Carolina Pulled Pork

2 day recipe

Ingredients:

3-5 pound pork butt
2 tablespoons vegetable oil
2 cups dry rub
Carolina Vinegar barbecue sauce

Dry Rub: Make the full recipe if you want some on hand ( it is good on lots of stuff) or half if you are just making this once. The full recipe makes 2 cups and I think I only used 1 cup, but I had a 3 pound piece of meat)

1/4 cup cumin (half recipe 2 tablespoons)
1/4 cup brown sugar (half recipe 2 tablespoons)
1/4 cup smoked Spanish paprika (half recipe 2 tablespoons)
1/4 cup hot paprika (half recipe 1 tablespoons)
½ teaspoon cayenne powder (use up to 1 tablespoon, to your taste)
1/4 cup salt (half recipe 2 tablespoons)
1/4 cup black pepper, ground (half recipe 2 tablespoons)
1 teaspoon onion powder (half recipe ½ tsp)
1 teaspoon garlic (half recipe ½ tsp)
1 tablespoon crushed oregano (half recipe 1 ½ tsp)

Mix together.

Carolina Vinegar Barbecue Sauce
Ingredients:

1 cup white vinegar
1 cup apple cider vinegar
½ cup packed brown sugar
1 teaspoon cayenne ( I used ½ teaspoon)
1 tablespoons red pepper flakes (I used 1 ½ teaspoons)
1 teaspoon salt
1 teaspoon ground pepper

Mix together and heat until sugar dissolves (don’t breathe the fumes). Let cool and store for 24 hours.

Directions:

Day 1: Rub pork with dry rub. Place in a baking dish and cover with plastic. Refrigerate overnight or at least 8 hours. Make the Carolina vinegar barbecue sauce.


Day 2: Remove the pork from the refrigerator and allow to rest at room temperature for an hour. Preheat oven to 325 degrees. Heat oil in a large frying pan and sear the pork on high heat on all sides (a few minutes on each side). Place pork in a baking dish lined with foil. Cover with foil and bake for four hours. Remove from oven and remove fat and connective tissue and any bone. Shred the meat with forks. Pour desired amount of sauce over the pork and serve hot.

I serve on buns, with coleslaw as a topping or as a side dish.