North Carolina-Style BBQ Pulled Pork

Name: North Carolina-Style BBQ Pulled Pork
Yield: 12 servings
Ingredients: 2 cups apple cider vinegar; 3 pounds pork shoulder; 0.75 cup firmly-packed brown sugar; 2 teaspoons butter; 0.5 teaspoon celery salt; 0.5 teaspoon mustard; 0.5 teaspoon garlic salt; 1.5 teaspoons ground pepper; 0.6666667 cup ketchup; 2 teaspoons brown sugar; 3 tablespoons liquid hickory smoke; 0.5 teaspoon onion powder; 3 teaspoons pepper flakes; 12 servings salt; 1 cups water

Forget going out to eat or ordering takeout every time you crave American food. Try making North Carolina-Style BBQ Pulled Pork at home. This main course has 229 calories, 26g of protein, and 5g of fat per serving. For $1.54 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 12. A mixture of brown sugar, celery salt, onion powder, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by

Ingredients

2 cups apple cider vinegar
3 pounds pork shoulder
0.75 cup firmly-packed brown sugar
2 teaspoons butter
0.5 teaspoon celery salt
0.5 teaspoon mustard
0.5 teaspoon garlic salt
1.5 teaspoons ground pepper
0.6666667 cup ketchup
2 teaspoons brown sugar
3 tablespoons liquid hickory smoke
0.5 teaspoon onion powder
3 teaspoons pepper flakes
12 servings salt
1 cups water

Instructions

1. Mix paprika, light brown sugar, celery and garlic salts, dry mustard, black pepper, onion powder and salt in a small bowl. Season the entire pork roast and cover overnight in the refrigerator.Preheat the oven to 325F. 2. Place the pork roast in a large, disposable aluminum roasting pan.In a small bowl, mix together the melted butter and the liquid hickory smoke for the basting marinade. 3. Pour the basting marinade over the pork and cover with aluminum foil. Cook for approximately 4 1/2 hours (or until the pork becomes tender enough to start "pulling" away, turning the pork every hour, and basting every 1/2 hour. Alternatively, cook pork over white hot coals, covered, for 3-3 1/2 hours, basting and turning frequently with basting marinade. 4. Transfer the pork roast to a cutting board. 5. Drain the excess juices from the pan. Slice the pork roast and pull apart the meat (trimming the fat) and place back into roasting pan.Prepare the BBQ sauce: In a large bowl, mix the cider vinegar, water, ketchup, dark brown sugar, salt, and red pepper flakes and pour over pulled pork, stirring to make sure all pork is covered; cover with aluminum foil. 6. Place pulled pork back into the oven (still at 325F) or in pan on grill and cook for 1 1/2 hours, stirring pork and BBQ every 30 minutes.

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