skillet over medium-high heat with a little oil. Sear the pork in batches for about 2–3 minutes per side, until nicely browned. Transfer the pieces to a deep 9×13-inch baking pan.
Pour the chicken broth, apple cider vinegar, and Worcestershire into the bottom of the pan. The liquid should surround the bottom of the pork but shouldn’t submerge it.
Cover the pan tightly with foil and bake for about 2½–3½ hours, or until the pork is extremely tender and easily pulls apart with a fork. If you’re checking temperature, pork shoulder is usually ideal for shredding around 195–205°F.
Let the pork rest for about 15–20 minutes, then shred it. Spoon some of the pan juices over the shredded meat to keep it moist.
Tomato-Vinegar BBQ Sauce
Ingredients
¾ cup apple cider vinegar
⅓ cup ketchup
1½ tbsp brown sugar
1 tbsp Worcestershire sauce
½–1 tsp crushed red pepper flakes
½ tsp black pepper
½ tsp salt
½ tsp garlic powder, optional
Instructions
Add everything to a small saucepan and whisk together.
Bring to a gentle simmer over medium-low heat and cook for about 8–10 minutes, stirring occasionally.
Taste and adjust. Add a little more brown sugar if it’s too sharp, or another splash of vinegar if you want more bite.
The finished sauce should be thin enough to pour easily but noticeably thicker than straight vinegar sauce. Don’t reduce it until it’s syrupy—this isn’t supposed to have the consistency of a traditional bottled BBQ sauce.
To Serve
Pile the shredded pork onto a toasted bun and spoon plenty of the warm tomato-vinegar sauce over the top. Best served with coleslaw.
